Homemade Vanilla Bean Ice Cream

Name: Homemade Vanilla Bean Ice Cream
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 200 ml whipping cream (30-40%); 200 ml whole milk; 75 g sugar; 1 pinch salt; 1 vanilla bean pod; 2 egg yolks

Felice @morinoko

Connecticut, United States

Nothing will beat the vanilla flavor of beans scraped from the pod. If you're going to go through the trouble of making ice cream homemade, then invest in some vanilla beans. Put leftover pods (let dry) in a jar with sugar to make vanilla sugar. This makes about 4 scoops of ice cream, 2-4 servings depending on your appetite;) Just double or triple for a bigger batch.

Made without an ice cream maker, though if you have one, you can use it too.

Felice @morinoko

Connecticut, United States

Made without an ice cream maker, though if you have one, you can use it too.

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Ingredients

30 mins

4 servings

200 mlwhipping cream (30-40%)
200 mlwhole milk
75 gsugar
1 pinchsalt
1vanilla bean pod
2egg yolks

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Steps

30 mins

1

Add cream, milk, sugar, salt and vanilla beans/pod to a medium pot. Heat on low until sugar dissolves.
2

Meanwhile beat egg yolks until creamy.
3

Once sugar has dissolved, gradually mix in one third of the hot cream mixture into the beaten egg yolks. Add the egg yolk mixture back into the pot.
4

Heat on low to medium-low heat, stirring often, until the mixture thickens enough to coat the back of a spoon and leave a clean line when you run your finger though it. It should only take a couple of minutes.
5

Turn off heat. Cover the pot and let the vanilla steep for 30 minutes in the custard.
6

After 30 minutes, strain the custard through a fine sieve to remove any eggy clumps and the vanilla pods.
7

Let the custard cool then put into the refrigerator to chill for at least 4 hours or overnight.
8

Pour into a plastic container and put into the freezer. Mix up well every hour to help break up the ice crystals and keep it creamy. After 3-4 hours the ice cream should be still soft bu just hard enough to eat! Alternatively, use your ice cream maker to finish up the ice cream.
9

If you have left overs and they freeze until they're very hard, then set out the ice cream for 20-30 minutes to soften up before serving.

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Felice @morinoko

on August 05, 2016 00:47

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_