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- Mar 15, 2000
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Vanilla Ice Cream
Yield: makes about 1 quart (1 Liter) from The Perfect Scoop
Author remarks:
Everyone needs a terrific vanilla ice cream recipe in their repertoire and here it is. Keeping a tub of homemade vanilla ice cream in my freezer is standard policy, since I cant think of any dessert that isnt made better with a soft scoop of vanilla ice cream melting alongside.
1 cup (250 ml) whole milk
¼ cup (150 g) sugar
2 cups (500 ml) heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ teaspoon vanilla extract
Warm the milk, sugar, 1 cup (250 ml) of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custsrd through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturers instructions.
Yield: makes about 1 quart (1 Liter) from The Perfect Scoop
Author remarks:
Everyone needs a terrific vanilla ice cream recipe in their repertoire and here it is. Keeping a tub of homemade vanilla ice cream in my freezer is standard policy, since I cant think of any dessert that isnt made better with a soft scoop of vanilla ice cream melting alongside.
1 cup (250 ml) whole milk
¼ cup (150 g) sugar
2 cups (500 ml) heavy cream
Pinch of salt
1 vanilla bean, split in half lengthwise
6 large egg yolks
¾ teaspoon vanilla extract
Warm the milk, sugar, 1 cup (250 ml) of the cream, and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custsrd through the strainer and stir it into the cream. Put the vanilla bean into the custard, add the vanilla extract, and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturers instructions.
