Vanilla Bean Ice Cream
This ice cream is nice and light, closer to that "store bought" taste, but better. :) I've made vanilla ice cream before, but it started with a custard base which makes for a very rich and heavy ice cream. The custard based ice creams are good when you want something decadent, and in small portions. The ice cream is good at any time!
The original recipe makes 6 quarts. I halved it to fit my ice cream maker.
Vanilla Bean Ice Cream
Yield: 3 quarts
INGREDIENTS
Pour milk into saucepan; set aside. Split vanilla bean down the center, and then run your knife down the inside of the bean to scrape out the seeds (it will look like a black paste). Add the vanilla seeds and the vanilla pod to the saucepan of milk.
Scald the milk until bubbles form around the edge of pan. Remove from heat; add sugar and salt, stir until dissolved. Stir in half and half and whipping cream. If you did not have a vanilla bean to add, at this point you can stir in 1 tablespoon of vanilla extract.
Cover and refrigerate until cold. Remove vanilla bean and freeze according to manufacturer's instructions. (Rather than throwing out the vanilla bean, I rinse it off, pat it dry, and add it to a canister of sugar. It tastes wonderful in teas.)
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
The original recipe makes 6 quarts. I halved it to fit my ice cream maker.
Vanilla Bean Ice Cream
Yield: 3 quarts
INGREDIENTS
- 1 1/2 cups milk
1 3/8 cups sugar
3/8 teaspoon salt
1/2 cups half and half
1 vanilla bean or 1 tablespoon of vanilla extract
3 cups whipping cream
Pour milk into saucepan; set aside. Split vanilla bean down the center, and then run your knife down the inside of the bean to scrape out the seeds (it will look like a black paste). Add the vanilla seeds and the vanilla pod to the saucepan of milk.
Scald the milk until bubbles form around the edge of pan. Remove from heat; add sugar and salt, stir until dissolved. Stir in half and half and whipping cream. If you did not have a vanilla bean to add, at this point you can stir in 1 tablespoon of vanilla extract.
Cover and refrigerate until cold. Remove vanilla bean and freeze according to manufacturer's instructions. (Rather than throwing out the vanilla bean, I rinse it off, pat it dry, and add it to a canister of sugar. It tastes wonderful in teas.)
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.