Recipe for Vanilla Ice Cream

This recipe for vanilla ice cream is a really special homemade vanilla ice cream recipe that uses double vanilla flavors, adding delightful layers of complexity.

It uses another variation of the French custard base. Unlike the others, it calls for both vanilla beans and vanilla essence, playing up the different strengths each of these brings to play. It results in a complex, full vanilla taste.


1 C milk

1/4 tsp salt

2/3 cup sugar

1 vanilla bean, split lengthwise

2 C cream

5 egg yolks

1 tsp vanilla extract

1. Warm milk in a sauce pan.
   
   
2. Mix in salt and sugar.
   
   
3. Slice vanilla beans lengthwise and scrape the seeds from the beans with the tip of a sharp knife. Add the beans and the pod to the milk.
   
   
4. Remove from heat, cover and allow to cool.
   
   
5. Whisk the egg yolks.
   
   
6. Gradually pour the milk into the egg yolks, beating constantly, then return mixture to the pan.
   
   
7. Cook over medium-low heat, stirring constantly until custard thickens slightly and reaches about 80C (170F). Custard is ready when it coats the back of a spoon.
   
   
8. Pour cream into a bowl. Set the bowl in a larger bowl filled with ice and set a sieve over the cream.
   
   
9. Strain the custard into the cream and mix.
   
   
10. Cool, stirring often.
    
    
11. Add vanilla extract, mix well.
    
    
12. Chill overnight, then transfer to ice cream machine.

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