Groceries |
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean*
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- Anette's Chocolate Liqueur Sauce*
The steps to follow |
Prepare the Vanilla Bean:
Split the vanilla bean lengthwise with a sharp knife.
Scrape out the seeds with the back of the knife.
Heat the Milk and Cream:
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar (3/8 cup).
Add the vanilla bean seeds and the empty vanilla pod to the mixture.
Heat over medium heat until the mixture is hot and just starting to simmer. Do not let it boil.
Remove from heat, cover, and let steep for about 30 minutes to infuse the vanilla flavor.
Prepare the Egg Yolks:
In a medium bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.
Temper the Egg Yolks:
Gradually pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
Cook the Custard:
Return the saucepan to the stove over medium-low heat.
Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon. This should take about 5-7 minutes. The mixture should reach a temperature of 170-175°F (77-80°C).
Do not let the mixture boil, as this will curdle the eggs.
Strain and Chill:
Remove the saucepan from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla pod.
Stir in the pure vanilla extract.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until completely chilled.
Churn the Ice Cream:
Once the custard is thoroughly chilled, pour it into your ice cream maker.
Churn according to the manufacturer’s instructions until the mixture reaches the consistency of soft-serve ice cream.
Freeze the Ice Cream:
Transfer the churned ice cream to an airtight container.
Cover and freeze for at least 4 hours, or until firm.
Serve:
Scoop the ice cream into bowls or cones drizzle with chocolate sauce and enjoy your homemade vanilla bean ice cream!
Tips:
For an extra-rich flavor, you can use all heavy cream instead of a combination of cream and milk.
Adding a pinch of salt to the custard can enhance the vanilla flavor.
For a more intense vanilla taste, you can use an additional vanilla bean or a bit more vanilla extract.
*can be purchased at Foodie Tasting Room