Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and 1/2 cup of sugar. Scrape the seeds from the vanilla bean into the mixture and add the pod. Heat the mixture over medium heat, stirring occasionally, until it reaches a simmer.
2. In a separate bowl, whisk together the egg yolks, remaining 1/4 cup of sugar, and salt until light and frothy.
3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. Gradually pour in the remaining hot cream mixture, whisking constantly.
4. Pour the mixture back into the saucepan and place over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 5-7 minutes. Do not let the mixture boil.
5. Remove the saucepan from the heat and strain the mixture through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight.
7. Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
8. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat the cream mixture to a simmer over medium heat.
- Cook the custard over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories: 320
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 200mg
- Sodium: 90mg
- Carbohydrates: 23g
- Sugar: 22g
- Protein: 4g
Substitutions for ingredients:
- Heavy cream: can use half-and-half or light cream for a lighter version
- Whole milk: can use 2% or skim milk for a lighter version
- Granulated sugar: can use honey or maple syrup for a natural sweetener
- Vanilla bean: can use 1 tsp of vanilla extract
Variations:
- Chocolate chip: fold in 1 cup of mini chocolate chips before freezing
- Strawberry: fold in 1 cup of chopped fresh strawberries before freezing
- Caramel: swirl in 1/2 cup of caramel sauce before freezing
Tips and tricks:
- Make sure to temper the eggs slowly to prevent them from curdling.
- Chill the custard thoroughly before churning to ensure a smooth texture.
- Freeze the ice cream in a shallow container for faster freezing and easier scooping.
Storage instructions:
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve the ice cream in a waffle cone or bowl.
- Top with whipped cream and a cherry.
Garnishes:
- Whipped cream
- Chocolate shavings
- Fresh fruit
Pairings:
- Freshly baked cookies
- Brownies
- Fruit tart
Suggested side dishes:
- Fresh fruit salad
- Chocolate cake
Troubleshooting advice:
- If the custard curdles, strain it through a fine-mesh sieve before chilling.
- If the ice cream is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the custard to at least 160°F to kill any harmful bacteria.
- Store the ice cream at a temperature of 0°F or below to prevent bacterial growth.
Food history:
- French vanilla ice cream is a classic flavor that originated in France in the 17th century.
Flavor profiles:
- Creamy, rich, and sweet with a subtle vanilla flavor.
Serving suggestions:
- Serve the ice cream as a dessert after a meal or as a sweet treat on a hot day.
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