Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean
- 6 egg yolks
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar.
2. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and the pod to the saucepan.
3. Heat the mixture over medium heat, stirring occasionally, until it reaches 170°F on a candy thermometer.
4. While the mixture is heating, whisk the egg yolks in a separate bowl until they are light and frothy.
5. Once the cream mixture has reached 170°F, remove the vanilla bean pod and slowly pour about 1/2 cup of the hot mixture into the egg yolks, whisking constantly.
6. Pour the egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
7. Cook the mixture over low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5-7 minutes.
8. Remove the mixture from the heat and strain it through a fine-mesh sieve into a clean bowl.
9. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
10. Chill the mixture in the refrigerator for at least 4 hours or overnight.
11. Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
12. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Heating temperature: 170°F
Freezing temperature: 0°F
Serving size:
This recipe makes about 1 quart of ice cream, or 8 servings.
Nutritional information:
Calories per serving: 320
Total fat: 24g
Saturated fat: 14g
Cholesterol: 220mg
Sodium: 50mg
Total carbohydrates: 23g
Dietary fiber: 0g
Total sugars: 22g
Protein: 4g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter ice cream.
- You can use 2% or skim milk instead of whole milk for a lower-fat ice cream.
- You can use vanilla extract instead of a vanilla bean, but the flavor won't be as intense.
Variations:
- Add chopped nuts or chocolate chips to the ice cream during the last few minutes of churning.
- Swirl in caramel or fudge sauce after churning for a ripple effect.
- Add a teaspoon of cinnamon or nutmeg to the custard mixture for a spiced ice cream.
Tips and tricks:
- Make sure to temper the egg yolks with a small amount of the hot cream mixture before adding them to the saucepan to prevent them from curdling.
- Chill the mixture thoroughly before churning to ensure a smooth and creamy texture.
- Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Storage instructions:
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
Reheating instructions:
There is no need to reheat the ice cream. Simply let it sit at room temperature for a few minutes to soften before serving.
Presentation ideas:
Serve the ice cream in a bowl or cone, topped with whipped cream and a cherry.
Garnishes:
Whipped cream, chocolate chips, chopped nuts, caramel sauce, fudge sauce, sprinkles, cherries.
Pairings:
Serve the ice cream with fresh fruit, cookies, or cake.
Suggested side dishes:
There is no need for a side dish with ice cream.
Troubleshooting advice:
- If the custard curdles, strain it through a fine-mesh sieve before chilling and churning.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before serving.
Food safety advice:
- Make sure to cook the custard to 170°F to ensure that the eggs are fully cooked and safe to eat.
- Store the ice cream in the freezer at 0°F or below to prevent bacterial growth.
Food history:
Ice cream has been around for centuries, with the first recorded recipe dating back to the 4th century BC in Persia. It was brought to Europe by Marco Polo in the 13th century and eventually made its way to America in the 18th century. Vanilla ice cream is one of the most popular flavors in the world.
Flavor profiles:
This vanilla bean ice cream is rich and creamy with a strong vanilla flavor.
Serving suggestions:
Serve the ice cream on its own or with toppings such as whipped cream, chocolate chips, or caramel sauce.
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