Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 1 vanilla bean, split and scraped
- 6 egg yolks
- Pinch of salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and vanilla bean (including the scraped seeds). Heat over medium heat, stirring occasionally, until the mixture reaches 170°F on a candy thermometer.
2. In a separate bowl, whisk together the egg yolks and salt until pale and frothy.
3. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes).
5. Strain the mixture through a fine-mesh sieve into a clean bowl.
6. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
7. Chill the custard in the refrigerator for at least 4 hours, or overnight.
8. Churn the custard in an ice cream maker according to the manufacturer's instructions.
9. Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours, or until firm.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
Temperature:
Heat cream mixture to 170°F on a candy thermometer.
Serving size:
Makes about 1 quart of ice cream. Serving size is 1/2 cup.
Nutritional information:
Calories: 310
Fat: 22g
Saturated Fat: 13g
Cholesterol: 205mg
Sodium: 40mg
Carbohydrates: 25g
Sugar: 24g
Protein: 3g
Substitutions for ingredients:
- You can use 2 teaspoons of vanilla extract instead of a vanilla bean.
- You can use half-and-half instead of heavy cream for a lighter version.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips during the last few minutes of churning.
- Swirl in some caramel or chocolate sauce before freezing.
- Add 1/2 teaspoon of cinnamon or nutmeg for a spiced version.
Tips and tricks:
- Make sure to temper the egg yolks by slowly adding the hot cream mixture to them while whisking constantly.
- Strain the custard through a fine-mesh sieve to remove any lumps or cooked egg bits.
- Chill the custard thoroughly before churning to ensure a smooth and creamy texture.
- Freeze the ice cream in a shallow container to speed up the freezing process and prevent ice crystals from forming.
Storage instructions:
Store the ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks.
Reheating instructions:
Let the ice cream sit at room temperature for a few minutes to soften before scooping.
Presentation ideas:
Serve the ice cream in a chilled bowl or cone. Top with whipped cream, sprinkles, or fresh fruit.
Garnishes:
Whipped cream, sprinkles, fresh fruit, chocolate shavings, caramel sauce, chocolate sauce.
Pairings:
Serve with fresh fruit, cookies, or brownies.
Suggested side dishes:
None.
Troubleshooting advice:
- If the custard curdles or becomes grainy, strain it through a fine-mesh sieve and whisk vigorously until smooth.
- If the ice cream is too hard, let it sit at room temperature for a few minutes to soften before scooping.
Food safety advice:
- Use pasteurized eggs to reduce the risk of foodborne illness.
- Make sure to heat the custard to at least 170°F to kill any harmful bacteria.
Food history:
Ice cream has been around since ancient China, where it was made by mixing snow with fruit juices. It became popular in Europe in the 17th century, and was brought to America by early settlers.
Flavor profiles:
Vanilla Silk Ice Cream is rich, creamy, and sweet, with a subtle vanilla flavor.
Serving suggestions:
Serve Vanilla Silk Ice Cream as a dessert after a meal, or as a sweet treat on a hot day.
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