Classic Vanilla Bean Icecream

Classic Vanilla Bean Icecream by DK on Jul 11, 2015

Homemade Icecream Recipes | Classic Vanilla Icecream Recipe

The husband and I are pretty similar when it comes to our food preferences. We both aren't fans of sweets/desserts (exception of very few), chocolates ( I don't mind those covering wafers/ nuts) and icecreams! Can you imagine that?! Many have forgiven us for not liking chocolate but not for the latter. "How can you not LIKE icecream?" - has haunted us as long as I can remember :)

That said, life decided to spice things up for us. I mean that's what Life does, isn't it? We have a little one who seems intent on liking everything brown (read as chocolate) and has developed a sudden fascination for icecream. Though we suspect it has everything to do with what his friends seem to prefer and less with what he likes, I, like a dutiful mother insist on making them for him at home. This plating of gooey warm brownie along with ice cream, now has started looking appetizing to even us after seeing it being attacked with full frenzy by our ball of energy, who "generously" insist on sharing it with both of us. :)

I love this recipe from the booklet that came with my ice cream maker. You know you have a hit in your hands when around 10 kids give their approval, asking for seconds and thirds. You satisfy a bunch of kids, you don't need anymore critics. I follow the recipe verbatim and have provided the recipe likewise. Creamy with fabulous vanilla flavor, this will satisfy your craving for a rich ice cream. Just make sure to use fresh vanilla beans to capture the intense flavor. This icecream is all about the quality of ingredients, so opt for superior quality for an exceptional end result.

Cook time: Under 30 min
Prep time: 4 to 8 hours
Serves: 8+ people
Yields: Makes about 6 cups (twelve 1/2 -cup servings)

Ingredients

2 cups Whole Milk,
2 cups Heavy Cream
1 cup granulated Sugar, divided - see Tips
Pinch of Sea Salt
1 whole Vanilla Bean, halved and seeds scraped
5 large Egg Yolks
1-1/2 tsp pure Vanilla Extract

Tips

1. Sugar: I use Organic Evaporated Cane Juice instead of white sugar in all my recipes.

Method

1. In a saucepan, over low-medium heat, whisk together milk, cream, half the sugar (1/2 cup), salt and the scraped vanilla bean including the pod. Bring the mixture just to a boil.

Note: I have used Raw Milk and Raw Cream in this recipe.

2. While that's heating, in another bowl, combine the yolks and remaining 1/2 cup sugar.

Note: I use pasture raised organic eggs since I find them nutritionally superior to other eggs apart from tasting better as well.

3. Using a hand mixer on low speed (or whisk), beat the mixture,

4. until pale and thick.

5. Once the milk - cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture , then

6. return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT BOIL or the yolks will overcook - this whole thing will take only few minutes.

7. Pour the mixture through a fine mesh strainer / cheesecloth. Discard the vanilla pod and bring it to room temperature.

8. Stir in the vanilla extract.

9. Cover and refrigerate for about 2 hours or even overnight.

10. Turn on your icecream maker and follow the instructions. (As per mine..) I poured in the mixture into the frozen freezer bowl and

11. let it mix until thickened. Took about 15 minutes.

12. The texture of the icecream will be soft and creamy. For a firmer consistency, I transferred the mixture into freezer safe airtight containers and place it in the freezer.

13. In about 2 hours your icecream is all ready to be devoured. As you can see, mine was almost over even before I could get started on my final photos.

Managed to hold onto some for the picture :). Its perfect on its own, but why would anyone say NO to a warm gooey fudgy brownies along with it now?