Vanilla bean ice cream!

Having an ice cream maker is amazing! The strawberry ice cream was nice but it didn’t have that creamy texture that I love in ice creams! So I started searching for custard based recipes online and it seems that most of my fav food bloggers refer to David Lebovitz a lot for ice cream recipes! So I decided to have a basic ice cream recipe in my ice cream repertoire!

And since I bought some vanilla beans that day! What better to use them with than in ice cream! The results; extremely delicious!!! The vanilla taste was fragrant and the custard base made the ice cream really creamy! Only thing to note to self; reduce the amount of sugar the next time! A tad too sweet!

And I am not a raspberry fan; but truth be told, we had a box of raspberries that was about to go bad and I decided why not place some of them in my ice cream just for photography’s sake! Wow but it was a great complimenting taste; these raspberries with the sweetness of the vanilla ice cream! So good that I (the non berry fan) went straight back to the refrigerator and picked more to go with my ice cream! Delicious!!

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Vanilla Ice Cream recipe from David Lebovitz

About 1 quart (1l)

Adapted from The Perfect Scoop (Ten Speed Press)

For a richer custard, you can add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream, realizing that the final texture won’t be as rich or as smooth as if using cream.

1 cup (250ml) whole milk

A pinch of salt

3/4 cup (150g) sugar

1 vanilla bean, split lengthwise

2 cups (500ml) heavy cream

5 large egg yolks

1 teaspoon pure vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.

2. To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.

Note: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making.

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