Vanilla Bean Ice Cream

This post contains product affiliate links. I may receive a commission if you make a purchase after clicking on one of these links, at no additional cost to you.

I kept saying these past few days, while I was making pies and brownies and crêpes, that they would be vastly improved by a scoop of vanilla ice cream. Which is absolutely true, don’t get me wrong. The smooth contrast between warm pastry and frozen ice cream is one that is legendary, no wonder you will find it in some form on any restaurant menu.

It just is that good.

Do you know what is better?

A scoop of home made vanilla ice cream on top.

Yes, I’ve said it. I make my own ice cream at home and I regret nothing.

Sure, I am a sucker for the occasional pint of Ben&Jerry’s or Häagen-Dazs with too many mix-ins to count.

But when it comes to pure vanilla ice cream, homemade can’t be beat, and the reason is simple. If ice cream manufacturers were to use one vanilla bean pod per quart/liter, as I do, that would make for VERY expensive ice cream.

However, your tiny batch of ice cream at home deserves the best ingredients. And it will taste the best, too. Just give it a try and let me know what you think.

I know making custard can be intimidating. It used to be the same for me. For precise results, use an instant read thermometer. I have tried it once and never looked back. It will set at 70 degrees C (160F) and should not exceed 80 degrees C (175C). I tend to take it off the heat at 71-75 degrees C and cool it immediately in the cream. Haven’t had it split in years (and neither will you!).

Once you master this basic ice cream recipe, feel free to improvise with flavours. Vanilla is, to me, the queen of ice cream flavours, but you can add almond or coffee extract for an interesting kick. More recipes for ice cream can be found here and here - these ones don’t use an egg custard and are more Middle Eastern in flavour so make sure to give them to try, too.

On to the recipe!

VANILLA BEAN ICE CREAM

Ingredients (makes 1 litre/quart)

Adapted from Perfect Scoop, by David Lebovitz

• 1 vanilla bean pod, split lengthwise

• 150g sugar

• 250ml (1 cup) whole fat milk

• 500ml (2 cups) heavy cream

• 6 egg yolks

• pinch of salt

• 1 tsp pure vanilla paste

If you have an ice cream maker with a bowl that needs to be frozen in advance, make sure to put yours in the freezer about 24 hours before starting the recipe.

If you want to skip the fuss, get a self freezing unit and unleash the potential of amazing ice cream every day!

Start by making the custard. Split the vanilla pod lengthwise and scrape the seeds out making sure to not waste them. Drop the seeds and pod in a saucepan. Add the milk, half the cream, sugar and bring to a near boiling point (keep an eagle eye on it as you risk it flowing overboard and it’s a PAIN to clean).

Place the remaining cream in a large bowl, set a strainer on top, set aside.

Whisk the egg yolks in a medium bowl with the pinch of salt, set aside.

When nearly boiling, take the cream and sugar off the heat. Slowly pour about 1 cup of the mixture in a stream over the whisked eggs while constantly whisking. This will temper the eggs.

Pour the tempered eggs back in the saucepan with the cream and bring back to the heat, making sure it’s on low.

This is where the magic happens. Upon reaching 70 degrees Celsius or so, the eggs will set, giving the custard its specific creamy texture. Keep whisking the mixture in order to make sure it doesn't stick to the bottom of the pan. Ideally use an instant read thermometer and as soon as the temperature reaches 75 degrees, take it off the heat. Alternatively, the custard should coat the back of your spoon - that’s when it will have set.

As soon as it’s off the heat, pour the custard through the sieve in the cold cream. This will stop it from further cooking.

Add the teaspoon of vanilla paste and whisk to combine everything.

Let infuse and chill for a few hours in the fridge, ideally.

When ready to churn, do so according to manufacturer instructions. If the mixture was thoroughly chilled it should take about 45-60 minutes.

When ready, transfer into freezer safe containers and further freeze for an hour or so.

As home made ice cream has less air than the brands you buy in the supermarket, it will set harder than bought ice cream. it’s therefore best to take it out of the freezer 10-15 minutes before serving for easy scooping.

And now, you finally have the perfect topping for all those pies and brownies and cakes you’ll be making, at a moment’s notice.

Thank me later :)