Oh sweet mother of everything fat-tastic!!!
Broke out the Ice cream maker for the first time, and made one of my favortist Ice Cream flavor… Vanilla Bean.
It tastes like unicorns and rainbows!
I’m gonna share the recipe with anyone who cares.
- 1 cup half-and-half (fat!)
- 2 cups heavy cream (Super fat!)
- 2/3 cup granulated vanilla sugar (Regular sugar can be subsituted)
- 2 vanilla beans, split lengthwise and scraped, seeds kept (Duh, not vanilla bean ice cream without the seeds)
- 6 large egg yolks (separating eggs is fun, I crack them all in a bowl and just gently lift out the yolks letting the white run through my fingers, you can do it however you do)
- Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside. Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes. DO NOT LET IT BOIL!!!
- Meanwhile, whisk egg yolks in a second large bowl until smooth. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth. (Trickle it in, this tempers the egg to the heat rather than cook it, and stir stir stir)
- Pour tempered egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, like Moses with the red sea, but tasty)
- Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove lumps, scraping as much vanilla bean through the strainer as possible. Remove vanilla bean pods from the strainer and add to the custard. Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.
- Cover and place in the refrigerator to chill, at least 3 hours or overnight. Once chilled, remove the vanilla pods and freeze in an ice cream maker according to the manufacturer’s instructions. Fresh Ice Cream holds for about a week, but if it lasts that long you’re doing something wrong.
Sorry for the lack of pictures detailing the process, I kinda forgot to do it. Tomorrow when I make Coffee Ice Cream (see my previous rant about Haagen Daz) I will try to remember to food Pr0n the process for you.
1 Vanilla Bean per 2 cups of sugar. Pour sugar into an airtight container, Split and scrap seed into sugar, set pod in as well, and store sealed in a cool, dry, dark place for up to two weeks. Use it in place of regular sugar. (I keep a quart jar full of this at all time, and give it a shake from time to time to avoid clumping and to scour flavor from the bean)