It may seem backwards but we developed our Rich Chocolate Ice Cream first, and then adapted for the Vanilla Ice Cream.
As with the chocolate the vanilla stands out with the use of the vanilla bean. Make sure you are using fresh vanilla beans, and not ones that have been sitting in the back of the cupboard. Whn you cut into the vanilla bean and scrape out the seeds, the aroma should eb apparent. We love using beans when you can steep in some sort of liquie, like the cream here, or you want to have the visual of the tiny black seeds.
- 2 c Heavy Cream
- 2 c Milk (we use 1%)
- ⅓ c Light Corn Syrup
- 1 Vanilla Bean
- 6 Egg Yolk
- ½ c Granulated Sugar
- ¼ t Salt
- Cut the vanilla bean in half and use the back of a knife to scrape the seeds out from each side.
- Combine the cream, milk, vanilla bean with seeds and corn syrup in a heavy bottom saucepan. Heat over medium heat for about 5-8 minutes until it reaches 170 F.
- While then cream mixture is heating, whisk together the egg yolks, sugar and salt in a medium bowl until well combined.
- When the cream mixture reaches temperature, remove approximately 1 cup, and slowly whisk in the egg yolk mixture. Doing this will prevent the egg yolk mixture from "scrambling" when you add it to the heated cream mixture (this is tempering).
- Stir in the tempered egg yolk mixture into the pot of heated cream. Stir gently until it comes to 180 F, about 5-8 minutes, at this point the vanilla custard should coat the back of a spoon and have a thicker appearance.
- Remove from heat and pour the mixture through a fine meshed strainer into another bowl. Allow the mixture to cool at room temperature for about 30 minutes.
- Test the custard for the vanilla flavour, if you feel it needs more you can add ½ to 1 t of vanilla extract at this stage.
- Place bowl uncovered in the fridge for about 3 hours and then cover, and leave it in the fridge for another 3-24 hours. You initially put it in uncovered to prevent any condensation from dripping back into the custard. Over this time the mixture will become thicker. If you are in a big rush you can cool the mixture quicker by placing bowl in an ice bath. You will need to refresh the bath with ice a couple of times.
- Set up the ice cream maker of your choice (we are currently using the ice cream attachment for our Kitchen Aid stand mixer) and churn the vanilla custard according to manufacturers directions. With the Kitchen Aid we have it on 3, and typically churn for about 15 minutes.
- Place the churned custard into your desired container for freezing the ice cream. Ideally having it in the freezer for 24 hours firms it up the best, but you can always dive into after about 4 hours but it will be on the softer side.