There’s nothing quite like a scoop of rich, creamy vanilla bean ice cream on a hot summer day. While store-bought versions are readily available, making your own homemade vanilla bean ice cream is a rewarding and indulgent experience that is sure to impress.
With a few simple ingredients and a little bit of patience, you can create the perfect vanilla bean ice cream in the comfort of your own home. Here’s how to make it:
Ingredients:
– 2 cups of heavy cream
– 1 cup of whole milk
– 3/4 cup of granulated sugar
– 1 vanilla bean, split and seeds scraped out
– 6 large egg yolks
– 1 teaspoon of pure vanilla extract
Instructions:
1. In a medium saucepan, combine the heavy cream, whole milk, and scraped vanilla bean seeds. Set over medium heat and bring the mixture to a simmer, stirring occasionally. Once it reaches a simmer, remove the saucepan from the heat and let the mixture steep for 30 minutes to allow the flavors to infuse.
2. In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
3. After the cream and milk mixture has steeped for 30 minutes, return it to a simmer over medium heat. Once it starts to simmer, carefully pour a small amount of the hot liquid into the egg yolk mixture, whisking constantly. This will help temper the eggs and prevent them from scrambling. Gradually add the rest of the hot liquid to the egg yolks, whisking continuously.
4. Transfer the combined mixture back to the saucepan and set it over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.
5. Once the custard has thickened, immediately strain it through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod and any solids that remain in the sieve. Stir in the vanilla extract.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to develop and the mixture to become cold.
7. Once the custard is thoroughly chilled, transfer it to an ice cream machine and churn according to the manufacturer’s instructions, typically for about 20-25 minutes or until the mixture reaches a soft-serve consistency.
8. Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover the surface with plastic wrap and freeze the ice cream for at least 4 hours, or until it firms up and becomes scoopable.
And there you have it – a delicious, velvety-smooth vanilla bean ice cream that is sure to impress and delight. Serve it in a bowl or cone, with fresh fruit, or as a decadent accompaniment to your favorite desserts. Homemade vanilla bean ice cream is a delightful treat that is worth the effort and will leave you wanting more.