Vanilla Bean Ice Cream

"In 'Scoop'; adapted from Lappert's, Richmond, CA"
 
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Ready In:
1hr 5mins
Ingredients:
9
Yields:
1 quart
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ingredients

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directions

  • In a saucepan, combine the cream, 1/2 cup milk, sugar, corn syrup, and salt.
  • Split the vanilla beans in half lengthwise and scrape the seeds into the cream mixture.
  • Add the pods to the pan.
  • Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it doesn't come to a boil.
  • While the mixture heats, combine the remaining milk, cornstarch, buttermilk powder, and vanilla extract in a small bowl; stir until smooth and both of the powders have dissolved.
  • Add the cornstarch mixture to the pan, and bring to a boil over low heat, stirring constantly.
  • Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly, for 2 minutes, or until thickened.
  • Remove and discard the vanilla bean pods; if the mixture is lumpy, strain it through a sieve.
  • Transfer the hot liquid to a storage container, and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
  • Refrigerate mixture uncovered (except for plastic wrap) until it is completely chilled (below 40°).
  • Freeze the mixture in an ice cream maker according to the manufacturer's instructions.
  • Serve immediately for a soft ice cream, or transfer mixture to an airtight container and freeze until hard.
  • Allow the ice cream to sit at room temperature for 15 minutes before serving, if frozen solid.

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