Vanilla Bean Ice Cream
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Yields:
-
1 quart
ingredients
- 1 1⁄2 cups heavy whipping cream
- 1 1⁄4 cups whole milk, divided
- 1⁄2 cup sugar
- 1⁄4 cup light corn syrup
- 1⁄8 teaspoon kosher salt
- 2 vanilla beans
- 2 1⁄2 tablespoons cornstarch
- 2 tablespoons dry buttermilk
- 1⁄4 teaspoon pure vanilla extract
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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