Vanilla Ice Cream. The Smoothest, Richest, and Most Creamy Ice Cream You’ll Ever Eat!
Whisk egg yolks together until pale in color.
Slowly pour vanilla sugar into egg yolks, continuing to whisk.
Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until 1/3 of the cream mixture has been used.
Pour all of egg mixture into remaining cream mixture in saucepan and heat over low until custard thickens and coats the back of a spoon or temperature reaches 170 to 175 degrees.
Remove from heat, pour into large bowl, and let sit for 30 minutes at room temperature. Add vanilla extract, then chill for 4 to 8 hours, or until temperature reaches 40 degrees or below.
Pour into ice cream machine and process according to manufacturer’s directions. Mine took about 30 minutes.
Serve immediately if you like soft serve. I put crushed Oreos on mine.
Or chill for 3 to 4 hours until ice cream hardens.
Vanilla Ice Cream
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
*9 ounces vanilla sugar (see recipe below)
2 tsp pure vanilla extract
1. Place half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added.
3. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F.
4. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract.
5. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
6. Pour into an ice cream maker and process according to the manufacturer’s direction. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Yield: 1 1/2 quarts
1 vanilla bean, whole or scraped
2 cups granulated sugar
1. If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid.
2. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
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