Sweet Triple Vanilla Ice Cream Recipe
I love homemade ice cream. I don’t think that I have ever had ice cream that tasted better than home churned ice cream. Any chance I get to make ice cream, I jump at the chance. Some of my personal favorites are Coffee, Pistachio and Dark Chocolate. But, there is always a flavor that never gets any respect: Vanilla.
Most people think that vanilla is a bland and boring flavor. And when anyone seems to gets served vanilla ice cream, they burying it in M&M’s, sprinkles, nuts and then drowned it in hot fudge….it is a painful shame. I think the reason no one seems to love vanilla is because they have never really tasted vanilla. It is sweet, rich and has a truly creamy flavor that is equal to a rich dark chocolate or and sweet strong fruit flavor.
The only problem I have is that for me to get a truly rich vanilla flavor I need to use a lot of vanilla. Pure vanilla extracts (or even the imitations ones) are always made with alcohol; some as high as 80 percent. Too much alcohol will keep the ice cream from freezing, so I scoured the store for another option.
Lo and Behold, I found not one but two options: No Alcohol Pure Vanilla Extract, and Pure Vanilla Powder. These two vanilla products plus some vanilla beans created a wonderful triple vanilla ice cream!
(Another great option, for more vanilla flavor is vanilla sugar; which is split and vanilla bean stuffed in a jar of white sugar and left there for about a week: tasty vanilla flavored sugar.)
4 tablespoons (2 ounces) of pure vanilla powder (Cook’s is great)
1 tablespoon of pure, non- alcohol, vanilla extract (Frontier’s is fantastic)
2 vanilla beans
¼ cup of white sugar (or vanilla sugar)
¼ cup of heavy whipping cream
8 egg yolks
1 cup of heavy whipping cream
¾ cup of white sugar (or vanilla sugar)
1/8 teaspoon of salt
2 cups of heavy cream
- First you need to split the two vanilla beans length wise and scrap out the inner paste. This is the vanilla flavor that is in vanilla bean ice cream.
2. In a small mixing bowl, combine and whisk together the vanilla bean scrapping, the 4 tablespoons of pure vanilla powder, the tablespoon of pure non-alcohol vanilla extract, the ¼ cup of sugar and the ¼ cup of whipping cream.
3. Cover with plastic wrap and refrigerate
4. In a medium sauce pot, heat (over medium heat) the 1 cup of heavy whipping cream, the ¾ cup of sugar, and 1/8 teaspoon of salt, until hot but not boiling.
5. Temper the egg yolks with half of the hot cream, and then pour all the yolk and cream mixture into the pot of heated cream.
6. Whisk the hot custard (egg yolks and cream) constantly until you have a thick custard, with a gravy-like consistency.
7. Strain the custard through a strainer into a 4-cup measuring cup.
8. Cover the custard (press the plastic wrap right down on top of the custard—this will keep a skin from forming on top of the custard while it cools).
9. Place the custard in the fridge along with the vanilla flavoring for two hours.
10. After two hours, combine the vanilla flavoring, the custard and two cups of heavy cream. Whisk them together until they are fully incorporated.
11. Churn the ice mixture in you ice cream maker machine according to the instructions (mine is about 25 – 30 minutes).
12. When completely churned, scoop out the ice into a freezer safe container with a lid and freezer overnight before serving.