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Vanilla Ice Cream Recipe
I love ice cream and I really like a good vanilla ice cream. Most people think it’s a boring flavor and would rather have chocolate or strawberry. But if you really have a rich vanilla flavor in your ice cream, the taste of vanilla is unforgettable. I use a vanilla bean for this recipe and add a little vanilla extract just to make it richer in vanilla flavor. You can put the used pod husk in a container of sugar and the sugar will absorb the vanilla flavor and you’ll get vanilla sugar; and the next time you make this ice cream you can use the vanilla sugar instead of plain white sugar.
1 vanilla bean pod
¼ cup of heavy whipping cream
¼ cup of white sugar
1 teaspoon of pure vanilla extract (for extra vanilla flavor—optional)
1. Spilt the pod down the middle and scrap out the vanilla and mix it with the cream, sugar and vanilla extract together and chill in fridge while you make the custard:
1 cup of heavy whipping cream
¾ cup of white sugar
1/8 teaspoon of salt
6 egg yolks, whisked
2 cups of heavy cream (for after custard is made)
1. In a medium saucepan or medium-sized pot over medium/medium high heat, add sugar, salt and cream and cook and stir until sugar is melted and mixture is hot. Temper the yolks into mixture: [when cream mixture is hot, add ¼ to ½ of the mixture slowly to the yolks and whisk until eggs are warm], and then add egg yolk and cream mixture back into the pot and cook over medium/medium high heat while constantly stirring until thick or for about 3-5 minutes. Do not let mixture boil or sit unstirred—this will cook the eggs and separated mixture into dark scrambled eggs and gooey milk syrup! CONSTANTLY STIR AND DON’T LET BOIL/BUBBLE OVER!!!!!
2. Strain custard through a sieve into a bowl and cover with plastic wrap; pressing the plastic onto custard. This must be done to prevent a film from forming on top of the custard which will make the ice cream mixture snot-like. So completely press down onto and cover custard!
3. Chill the custard and the vanilla mixture in the refrigerator for two (2) hours.
4. After chilling time, mix the custard, vanilla mixture and 2 cups of heavy cream together until completely blended.
5. Churn in ice machine according to machine instructions.
6. Serve immediately for soft serve ice cream, or chill in the freezer 12-24 hours for harder ice cream.
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