Friday, October 18, 2013

Vanilla Ice Cream

Generally, I’m not the biggest fan of vanilla ice cream.  It’s not that I dislike it, there are just many more interesting flavors (like rocky road or mocha almond fudge) I’d rather choose.  This recipe, however, changes everything…

the ingredients

Scrape the vanilla beans from the vanilla pod

Add the vanilla bean pod to the cream mixture

Follow the ice cream maker's directions for the freezing process

Vanilla Ice Cream 

            1 cup  whole milk
            3/4 cup  granulated sugar
            1 pinch  salt
            2 cups  heavy cream
            1 tablespoon  pure vanilla extract
            1  vanilla bean

Make a slit along the length of the vanilla bean, open and scrape the seeds out with the back of a knife.  Set aside.

In a medium bowl, using a hand mixer on low speed or a whisk, combine the milk, sugar and salt (until the sugar is dissolved).  Stir in the heavy cream, vanilla and vanilla bean seeds.  Add the vanilla pod to the mixture.  Cover and refrigerate overnight.

Remove the vanilla bean pod and add mixture to ice cream maker, being sure to add the seeds that sunk to the bottom of the bowl.  Prepare according to manufacturer’s instructions.  Serve immediately or freeze for 1-2 hours for a firmer consistency.

No comments:

Post a Comment