A classic and appreciated dish that works well for every occasion is vanilla ice cream. This recipe yields ice cream that is thick, creamy, and has a delicious vanilla taste. Now let’s get into the specifics of making this delectable dessert!
Ingredients
- Heavy cream: 2 cups (480ml)
- Whole milk: 1 cup (240ml)
- Granulated sugar: 3/4 cup (150g)
- Vanilla bean: 1 (or 2 teaspoons of pure vanilla extract)
- Egg yolks: 5 large
- Salt: 1/4 teaspoon
Equipment
- Ice cream maker: For churning the ice cream.
- Medium saucepan: For heating the milk and cream.
- Mixing bowls: Various sizes for mixing ingredients.
- Whisk: For beating the egg yolks.
- Fine mesh strainer: For straining the custard.
- Measuring cups and spoons: To measure ingredients accurately.
- Spatula: For stirring the custard.
- Airtight container: For storing the ice cream.
Instructions:
- First, make the base for the vanilla custard.
- Warm the milk and cream: Mix the heavy cream, whole milk, and 3/8 cup of sugar in a medium saucepan. Peel and split the vanilla bean lengthwise, then scoop out the seeds and put to the pot along with the pod.
- Don’t allow the mixture to boil; instead, cook it over medium heat until it starts to steam. Add the vanilla extract once the liquid has heated if using it.
- Beat the yolks of the eggs: Beat the egg yolks, remaining sugar, and salt in a mixing bowl until the liquid becomes pale and somewhat thickened.
- Temper the eggs: To keep the eggs from curdling, gradually add the heated cream mixture into the egg yolk mixture while whisking continuously.
- Prepare the custard: Return the egg mixture to the pot when it has cooled. Stirring continually with a spatula, cook over medium-low heat until the custard thickens and coats the back of the spatula. A temperature of around 170°F (77°C) is expected. Keep the custard from boiling.
Step 2: Cool the custard and strain it.
Strain the custard: Take the custard from the heat and pour it into a clean mixing bowl using a fine-mesh strainer to get rid of the cooked egg parts and the vanilla bean pod.
Chill the custard: After letting the custard cool to room temperature, cover the bowl with plastic wrap and place it in the refrigerator to chill for at least four hours or overnight.
Third Step: Beat the Ice Cream
Get the ice cream maker ready by: Follow the directions provided by the manufacturer to set up your ice cream machine.
Beat the custard: After adding the cold custard to the ice cream machine, churn it for the duration specified by the manufacturer, which is typically 20 to 25 minutes, or until the ice cream is soft-serve consistency.
Step 4: Let the ice cream freeze.
Move to a container: The ice cream should be transferred to an airtight container.
Freeze: After the ice cream is hard, place the container in the freezer and let it there for at least four hours.
Step 5: Present
Take a scoop and plate: Enjoy the traditional vanilla ice cream by scooping it into bowls or cones! Additionally, you may top it with your preferred ingredients, such as sprinkles, fresh fruit, caramel, or chocolate syrup.
Advice on Making the Ideal Classic Vanilla Ice Cream
Make use of premium ingredients: Your ice cream’s taste will be significantly enhanced by using premium cream, milk, and vanilla.
Let the custard cool completely. Before churning, make sure the custard is well cold for a smooth, creamy texture.
Don’t hurry things along: For optimal consistency, let the ice cream solidify in the freezer after churning.
Try other flavors: After you’ve mastered the traditional vanilla, experiment with other mix-ins like fruit, nuts, or chocolate chips for some variation.
In summary
A delicious and adaptable treat that is guaranteed to satisfy everyone is classic vanilla ice cream. This recipe guarantees a rich, delicious, and creamy ice cream that tastes great both by itself and when topped with your preferred toppings. Enjoy creating and indulging in this classic dessert!