How to Make Real Vanilla Bean Ice Cream
With a small, sharp knife cut the vanilla bean in half lengthwise., Place the milk and cream in a small, heavy saucepan., Set the saucepan on the stove and bring to a simmer over medium heat., Crack the eggs, and whisk the eggs and sugar in a mixing...
Step-by-Step Guide
-
Step 1: With a small
Using the tip of the knife, scrape the seeds from the vanilla bean halves to the milk and add both halves to the saucepan. , Remove from the heat. ,,,, This is called custard. ,,, Stir the custard for 5 minutes with a whisk until cooled slightly. , Refrigerate until thoroughly chilled for about 2 hours, stirring occasionally. ,,, -
Step 2: sharp knife cut the vanilla bean in half lengthwise.
-
Step 3: Place the milk and cream in a small
-
Step 4: heavy saucepan.
-
Step 5: Set the saucepan on the stove and bring to a simmer over medium heat.
-
Step 6: Crack the eggs
-
Step 7: and whisk the eggs and sugar in a mixing bowl until pale yellow and well combined for about 2 minutes.
-
Step 8: Using a ladle
-
Step 9: add about 1/2 cup of the hot milk mixture to the eggs and whisk to combine.
-
Step 10: Add the egg mixture to the hot milk in the saucepan and stir well with a wooden spoon.
-
Step 11: Return the pan to medium heat and cook
-
Step 12: stirring constantly until the mixture is slightly thickened and coats the back of the spoon for about 5 minutes.
-
Step 13: Remove the custard from the heat and strain through a fine mesh strainer into a clean mixing bowl
-
Step 14: pressing down on the strainer with a rubber spatula to get as much liquid as possible into the bowl.
-
Step 15: Discard the vanilla bean halves and any other residue sticking to the strainer.
-
Step 16: Add the vanilla extract to the bowl.
-
Step 17: Cover the bowl with plastic wrap
-
Step 18: pressing the wrap gently against the surface of the custard (this ensures no thick "skin" forms on the top).
-
Step 19: Pour the custard into the bowl of an ice cream maker and process according to the manufacturer's directions.
-
Step 20: Serve immediately or transfer to an airtight plastic container and store in the freezer for up to 1 week.
-
Step 21: Finished.
Detailed Guide
Using the tip of the knife, scrape the seeds from the vanilla bean halves to the milk and add both halves to the saucepan. , Remove from the heat. ,,,, This is called custard. ,,, Stir the custard for 5 minutes with a whisk until cooled slightly. , Refrigerate until thoroughly chilled for about 2 hours, stirring occasionally. ,,,
About the Author
Margaret Stevens
Committed to making creative arts accessible and understandable for everyone.
Rate This Guide
How helpful was this guide? Click to rate: