Extreme Vanilla Bean Ice Cream Recipes
VANILLA BEAN ICE CREAM
Provided by Food Network Kitchen
Categories dessert
Time 5h30m
Yield about 1 quart
Number Of Ingredients 6
Steps:
- Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
- Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
- Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
VANILLA BEAN ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
- In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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VANILLA BEAN ICE CREAM • RECIPE FOR PERFECTION
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5/5 (3)Total Time 3 hrsCategory DessertCalories 361 per serving
- Prepare the custard base: Pour the milk, cream, and sugar (1 C + 2 tbsp) into a medium saucepan and bring to a boil over medium-high heat. While it’s heating, add the egg yolks to a bowl and place it over a larger bowl filled with hot water. Whisk the yolks as the hot water heats them. They should feel warm to the touch. Set aside.
- Infuse the custard: As the milk mixture continues to heat add a pinch of salt. Split the vanilla bean by cutting it lengthwise to open it up. Then, run a knife lengthwise and scrape the vanilla beans onto the knife. Scrape the beans back onto the vanilla pod and add the pod with beans to the milk mixture. The instant the cream comes to a rolling boil and rises in the pot, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling cream into the egg yolks as you whisk constantly but gently. Don’t whisk rapidly or you will cool the custard before the yolks have a chance to set. At this point the custard should be fully cooked. An instant-read thermometer set in the custard should register 170 F to 180 F and it will coat a teaspoon (if for some reason it did not get hot enough, you can pour it back in the pot and very slowly heat it up, stirring with a rubber spatula). Cool the ice cream mixture by placing the bowl into a larger bowl filled with ice o
- Make the ice cream: When the ice cream mixture has chilled, strain it through a chinois using a ladle to get all of the custard through. Pour into a well frozen ice cream maker (use according to the manufacturer’s directions) and churn until it’s ice cream, about 20 minutes. Place the ice cream into a container and freeze for 1-2 hours. (This is called tempering so the ice cream is scoopable.) Then, scoop and serve. Garnish with blueberries and raspberries.
VANILLA BEAN ICE CREAM RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (15)Total Time 45 minsServings 8Calories 309 per serving
- Freeze the work bowl of an ice cream maker according to the manufacturer's instructions., Pour the milk and cream into a saucepan set over medium-high heat, and bring it just to a boil.
- Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes., In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy.
- Stir the warm milk into the egg yolk mixture., Heat the yolk/milk mixture (custard) over low heat, stirring with a heatproof spatula until it thickens somewhat; it'll be approaching the thickness of heavy cream and will register between 170°F and 180°F on a digital thermometer., Remove the pan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming.
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- Use a small paring knife to slice open the vanilla bean (lengthwise from top to bottom). Use a spoon to scrape out the insides. Add the insides and the rest of the vanilla bean to the pan.
- Over medium-high heat, heat the mixture until tiny bubbles form around the edge (which should be about 180 degrees). Do not let it boil!
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