Vanilla Bean Ice Cream Recipes

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VANILLA BEAN ICE CREAM



Vanilla Bean Ice Cream image

Provided by Food Network Kitchen

Categories     dessert

Time 5h30m

Yield about 1 quart

Number Of Ingredients 6

3 cups heavy cream
1 cup whole milk
1 vanilla bean, split lengthwise, seeds scraped out
10 large egg yolks
1 cup sugar
Pinch of kosher salt

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



Vanilla Bean Ice Cream image

Yum! Let's make vanilla ice cream!

Categories     dessert     main dish

Time 2h30m

Yield 12 servings

Number Of Ingredients 5

1 whole Vanilla Bean, Split And Scraped
3 c. Half-and-half
2 c. Sugar
8 whole (up To 9) Large Egg Yolks
3 c. Heavy Cream

Steps:

  • Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla "caviar" to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated. Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours. Serve with something chocolate. Enjoy!

VANILLA BEAN ICE CREAM



Vanilla Bean Ice Cream image

This recipe is different in that it uses vanilla beans and vanilla extract! Adapted from a vanilla website. If you don't have an ice cream maker, you can still make this ice cream! Instructions follow. This is an American recipe and fits into many regions. Southern, cause it's hot and ice cream cools ya off. Summertime in the USA means ice cream, don't it?

Provided by Sharon123

Categories     Frozen Desserts

Time 45m

Yield 1 1/2 quarts

Number Of Ingredients 7

2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup sugar, plus
2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
  • Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
  • Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
  • Return milk to stove, and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
  • Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
  • Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
  • Pour custard into an ice-cream maker, following the manufacturer's instructions. Churn until the ice cream is just set, but not hard.
  • Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
  • If you don't have an ice-cream maker, you can still make ice-cream. After you have made up your mixture, transfer it to a lidded plastic box (a shallow one enables the freezing to happen more quickly and also makes whisking easier as the beater can go down straight into the box) and put it in the coldest part of the freezer for two hours, or until the contents become firm at the edges. At this stage, empty out the box into a mixing bowl and whisk the ice cream with an electric hand whisk to break down the ice crystals. Return the box to the freezer and freeze for another two hours, then repeat the whisking process. Refreeze the ice-cream ( if making a sorbet that contains a generous quantity of alcohol, freeze overnight ) until 30-45 minutes before you want to serve it, at which time you should transfer it into the fridge to soften. Incidentally, it's a good idea to arm yourself with a digital kitchen timer to remind you to remove the ice cream and whip it at various stages.

Nutrition Facts : Calories 1982, Fat 147.4, SaturatedFat 87, Cholesterol 1319.4, Sodium 312.9, Carbohydrate 143.6, Sugar 117.8, Protein 28

VANILLA ICE CREAM VII



Vanilla Ice Cream VII image

Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor.

Provided by Melissa

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 1h

Yield 16

Number Of Ingredients 6

1 quart heavy cream
1 ¼ cups milk
1 vanilla bean, split and scraped
1 ¼ cups white sugar, divided
10 egg yolks
1 tablespoon vanilla extract

Steps:

  • In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
  • Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
  • Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 313.9 calories, Carbohydrate 19.5 g, Cholesterol 211.1 mg, Fat 25.1 g, Protein 3.5 g, SaturatedFat 14.9 g, Sodium 35.5 mg, Sugar 17.6 g

VANILLA BEAN AND CANNELLINI BEAN ICE CREAM



Vanilla Bean and Cannellini Bean Ice Cream image

Provided by Dave Lieberman

Categories     dessert

Time 1h7m

Yield 8 to 10 servings

Number Of Ingredients 4

1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons superfine sugar
2 quarts vanilla bean ice cream
Finely grated fresh nutmeg

Steps:

  • Roughly mash the beans with the superfine sugar.
  • Soften ice cream slightly in the microwave for several seconds. Transfer ice cream into a large shallow mixing bowl and work in the mashed beans and few dashes of nutmeg together, quickly and as evenly as possible.
  • Transfer to the freezer and freeze for at least an hour or preferably overnight.

VANILLA BEAN ICE CREAM



Vanilla Bean Ice Cream image

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

2 vanilla beans
3 cups heavy cream
1 cup whole milk
1 1/2 cups sugar
3 large eggs

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.

VANILLA-BEAN ICE CREAM



Vanilla-Bean Ice Cream image

Vanilla sugar is simply sugar in which vanilla beans have been stored for several weeks; the vanilla flavor and aroma infuse the sugar, making it a delicious addition to many recipes.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Yield Makes about 1 1/4 quarts

Number Of Ingredients 7

3 cups whole milk
1 cup heavy cream
1 vanilla bean, split lengthwise and scraped
8 large egg yolks
2/3 cup vanilla sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract

Steps:

  • In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean with scrapings. Bring to a boil. Remove from heat, and let steep for 1 hour.
  • In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes.
  • Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Set bowl with ice-cream base in ice-water bath to cool, about 30 minutes. Transfer to an ice-cream maker, and freeze according to the manufacturer's directions.

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