Vanilla Bean Ice Cream II is a creamy delight that’s perfect for any occasion. With a rich, homemade flavor, the ice cream recipe will surely impress your friends and family. It’s a cool treat that captures the essence of vanilla bean in every scoop.
For those looking to tweak the recipe, you could substitute whole milk for 2% milk, or use a dairy-free alternative like coconut milk for a lactose-free version. If allergies to eggs are a concern, consider using a suitable egg replacer or skipping the egg yolk altogether, but do keep in mind it may alter the texture slightly. Always opt for high-quality vanilla bean paste when possible, as it enhances the flavor magnificently.
Ice Cream & Frozen
Vanilla Bean Ice Cream Recipe
Ingredients
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste
Instructions
- In a large heavy saucepan, whisk together 3/4 cup sugar, 2 tablespoons cornstarch, and 1/8 teaspoon salt until well combined.
- Gradually whisk in 2 cups milk and 1 cup heavy whipping cream until smooth.
- Cook over medium heat, stirring constantly, for about 10-12 minutes or until the mixture thickens slightly and coats the back of a spoon; then, remove from heat.
- In a separate bowl, whisk 1 egg yolk until slightly thickened.
- Gradually whisk about 1 cup of the hot cream mixture into the egg yolk to temper it, ensuring it doesn’t scramble.
- Add the egg yolk mixture back into the remaining cream mixture, whisking constantly to combine.
- Whisk in 1 1/2 teaspoons vanilla bean paste until fully incorporated; then let it cool for 1 hour, stirring occasionally to prevent a skin from forming.
- Once cooled, place plastic wrap directly on the surface of the cream mixture and chill in the refrigerator for 8 to 24 hours to develop flavor.
- Pour the chilled mixture into the freezer container of a 1 1/2 quart electric ice cream maker and freeze according to the manufacturer’s instructions.
- You may enjoy the ice cream immediately for a soft-serve texture, or transfer it to a freezer container and freeze until it reaches your desired firmness.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: