Vanilla Bean Ice Cream Base Recipes

HOMEMADE VANILLA ICE CREAM RECIPE

Steps:

• In a medium saucepan, combine the heavy whipping cream, half and half and sugar.
• Cut the vanilla bean in half, scrape out caviar (the greasy flecks inside) and add both pod and caviar to saucepan. Bring to a low simmer, but do not boil.
• Remove from heat, stir in salt if desired, and allow to cool fully before transferring to an airtight container and placing in the refrigerator to cool for a minimum of 4 hours, but up to 48 hours.
• Prepare your ice cream maker as directed and add mixture. Prepare according to machine directions.
• Transfer to an airtight container and freeze to finish.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

VANILLA ICE CREAM BASE

Steps:

• Place the milk, heavy cream, and vanilla bean in a small saucepan and gently bring to a boil. Remove from the heat and let infuse for 30 minutes.
• Remove the vanilla bean, scrape out the seeds, and add them back into the milk and cream mixture, discarding the pod.
• Whisk together the egg yolks and sugar in a large bowl and gradually pour in the milk mixture, whisking as you pour.
• Return the mixture to a clean saucepan and heat gently, stirring all the time, until it thickens enough to coat the back of a wooden spoon.
• Pour into a clean bowl and cover the surface with plastic wrap (so a skin doesn't form). Let cool completely.
• Pour into an ice cream machine and churn according to the manufacturer¿s directions. Alternatively, if you don't have a machine, place in a covered container in the freezer and beat the mixture every 30 minutes to get rid of any graininess which would otherwise spoil the finished texture. Keep freezing and beating until it becomes a smooth ice cream consistency. Then store in the freezer and use as described in the recipes.