Mrs. Regueiro's Plate: Vanilla Ice Cream

Tuesday, July 26, 2011

Vanilla Ice Cream

National Ice Cream month is almost over, and I couldn’t let it pass without making a classic ice cream flavor..vanilla ice cream.

There is nothing more delicious than a plain scoop of vanilla ice cream. It doesn’t need any fancy toppings like whipped cream, chocolate or caramel syrup, or maraschino cherries. I love to relish in the velvety texture that a quality vanilla ice cream has and float happily away in my sweet sugary bliss.

This classic favorite of mine has a rich and smooth base, and it’s like enjoying a bowl of silky ice cream love. This is a pretty involved recipe but it’s definitely worth the time. Most store-bought ice creams tend to have large ice crystals and this vanilla ice cream is pure quality – super premium smoothness that you will simply savor.

Vanilla Bean Ice Cream

Vanilla Ice Cream
Adapted from Cooks Illustrated July & August 2011
Printable Recipe
1 tablespoon vanilla bean paste or 1 vanilla bean
1 ¾ cups heavy cream
1 ¼ cups whole milk
½ cup sugar, plus 2 tablespoons
⅓ cup light corn syrup
¼ teaspoon salt
6 large egg yolks


Place an 8x8 square metal baking pan in the freezer. If using vanilla bean, split it lengthwise and scrape out the vanilla seeds. In a medium saucepan, combine vanilla paste or vanilla bean pod & seeds, heavy cream, milk, ¼ cup and 2 tablespoons of sugar, corn syrup and salt. Heat over medium heat with a candy thermometer attached until it reads 175 degrees. Remove from heat.

While the cream mixture heats, in a large bowl whisk the egg yolks and remaining ¼ cup sugar until smooth. Temper the egg yolks with 1 cup of the warmed milk mixture, and place the mixed egg/cream mixture back to the saucepan. Cook over a low heat, until the mixture thickens and registers at 180 degrees. Place the custard into a large bowl and let cool to room temperature. Transfer 1 cup custard into a small freezable container and place in the freezer. Cover the large bowl with plastic wrap. Place large bowl in the refrigerator and let col completely, at least 4 hours and up to 24 hours. (Small custard will freeze solid).

Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Transfer custard mixture into your ice cream maker. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to the frozen baking 8x8 pan and place plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.

Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days if it lasts that long.)

Review: Sweet heavenly bliss. This vanilla ice cream is best eaten within 5 days of making it before any ice crystals will form. Since this ice cream has a custard base (with eggs) they are less prone to the icy factor.

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