Vanilla ice cream recipe: homemade ice cream recipes


Chef’s Notes

In this vanilla ice cream recipe, the exquisite flavor of the cream is lifted and exalted by the natural and subtle notes of vanilla, honey, jasmine, leather and smoke.

With an endless number of ice cream flavors to make, you might think vanilla wouldn’t be at the top of our perfect list. But our Ugandan Vanilla Ice Cream is no ordinary vanilla ice cream. We use an amazing Ugandan Vanilla Bean, but you can use any kind you like the most. My technique is not just a “plain old vanilla”, but a richly scented, voluptuous, velvety and unforgettable vanilla.

Don’t hesitate to serve it with grilled peaches and a raspberry coulis for the most beautiful melba peach imaginable. Of course, vanilla is a cherry pie staple, and who doesn’t have a soft spot for vanilla ice cream with hot fudge, extra whipped cream, and Spanish peanuts (or my favorite, almonds. fumes)? Basically, this delicious recipe pairs well with any sweet treat!

Preperation

1.

Combine about 2 tablespoons of milk with the cornstarch in a small bowl to make a smooth paste. Whisk cream cheese and salt in medium bowl until smooth. Fill a large bowl with ice and water.

2.

Combine remaining milk, cream, sugar, corn syrup and vanilla seeds and pod in a 4 quart saucepan, bring to a boil over medium-high heat and boil for 4 minutes. Remove from the heat and gradually incorporate the cornstarch puree. Bring mixture to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from fire.

3.

Gradually stir hot milk mixture into cream cheese until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if needed, until cold, about 30 minutes.

4.

Remove the vanilla pod from the cream base. Pour the base into the frozen container and swirl until thick and creamy. Wrap the ice cream in a storage container, press a sheet of parchment directly against the surface and close it with a tight-fitting lid. Freeze in the coldest part of your freezer until stiff, at least 4 hours.

5.

When you’re ready to serve, remove the container from the freezer about 5-10 minutes before preparing it so you can easily shape it into round balls.

From Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright © 2011.


Comments are closed.