Indulge in the creamy, rich flavors of homemade vanilla bean ice cream, all without needing an ice cream maker! This recipe guides you through creating a classic dessert with a custard base, subtly flavored with real vanilla bean. Whisking the mixture over an ice and rock salt bath thickens it to achieve that perfect scoopable texture in a short amount of time.
Ingredients
🍚 1 cup sugar
🥛 1 cup whole milk
🌱 1 vanilla bean, scraped for its seeds
🍳 3 egg yolks
🧴 2 cups heavy cream
🧂 Morton Ice Cream Salt, generous amount for the ice bath
❄️ Enough ice to fill a large bowl for two ice baths
Instructions
1- Prepare the Base:
- Combine sugar and whole milk in a stainless steel saucepan equipped with volume markings.
- Heat the mixture on a portable induction cooktop, whisking with a red-handled whisk until warm. Do not boil.
2- Flavor with Vanilla:
- Slice the vanilla bean lengthwise and scrape out the seeds using a chef’s knife.
- Incorporate the vanilla seeds into the warm milk mixture, whisking thoroughly.
3- Temper and Cook:
- In a white ceramic ramekin, place the egg yolks.
- Gradually add spoonfuls of warm milk to the yolks, whisking vigorously to temper.
- Combine the tempered yolk mixture back into the saucepan.
- Continue heating and whisking until the mixture thickens slightly to a custard consistency.
4- Strain and Cool:
- Remove the saucepan from heat and strain the mixture through a fine mesh strainer with a red rim, into a stainless steel mixing bowl.
- Set this bowl over an ice bath made in a larger pot or bowl filled with ice and water to cool completely.
5- Add Cream and Thicken:
- Mix in the heavy cream using a spatula.
- Prepare another large stainless steel bowl with ice and add Morton Ice Cream Salt generously.
- Set the mixing bowl on this salted ice bath and whisk vigorously until the mixture thickens to a soft, scoopable texture.
6- Freeze and Serve:
- Transfer to the freezer for about 20 minutes to firm up.
- Prior to serving, scoop the ice cream into waffle cones using a metal ice cream scoop with a black handle.
Prep Time: Approximately 10-15 minutes
Cook Time: Approximately 20 minutes
Total Time: Approximately 30-35 minutes
Servings: Unspecified
Calories per Serving: Unspecified
Proteins per Serving: Unspecified
Fats per Serving: Unspecified
Carbohydrates per Serving: Unspecified
Equipment:
- Wooden cutting board
- Stainless steel saucepan with volume markings
- Portable induction cooktop/burner
- Red-handled whisk
- Chef's knife
- White ceramic ramekin
- Metal spoon
- Fine mesh strainer with red rim
- Stainless steel mixing bowls
- Large pot or bowl for ice bath
- Metal ice cream scoop with a black handle
Cooking Tips
- Do not boil the milk and sugar mixture to avoid curdling.
- Tempering the egg yolks correctly ensures a smooth custard base.
- The ice and rock salt bath is key to thickening the mixture quickly.
#vanilla #icecream #homemade #dessert #nocookmachine #yummy #summerdessert
BigEats: https://www.youtube.com/@BigEatsWorld
#bigeatsworld
