Ina Enohara
Ina Enohara
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Vanilla Ice Cream
Classic Creamy Vanilla Bean Ice Cream
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
5 large egg yolks
Pinch of salt
Directions:
In a medium saucepan, combine the heavy cream and whole milk. Scrape the seeds from the vanilla bean into the milk mixture and add the pod as well. (If using extract, don’t add it yet.)
Heat over medium heat until the mixture is hot and steaming but not boiling. Remove from heat and let it steep for 15 minutes.
In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick.
Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking to temper the eggs.
Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream.
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil.
Remove from heat, strain through a fine-mesh sieve into a clean bowl, and discard the vanilla pod. If using vanilla extract, stir it in now.
Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the chilled base in an ice cream maker according to the manufacturer’s instructions.
Transfer to an airtight container and freeze for at least 4 hours before serving.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes (includes chilling and freezing)
Kcal: 290 kcal | Servings: 6 servings
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Pure, creamy, and classic —this Vanilla Bean Ice Cream is the real deal. Homemade never tasted this smooth!Vanilla Ice Cream Classic Creamy Vanilla Bean Ice Cream Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract) 5 large egg yolks Pinch of salt Directions: In a medium saucepan, combine the heavy cream and whole milk. Scrape the seeds from the vanilla bean into the milk mixture and add the pod as well. (If using extract, don’t add it yet.) Heat over medium heat until the mixture is hot and steaming but not boiling. Remove from heat and let it steep for 15 minutes. In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and thick. Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking to temper the eggs. Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon (170–175°F / 77–80°C). Do not let it boil. Remove from heat, strain through a fine-mesh sieve into a clean bowl, and discard the vanilla pod. If using vanilla extract, stir it in now. Cool to room temperature, then cover and refrigerate for at least 4 hours or overnight. Churn the chilled base in an ice cream maker according to the manufacturer’s instructions. Transfer to an airtight container and freeze for at least 4 hours before serving. Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 6 hours 30 minutes (includes chilling and freezing) Kcal: 290 kcal | Servings: 6 servings #vanillaicecream #classicdessert #homemadeicecream #vanillabean #custardicecream #frozentreats #icecreamlover #summerdesserts #vanillarecipe #homemadedesserts #dessertideas #icecreamrecipe #creamyicecream #richflavor #easyicecream #frozencustard #vanillaflavored #sweettooth #scoopofjoy #icecreamlove Pure, creamy, and classic —this Vanilla Bean Ice Cream is the real deal. Homemade never tasted this smooth!
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