Consider this Vanilla Custard Ice Cream recipe because the golden gateway to an infinitely customizable ice cream journey. Wealthy with egg yolks, cream, and sugar and delicately flavored with vanilla bean, this gives the straightforward but excellent scoop of ice cream.
Vanilla Custard Ice Cream
- 1⅓ cups (320 grams) heavy whipping cream
- 1 cup (240 grams) entire milk
- ⅔ cup (134 grams) granulated sugar, divided
- 1 (7½-inch) vanilla bean, break up lengthwise, seeds scraped and reserved
- ¼ teaspoon kosher salt
- ⅓ cup (80 grams) egg yolks (4 to five giant egg yolks)
- In a medium saucepan, whisk collectively cream, milk, ⅓ cup (67 grams) sugar, vanilla bean and reserved seeds, and salt; prepare dinner over medium warmth, stirring steadily, till steaming. (Don’t boil.) Take away from warmth, cowl, and let stand for 45 minutes.
- Wring out vanilla bean, extracting as a lot liquid as attainable; discard vanilla bean. Warmth cream combination over medium warmth, stirring steadily, till steaming. (Don’t boil.)
- In a medium heatproof bowl, whisk collectively egg yolks and remaining ⅓ cup (67 grams) sugar. Regularly add half of heat cream combination to egg yolk combination, whisking always. Add egg yolk combination to remaining cream combination in pan, whisking always. Cook dinner over medium warmth, whisking always, till an instant-read thermometer registers 178°F (81°C) to 180°F (82°C). (Combination will flippantly coat the again of a steel spoon and maintain a path when a finger is run by way of.) Take away from warmth; pour by way of a fine-mesh sieve right into a medium heatproof steel bowl set over an ice water bathtub. Whisk till cream combination is room temperature (70°F/21°C); cowl and refrigerate in a single day. (See Notes.)
- Place combination in bowl in an ice water bathtub till an instant-read thermometer registers 35°F (1.6°C) to 37°F (2.7°C). Whisk chilled ice cream base, and pour into ice cream maker. Churn in keeping with producer’s directions till thickened to the consistency of soppy serve. (See Notes). Spoon into a relaxing, hermetic, freezer-safe container, and canopy with a chunk of plastic wrap, urgent wrap instantly onto floor of ice cream; freeze till strong, about 4 hours or in a single day.
Churning instances could differ relying on the mannequin of ice cream maker. When freshly churning, the bottom could not look fully easy, however it’s going to have a really silky, velvety texture and can freeze fantastically.
PRO TIP: From the components of your ice cream maker to your storage container, it’s essential to maintain your instruments correctly chilled when making and packing your ice cream.
Just a few classics and quite a few twists on the Vanilla Custard Ice Cream method
STRAWBERRY: Skip vanilla bean within the ice cream base. Improve kosher salt to ½ teaspoon (1.5 grams); make base as directed. Trim and chop 12 ounces (340 grams) recent strawberries (about 2¼ cups). In a medium saucepan, mix chopped strawberries and 6 tablespoons (72 grams) granulated sugar. Let stand for half-hour. Convey to a boil over medium warmth; prepare dinner, stirring steadily and gently mashing berries, till combination is deep crimson and the thickness of honey, 15 to twenty minutes. Switch to a clear bowl, and refrigerate till fully cool earlier than whisking into chilled ice cream base. Churn as directed.
CHOCOLATE: Skip vanilla bean within the ice cream base; add ¼ cup (21 grams) sifted Dutch course of cocoa powder to cream combination and improve kosher salt to ½ teaspoon (1.5 grams) earlier than warming in step 1. Cook dinner as directed. Whisk 2 ounces (57 grams) melted 60% cacao bittersweet chocolate (about ⅓ cup) into heat cream combination. Whisk in ¾ teaspoon (3 grams) vanilla extract. Pressure right into a medium heatproof steel bowl. Chill and churn as directed.
COOKIES & CREAM: Make Vanilla Custard Ice Cream as directed. Add ¾ cup (75 grams) to 1 cup (100 grams) roughly crushed cream-filled chocolate sandwich cookies throughout last 2 minutes of churning.
MINT CHOCOLATE CHIP: Skip vanilla bean within the ice cream base; prepare dinner and funky as directed. When base is totally chilled, whisk in ½ teaspoon (2 grams) peppermint extract and ¼ to ½ teaspoon (1 to 2 grams) vanilla extract. Whisk in inexperienced gel meals coloring (we used Wilton Kelly Inexperienced Icing Colour) till desired shade is reached. Within the high of a double boiler, mix 2 ounces (57 grams) finely chopped 60% cacao bittersweet chocolate (about ⅓ cup) and a pair of teaspoons (10 grams) refined coconut oil; prepare dinner over simmering water, stirring sometimes, till chocolate is melted and combination is easy. Unfold chocolate combination to 1/16-to ⅛-inch thickness on a small parchment paper-lined baking sheet; freeze till agency, about quarter-hour. Utilizing parchment, crush chocolate into items of desired dimension; add to ice cream throughout last 2 minutes of churning.
LEMON WITH SPECULAAS COOKIE RIPPLE: Skip vanilla bean within the ice cream base, and add 3 tablespoons (13 grams) packed lemon zest as an alternative. Warmth as directed; cowl and let stand for quarter-hour or till desired taste is reached. Pressure cream combination; make and funky ice cream base as directed. When base is absolutely chilled, add as much as 3 tablespoons (45 grams) recent lemon juice for a tarter ice cream, if desired. This lemon ice cream is nice paired with 1 cup (80 grams) crushed speculaas cookies, added throughout last 2 minutes of churning.
RUM RAISIN: In a small jar or hermetic container, mix ⅔ cup (110 grams) assorted raisins and ½ cup (120 grams) darkish rum. Let stand at room temperature for twenty-four to 48 hours, shaking container midway by way of so raisins are evenly soaked. Drain totally, reserving rum. As soon as base is totally chilled, add as much as 3 tablespoons (45 grams) rum to style. (Alcohol lowers the freezing level of a liquid, so including greater than the advisable quantity can impression how your ice cream units up). Churn as directed, including drained raisins throughout last 2 minutes of churning.