Homemade vanilla ice cream recipe
1 cup whole milk
¾ cup caster (superfine) sugar
1 vanilla bean
Pinch of salt
2 cups cream
6 egg yolks
1 tsp pure vanilla extract
The recipe is easy but there are a lot of steps. Be sure to read the entire recipe and get organized before you start. The first thing I will tell you is, do not substitute any of the ingredients, especially the caster sugar. Caster sugar is very a very fine sugar and it does make a different. Use the highest fat heavy cream you can find.
Place the whole milk, sugar and salt in a small saucepan. Split the vanilla bean and scrape out the seed and add them to the milk. I reuse the vanilla bean pod by placing it into my bottle of pure vanilla extract or us it to make vanilla sugar.
Place the saucepan over high heat and bring the mil mixture to just under a boil. Remove from heat, cover the pot, set aside to infuse for an hour.
In a separate, medium size heat proof bowl, whisk the egg yolks lightly. Slowly pout the infused milk into the yolks whisking the entire time until combined.
Place this bowl over a pot of simmering water, cook while constantly stirring until the mixture reaches 180 degrees F (80°C) or until the mixture coats the back of a spoon. Remove from heat and pour through the strainer into the heavy cream.
Stir the custard over the ice bath until it’s cooled and then add the pure vanilla extract. Then remove bowl from the ice bath, cover with plastic wrap and place into your fridge until cold, preferably overnight.
I hope you will give this recipe a try, it’s the ultimate homemade vanilla ice cream! so good!! I guess you could add your favorite topping, chocolate, brownie, broken candy bars, etc. or mix it into the ice cream but this recipe is so good without toppings!