Vanilla Ice Cream
Makes: About 1 quart/1 liter
America’s favorite flavor, and when using vanilla beans and this recipe, one of my top favorites as well! The larger proportion than usual of cream to milk, the high amount of egg yolk, and the choice of my favorite vanilla beans make this my ultimate expression of vanilla ice cream.
Ice Cream Base
| sugar | 125 grams | ½ cup plus 2 tablespoons |
| 1 Tahitian vanilla bean (or 2 Madagascar vanilla beans), cut lengthwise (see Scoops) | . | OR 2 teaspoons (10 ml) pure vanilla extract |
| heavy cream or crème fraîche | 464 grams | 2 cups (473 ml), divided |
| 7 (to 11) large egg yolks | 130 grams | ½ cup (118 ml) |
| milk | 160 grams | ⅔ cup (158 ml) |
| glucose or reduced corn syrup | 63 grams | 3 tablespoons (45 ml) |
| fine sea salt | . | a pinch |
| pure vanilla extract | . | 1 teaspoon (5 ml) |
* Have ready a fine-mesh strainer suspended over a medium bowl.
1) In a medium saucepan, place the sugar and vanilla bean. Use your fingers to rub the seeds from the center of the vanilla bean into the sugar. Remove the pod and set it in a 2 cup/473 ml glass measure with a spout. Add 348 grams/1½ cups/355 ml of the cream. Cover and refrigerate.
2) Add the egg yolks, milk, and the remaining cream (116 grams/½ cup/118 ml) to the sugar mixture and, with a silicone spatula, stir them together. Stir in the glucose and salt until well blended.
3) Heat the mixture on medium-low, stirring constantly, until slightly thicker than heavy cream. When a finger is run across the back of the spatula, it will leave a well-defined track. An instant-read thermometer should read 170° to 180°F/77° to 82°C.
4) Immediately pour the mixture into the strainer, scraping up the thickened mixture that has settled on the bottom of the pan. Press it through the strainer and scrape any mixture clinging to the underside into the bowl.
5) Stir the refrigerated cream with the vanilla pod and the vanilla extract into the custard mixture. Cover and refrigerate for a minimum of 8 hours or until no warmer than 43°F/6°C. (Alternatively, cool in an ice water bath.) Set a covered storage container in the freezer.
6) Remove the vanilla bean pod and rinse and dry it for future use. Churn the vanilla custard in a prechilled ice cream maker. Transfer the ice cream to the chilled container. Press a piece of plastic wrap on the surface of the ice cream, cover the container, and allow the ice cream to firm in the freezer for at least 4 hours before serving.
Store
Covered storage container: frozen, 3 days
Scoops
* If using a Tahitian vanilla bean and the seeds are pulpy, you will need to process the seeds with the sugar. If using a Madagascar vanilla bean, use a 3 inch piece. Alternatively, use ½ tablespoon/7.5 ml of pure vanilla extract.
* If using vanilla extract to replace the vanilla bean, whisk it in with the 1 teaspoon/5 ml vanilla after adding the cream in Step 5.
VariationS
Cinnamon Ice Cream
Cinnamon ice cream is an excellent accompaniment to apple or peach pie.
Omit the vanilla bean. Add 9 grams/4 teaspoons of ground cinnamon and use only ½ teaspoon/2.5 ml of pure vanilla extract in Step 5. (I prefer Korintje for its robust flavor; if using a milder cinnamon, add more to taste.) Use an immersion blender or countertop blender to incorporate the cinnamon fully.
Fire-and-Ice Ice Cream
I created this recipe in 1981 for an importer of pink peppercorns. The peppercorns add a sweet burst of heat and lovely color.
Use only half the vanilla bean. Add 2 teaspoons/3 grams of crushed pink peppercorns and only ½ teaspoon/2.5 ml of pure vanilla extract when adding the cream in Step 5.
Candy Cane Peppermint Ice Cream
My friend Susannah Appelbaum adds crushed candy canes to vanilla ice cream every year after Christmas, saying that using the candy canes that decorated the tree keeps her and the children from being sad when the Christmas tree is taken down. This inspired me to create this delicious variation. The crushed candy canes are crunchy but also a little chewy, which provides a satisfying texture. The ice cream is a perfect delight just as it is, but if you are inclined to gild the lily, a touch of ganache topping would be the way to do it. Alternatively, you can add chocolate curls or thickly grated chocolate flakes (see Back Road Wild Mint Chip Ice Cream).
You will need about 156 grams/1 cup of crushed candy canes and 4 teaspoons/20 ml of pure peppermint extract to replace the vanilla bean and all of the vanilla extract. Add the peppermint extract after adding the cream in Step 5. Add the crushed candy canes during churning, after the ice cream has reached soft serve consistency.
To crush the candy canes, place them in a reclosable freezer-weight bag and set them in the freezer for at least 30 minutes. Set the bag on a mat and use a wooden or rubber mallet to crush them into pieces no larger than ¼ inch. (Use a double bag for any pieces that might cut through.)
Bust My Bourbon Balls Ice Cream
You will need 8 Bourbon Balls/160 grams/about 1 cup. When ready to churn the ice cream, cut the bourbon balls in half or quarter them. During churning, when the ice cream has reached the consistency of soft serve and begins to ball up around the dasher, remove the dasher and use a large spoon or spatula to fold in the bourbon balls.
Cherry Vanilla Ice Cream
Brandied cherries are a delicious counterpoint in both color and flavor to the ivory creaminess of vanilla ice cream. The brandy keeps them from freezing rock hard. Increase the sugar in the ice cream base to a total of 133 grams/⅔ cup to balance the slight tartness of the cherries. You will need 1½ cups/242 grams lightly packed Brandied Cherries. When ready to churn the ice cream, cut the cherries in half. During churning, when the ice cream has reached the consistency of soft serve and begins to ball up around the dasher, remove the dasher and use a large spoon or spatula to fold in the cherries.
Grape-Nuts Ice Cream
My friend Nancy Weber, who grew up in New England, sings the praises of this addition to vanilla ice cream. She calls it “brown bread,” because Grape-Nuts cereal is made with caramelized dried crumbs, traditionally from Irish wheat and barley black bread. These crunchy morsels contribute a malty, salty-sweet crunch to the ice cream.
You will need about 116 grams/1 cup of Grape-Nuts cereal. Add the Grape-Nuts during churning, after the ice cream has reached soft serve consistency.