Classic vanilla ice cream

Ingredients

• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 3/4 cup (150 g) granulated sugar
• 1 tablespoon pure vanilla extract (or seeds from 1 vanilla bean)
• 1/4 teaspoon salt
• 4 large egg yolks

Instructions

1. Prepare the Ice Cream Base:
   • In a medium saucepan, combine the heavy cream, milk, and half of the sugar. Heat over medium heat until it begins to steam, but do not let it boil.
2. Mix the Egg Yolks:
   • In a medium bowl, whisk together the egg yolks, the remaining sugar, and salt until the mixture is pale and slightly thickened.
3. Temper the Eggs:
   • Gradually pour about 1/2 cup of the hot cream mixture into the yolks while whisking constantly. This tempers the eggs, preventing them from curdling. Slowly whisk the tempered egg mixture back into the saucepan.
4. Cook the Custard:
   • Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (170°F to 175°F or 75°C to 80°C on a kitchen thermometer). Do not let it boil.
5. Add Vanilla and Chill:
   • Remove the saucepan from heat and stir in the vanilla extract or seeds. Strain the custard through a fine mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, at least 4 hours or overnight.
6. Churn the Ice Cream:
   • Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
7. Freeze to Set:
   • Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 2 hours to firm up.

Tips for the Best Vanilla Ice Cream

1. Use Quality Ingredients:
   • Since vanilla is the star, opt for high-quality vanilla extract or paste, or even a real vanilla bean for the best flavor.
2. Chill Thoroughly:
   • Ensure your custard is well-chilled before churning. A cold mixture will churn faster and create a smoother texture.
3. Pre-Freeze the Ice Cream Maker Bowl:
   • If your ice cream maker requires a frozen bowl, make sure it’s frozen solid for at least 12-24 hours.
4. Avoid Ice Crystals:
   • Cover the surface of the ice cream with parchment paper or plastic wrap before sealing the container to minimize air exposure.

Flavor Variations

1. Vanilla Bean Caramel Swirl:
   • Swirl in homemade caramel sauce before freezing for a luxurious touch.
2. Vanilla Bean Chocolate Chip:
   • Fold in mini chocolate chips or chopped chocolate during the last few minutes of churning.
3. Berry Bliss:
   • Add a swirl of your favorite fruit compote, such as strawberry, raspberry, or blueberry.
4. Nutty Vanilla:
   • Fold in toasted almonds, pecans, or pistachios for added crunch.
5. Boozy Kick:
   • Add 1-2 tablespoons of bourbon, rum, or amaretto for a subtle adult twist. Alcohol also helps keep the ice cream softer.

Serving Ideas

1. Classic Sundae:
   • Top with hot fudge, whipped cream, crushed nuts, and a cherry.
2. Ice Cream Sandwich:
   • Sandwich scoops between homemade cookies for a fun treat.
3. Affogato:
   • Pour a shot of hot espresso over a scoop of vanilla ice cream for a simple, elegant dessert.
4. Milkshake:
   • Blend a few scoops with milk and your favorite add-ins like caramel, Oreos, or peanut butter.
5. Ice Cream Cake:
   • Layer with cake or cookie crumbles in a springform pan and freeze for a special occasion.

Storage Tips

• Store in an airtight container to prevent freezer burn.
• For the best flavor and texture, consume within 1-2 weeks.

The post Classic vanilla ice cream appeared first on Dieter24.