Vanilla Bean Ice Cream: A Step by Step Recipe with Dining Editor Donna Covrett - Cincinnati Magazine

Vanilla Bean Ice Cream: A Step by Step Recipe with Dining Editor Donna Covrett

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June 28, 2011

It’s easy! Follow my recipe to make fabulously rich vanilla bean ice cream using Snowville cream and milk. Yield: approx 1/2 gallon. To get started, click on the Snowville cream photo.

Recipe ingredient: Snowville milk and Snowville cream

Recipe ingredients: 2 cups granulated sugar 1 whole fresh vanilla bean

Recipe ingredient: 1 dozen large eggs

Method: Separate yolks from whites (refrigerate whites for another use)

Measure 4 cups milk into a 2 quart pot.

Add 1 cup of the granulated sugar to the milk.

Split the vanilla bean lengthwise with a sharp paring knife; scrape seeds into the milk. Bring these ingredients to a scald.

If you like your ice cream with a strong vanilla flavor, I recommend up to 1/4 tsp. of high quality vanilla bean extract in addition to the whole bean.

Place the yolks and the remaining 1 cup sugar in the bowl of a stand mixer (a hand mixer works well too).

Whip the yolks on highest speed for approx. 5 minutes or until pale yellow and ribbon consistency.

At low speed, temper the eggs by slowly pouring some of the scalded milk into the mixing bowl.

Pour the entire bowl of tempered egg yolks into the pot of hot milk. Stirring constantly over medium heat, cook 5 minutes more.

Remove from heat and transfer to a bowl. Stir in 1 cup of the heavy cream. Refrigerate until cold. For faster chilling, place bowl over larger bowl filled with ice. Stir occasionally until chilled.

I use a Cuisinart ice cream maker which works very well and is reasonably priced (about $50 at Sur La Table), but any style will do for this recipe. Follow manufacturer’s directions.

Pour chilled custard into freezer bowl about 3/4” below the rim. With most ice cream freezers you’ll have enough custard for two batches. Keep the remaining custard wrapped and chilled until ready to use.

Turn on and mix until thickened. For most freezers, this will take 15-20 minutes.

Scrape frozen cream from the freezer drum and place in a container in the freezer for another hour. When ready, it should be able to hold its shape when scooped.

A bowl of homemade vanilla bean ice cream. Serve with fresh berries. Expect applause.

One of my favorite ways to serve this wickedly rich custard is in an Italian espresso cup with biscotti on the side. (I’ll teach you how to make that someday soon).