Thursday, March 12, 2015

Homemade Vanilla Ice Cream

We love vanilla ice cream. We eat it with pie, blend it with smoothies, or eat it as is. I like this homemade version because I can reduce the amount of sugar, use real vanilla bean, and organic produce. How to make Homemade Vanilla Ice Cream

I found it cheaper to buy vanilla bean at Costco than anywhere else.


The Cooking Process:


A few hours later we got to enjoy this delicious homemade ice cream with all natural ingredients:

Vanilla Ice Cream

Cook time: 
Printable Recipe
Ingredients:
1 cup (250 ml) whole milk
A pinch of salt
100 grams sugar
1 vanilla bean, split lengthwise
1 pint (473 ml) heavy cream - Don't use the ultra pasteurized one. I bought mine at Trader Joe's
4 large egg yolks
1 teaspoon pure vanilla extract

Direction:
  1. Heat the milk, salt, cream and sugar in a medium saucepan. Scrape the seeds from the vanilla bean into the mixture with a knife, then add the pod to the milk. When sugar is completely dissolve, cover the pan, remove from heat, and let it be for one hour.
  2. In a separate bowl, stir together the egg yolks. Rewarm the milk mixture then gradually pour some of it into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
  3. Cook over low heat, stirring constantly and scraping the bottom with a wooden spatula, until it reach 80 degree Celsius.
  4. Set a strainer on the top of a container. Strain the custard into the container.  Stir in the vanilla extract then let it cool until it reaches room temperature. 
  5. Refrigerate overnight, remove the vanilla bean, and process the custard in your ice cream maker for 25 minutes or according to the manufacturer's instruction.

Enjoy!


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