Simple ingredients combine to make what might be the best vanilla bean ice cream you've ever tasted. Add your favorite toppings and enjoy this dessert soon.
3/4 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste*
How to Make It
Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.)
*Vanilla extract may be substituted.
Try these twists!
Chocolate-Raspberry Ice Cream: Before transferring ice cream to a container for further freezing, stir in 4 oz. finely chopped semisweet chocolate, and gently fold in 1/4 cup melted seedless raspberry preserves.
Coconut Cream Pie Ice Cream: Reduce milk to 1 cup. Stir 1 cup coconut milk into sugar mixture with milk. Before transferring ice cream to a container for further freezing, stir in 3/4 cup toasted, sweetened flaked coconut.
THANK-YOU CYRADIA!!! I followed your "tweak", using just 1 T. cornstarch + adding another yolk. However, I had exactly 2 C. of half & half on hand along with 1 C. of heavy cream, so I used that combo. WHOA.......the best vanilla ice cream I've ever had........wonder why ;) Super creamy consistency, & the vanilla flavor [did have paste on hand] was outstanding! Maybe going forward I will try the milk/cream combo as directed........but can't say my hubby will want me to change this combo.....and Vanilla is his ♥.
I've been searching a long long time for a great tasting Vanilla Bean Ice Cream and the one is it. Not only the taste but also the texture is between that rich creamy and palate friendly bit of cleansing feel. Sometimes an Ice Cream can be too rich which causes it to be too heavy. The mixture of regular milk and heavy cream works well. The best part of all is the ease and basic ingredients called for in the recipe, Vanilla paste is a better choice for flavor, it adds so much.
This is my "go to" recipe for a delicious vanilla ice cream base. A few notes...I think the cornstarch makes it taste grainy, so I only use 1 tbsp. I also rebalance the milk and heavy cream to just use all half and half since I usually have H&H in the fridge. To give myself a little more fat in the mixture I usually toss in an extra egg yolk to compensate for the H&H substitution (which is lower fat content then the original recipe). Since there are no little kids in the house, I like to use a liquor splash in my ice cream mixes so that it stays a good scooping texture when re-freezing it. For this, a little bailey's irish cream is delicious! I did that and crumbled brownies into the mix..."brownies & bailey's" is now one of my favorite ice cream recipes!
I have made three (3) batches of this ice cream and it is wonderful!! I also made "Fabulous Fudge Sauce" to top it off (from Southern Living Christmas Cookbook). This combo is hard to beat. Absolutely, this is a keeper.
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