Vanilla Bean Ice Cream

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A few days ago I made these sea salt caramel brownies and then decided they’d go perfectly with a nice scoop of vanilla bean ice cream. I used a simple recipe egg-custard recipe and some of my own vanilla extract to create this easy dessert. 

What you’ll need: 

  • 1 cup heavy cream
  • 1 cup half-and-half
  • 1 cup milk 
  • 2/3 cup granulated sugar
  • 2 vanilla beans, split lengthwise and scraped, 
  • 2 tablespoons of vanilla extract 
  • 6 large egg yolks

What to do: 

Combine cream, half-and-half, vanilla extract, vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat. Once it begins to boil, remove from heat, cover and allow it to steep for about 15 minutes. 

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Meanwhile, whisk egg yolks and sugar in a second large bowl until smooth and fluffy. It should have a light yellow color.  

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Add cream mixture from heat and slowly pour about 1 cup into the egg yolk mixture, whisking constantly until smooth. Add the rest of the cream slowly, while continuing to whisk (on low) the mixture. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. Make sure to not over-cook. 

Remove custard from heat and strain through a fine-mesh strainer into a bowl, scraping as much vanilla bean through the strainer as possible. Allow the mixture to cool to room temperature, about 10 to 15 minutes. Then cover and place in the refrigerator to chill completely, at least 3 hours. Your mixture should be completely chilled before you add it to your ice cream maker. Once chilled, use your ice cream maker according to the manufacturer’s instructions then freeze overnight and serve.

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This light and creamy ice cream is the perfect addition to a warm brownie, can be served with one of these delectable chocolate chip cookies or scooped on top of this bourbon peach cobbler. 

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Refreshing Peach Ice Cream

I received the Kitchen Aid Ice Cream Maker as a gift last Christmas. Though I was insanely excited about it – in fact I think I teared when I opened the gift box – I didn’t use it until just a few weeks ago. I decided to make Peach Ice Cream since peaches are one of my favorite fruits. The original plan was to make Ginger Peach Ice cream sandwiches but this was all devoured before I ever got a chance to make the ginger cookies, so that project will have to wait. I used a modified version of this recipe and substituted Grand Marnier for Peach Brandy, mainly because I couldn’t find Peach brandy at the liquor store and also because I have a strangely large bottle of Grand Marnier at home from last year’s peach cobbler. If you have an ice cream maker at home, I’d definitely recommend giving this a try. The result is a very creamy texture with a fresh and flavorful taste.  It’s also really helpful to know exactly what went into your ice cream. You’re able to control the amount of sugar, fruit and type of milk/cream that you add and can choose to use organic produce if you prefer it. Overall you can customize this to your own taste and really create the best ice cream for yourself.

Peaches swimming in Grand Marnier and sugar.

Ice Cream in the making

Adding Fresh Peaches

Ready for the freezer

Final Product