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True Vanilla Ice Cream

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Vanilla ice cream is a great starter to your favorite flavor upgrades. This recipe includes some tasty variations, Cherry-Bourbon, Chocolate Malt, Coffee Stracciatella or Pistachio. What's your pleasure?

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Rate this recipe 4.5/5 (21 Votes)

Ingredients

  • 1 cup whole milk
  • 1/4 cup sugar
  • Pinch kosher salt
  • 1/2 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 1/2 cups heavy cream

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Combine cream, milk, sugar, and salt in a medium saucepan. Scrape in seeds from vanilla bean; add pod or add vanilla extract. Bring mixture just to a simmer, stirring to dissolve sugar. Remove from heat. If using vanilla bean, cover; let sit 30 minutes.

Whisk egg yolks and sugar in a medium bowl until pale, about 2 minutes. Gradually whisk in 1/2 cup warm cream mixture. Whisk yolk mixture into remaining cream mixture. Cook mixture over medium heat, stirring constantly, until thick enough to coat a wooden spoon, 2 to 3 minutes.

Strain custard into a medium bowl set over a bowl of ice water; let cool, stirring occasionally. Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours and up to 1 week.

Cherry-Bourbon Ice Cream:

Cook 1 1/2 cups halved pitted cherries, 2 tablespoons sugar, and 1 tablespoon water in a small saucepan over medium heat, stirring occasionally, until syrupy, 8–10 minutes. Remove from heat and stir in 1 tablespoon bourbon; let cool. Process custard and fold in cherry mixture just before transferring to freezer.

Chocolate-Malt Ice Cream
MAKES ABOUT 4 CUPS

Strain hot custard over 6 ounces chopped bittersweet chocolate in a medium bowl; let stand 5 minutes, then whisk to combine. Let cool over a bowl of ice water. Process custard, adding in 1 cup chopped malted milk balls at the end.

Coffee Stracciatella:

Mix 2 teaspoons instant espresso powder into strained, hot custard until dissolved; cool over ice bath. Once custard is frozen to desired consistency in ice cream maker, gradually pour in 3 ounces melted bittersweet chocolate; process until ice cream is flecked with chocolate, 2 minutes longer.

Pistachio:

Once custard is frozen to desired consistency in ice cream maker, add 1 cup chopped unsalted raw pistachios; process just until combined.

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