We'll show you how to make vanilla custard ice cream that is so good, you'll fall in love after the first scoop!
Instructions
1
Infuse the cream
2
To start, place a heavy saucepan over medium heat and stir in the heavy whipping cream, milk, sugar and salt. Then, using a sharp paring knife, cut the vanilla bean in half lengthwise and gently scrape all of the seeds out of the bean. Add the seeds and empty pod into the cream mixture. Stir to dissolve the sugar and cook the cream until bubbles start to form along the side of the saucepan. Test Kitchen Tip: When purchasing vanilla beans, look for pods that are shiny and pliable. Stiff beans are dried out and won’t have as much vanilla flavor.
3
After the vanilla and cream mixture starts to bubble, separate six egg yolks into a small bowl and whisk to break them up. Then, whisking constantly, pour about half a cup of the vanilla and heavy cream mixture into the yolks to temper them. When the yolks are warmed, slowly whisk them into the saucepan and reduce the burner to low. Continue to stir the mixture until it has thickened enough to coat the back of a metal spoon and reaches 180°F with a food thermometer. This temperature is important because it means the eggs have cooked enough to be food-safe. While stirring, keep an eye out to make sure the custard doesn’t reach a boil. Test Kitchen Tip: Adding some of the hot milk mixture to the eggs tempers them. That means the egg yolks are slowly raised in temperature to prevent them from curdling when they’re added to the rest of the pot.
4
Once the custard is up to temperature and thickened, transfer it quickly to a large bowl. Place the bowl in a 13x9-inch pan that’s filled with ice. Let the custard cool in the ice bath for about two minutes, giving it a gentle stir every so often. When the custard has cooled, remove the vanilla bean and cover the bowl with wax paper, pushing it down into the bowl so it touches the surface of the custard. Place your covered bowl in the fridge for a few hours, or overnight, to cool completely. Test Kitchen Tip: This two-step cooling process is important for the ice cream’s texture and flavor. The initial ice bath stops the cooking process so the eggs don’t curdle and the custard doesn’t separate. The fridge cooling gives the vanilla time to imbue the custard with a powerful flavor. Plus, the heavy cream and milk are able to better emulsify for a rich, creamy texture.
5
After the custard has rested in the fridge, fill your ice cream maker according to the machine's instructions. If there's any remaining vanilla custard ice cream base left, you can keep it in the fridge to churn in the second batch. Test Kitchen Tip: If you don’t have an ice cream machine, no worries! Simply pour the prepared custard in a freezer-safe 13x9, cover and pop it in the fridge for 30 minutes. Then, pull the ice cream out of the freezer and whip it with a hand mixer until smooth. Repeat this freezing and beating process until the ice cream reaches your desired texture.
6
You can serve your vanilla custard ice cream right when it’s done churning. The texture will be soft; similar to soft-serve ice cream. If you prefer it to be firmer, transfer your ice cream to a freezer container and let it freeze for at least four hours, or overnight. After freezing, your ice cream will have firmed up and be perfectly scoopable.
7
Serve your ice cream in a dish or on a fresh waffle cone (which you can make with a waffle cone maker). Top with hot fudge, sprinkles and a maraschino cherry, if desired.
