When cooled, whisk in the other cup of cream, milk, and vanilla bean paste. Once all of the sugar is dissolved, remove from heat and let cool to room temperature. Make sure it does not get too hot we are just dissolving the sugar here. Scrape as much of the seeds as you can out of the pod and put them into a small saucepan along with the pod itself.Īdd 1 cup of the heavy cream, sugar, and salt, and heat over medium. Using your paring knife, pry open the sides to reveal the black seeds in the center. Because the tiny vanilla seeds are suspended in syrup, they disperse easily within the ice cream to give you plenty of those black flecks everyone associates with vanilla bean ice cream.įirst, we need to prepare the vanilla bean. I prefer to use vanilla bean paste over pure vanilla extract. Remember that you can reuse the pod to infuse your own batch of vanilla sugar. You’ll want a vanilla pod that is not too dried out, so consider this a chance to buy a new batch! To get tons of vanilla flavor, we use two kinds of vanilla. I have used brown sugar for other ice cream recipes, but I don’t recommend it here. I do not recommend swapping more milk for the cream, as it will make the ice cream have an icier texture rather than smooth. If you prefer, you can use all heavy cream. While it has more milk fat, I recommend going higher rather than lower.įor the milk, I use 2%. If you’re in the UK, you can swap in double cream. Heavy cream is also sometimes labeled as “heavy whipping cream.” It contains at least 36% milk fat, which is how the ice cream achieves the silky, creamy texture. We only need a few ingredients for this recipe.
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