Vanilla Ice Cream with Vanilla Bean
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Ice Cream
- 250ml / 8.5 fl. oz. full fat milk
- A pinch of salt
- 130 gr. / 4.5 oz. sugar
- 1 vanilla bean, split lengthwise
- 500 ml / 17 fl. oz. heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
- 2 tbsp white rum
- In a pot heat the milk, salt, and sugar until sugar is dissolved.
- Scrape the seeds from the vanilla bean and throw them into the milk.
- Then add the bean also to the milk.
- Remove from fire, and let it stand for half an hour for the vanilla to release its aromas.
- In a bowl, stir together the egg yolks.
- Remove the vanilla bean and bring the milk again on the stove and warm it.
- Temper the egg yolks by adding a few spoons of milk to the yolks while whisking to bring both batters at the same temperature.
- Pour the warmed yolks back into the milk in the pot.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula.
- When the custard thickens enough to coat the spatula remove from fire.
- In a separate bowl pour the heavy cream straight from the fridge.
- Use a strainer and strain the custard into the heavy cream.
- Add the rum and the vanilla extract, cover it and put it in the fridge for at least three hours or overnight even better.
- When the custard is completely cooled, pour it in your ice cream maker and follow the manufacturer’s instructions.
- Freeze for a few hours and there you have your ice cream ready to be consumed.
Recipe adapted with changes from David Lebovitz
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/vanilla-ice-cream-with-vanilla-bean/
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