Tuesday, January 3, 2012

Vanilla Bean Ice-Cream

Vanilla bean ice-cream is something that I wanted to make ever since I bought the beans online at Amazon.com. I found Alton Brown’s recipe which has great reviews, so decided to try it out. It is so creamy, smooth, rich and fragrant. Probably, one of the best vanilla ice-creams I’ve had (that coming from a person that doesn’t like vanilla ice-cream). It would be a good base to start for any flavored ice-creams, although I have yet to try other flavors. It needs to be made ahead of time but it is pretty easy recipe.


Vanilla Bean Ice-Cream


Serves: 8
Preparation Time: 15 to 20 minutes
Inactive Time: 10 hours

Ingredients:
2 cups half-and-half
1 cup heaving whipping cream
1 vanilla bean
1/2 cup sugar
Pinch of salt

Directions:
  1. With a sharp knife, split the vanilla bean in half lengthwise. Scrape the seeds out of the pod, using the backside of the knife.
  2. In a heavy bottom pot, combine, half-and-half, whipping cream, vanilla bean (both the pod and the seeds), and place it over medium high heat. Bring the mixture just barely to a simmer but do not let it boil.
  3. Remove from heat and add sugar, pinch of salt and stir to combine. Taste at this point and adjust sweetness level to your desire taste.
  4. Let the mixture cool completely, transfer to a lidded container and refrigerate overnight.
  5. The next day, make ice-cream by following the ice-cream maker unit’s instructions. My ice-cream machine took about 25 to 30 minutes.
  6. Once the volume has increased by 1/2 to 3/4 time and it has reached a soft serving consistency, transfer it back into the lidded container and freeze for at least 1 hour before serving.
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