Receta Vanilla Bean Ice Cream
I always viewed vanilla ice cream as boring and standard. A flavor which needed chocolate sauce or some sort of topping. I realized though, that I’m very picky about which vanilla ice cream I’ll eat. I also have to have vanilla ice cream when I eat brownies or pies and it’s great with cookies and cake too! I’ve been wanting to make vanilla ice cream for a while, but was worried because there are so many recipes with so many time consuming steps. I found this recipe and thought I’d give it a try. The flavor is great and it was nice and creamy. When you take a bite you realize just how good a good vanilla ice cream is. It is worthy of eating it on its own. You keep eating it and contemplate putting chocolate sauce on it, but before you know it is gone!
I made this Vanilla Bean Ice Cream using the 3 cups of heavy cream. It was very creamy, but I think next time I’ll try making it with some of the whole milk to lighten it up a bit.
Vanilla Bean Ice Cream
Ingredients
- 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
- ¾ cup sugar
- pinch of salt
- 1 vanilla bean, split in half lengthwise
- ¾ tsp. vanilla extract
Pour 1 cup of cream into a medium saucepan and add sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining 2 cups cream and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. Remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz, 2007