This ice cream is one of the best we’ve ever made. Super creamy and smooth thanks to perfect ice cream and authentic vanilla flavor thanks to our grade A Madagascar vanilla beans. What’s not to love!
Ingredients
- 1 Vanilla Bean
- 170ml (2/3 Cup) Whole Milk
- 170ml (2/3 Cup) Heavy Cream
- 1.45g (¼ tsp) Perfect Ice Cream
- 70g (¼ Cup + 2 Tbsp) Sugar
- 1g (¼ tsp) Salt
- 70g (about 4 EA) Egg Yolks
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- Or:
- 32g (6 tbsp) Egg Yolk Powder
- 40g (2 tbsp + 3 tsp) Water
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Equipment
- Medium Heavy Bottom Pan
- Ice Cream/Gelato Machine
- Food Processor or Blender
- 250 Micron Superbag
Timing
Active Time: 15 Minutes
Total Time: 3 Hours
Yield
16oz
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Prepare Ingredients
With a sharp paring knife, cut the vanilla bean in half and scrape out the seeds.
In a heavy bottom pan, combine the milk, cream, vanilla seeds and pods and bring to a simmer. Leave to steep for 5 minutes.
Meanwhile in a mixing bowl combine and whisk together the Perfect Ice Cream, sugar, salt and egg yolks.
If using powdered egg yolks: dry mix the egg yolk powder into the sugar and then add the water to reconstitute. Whisk until combined.
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Combine and Simmer
Once the cream mix has simmered, introduce ⅓ of the heated cream into the egg mixture and whisk together. This will introduce heat into eggs so they don’t get scrambled when returning to the cream.
Return this mixture to the pan of simmering cream and on a low heat cook for 2-3 minutes or until the mixture coats the back of a spoon. This is called nappe.
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Cool and Churn Ice Cream
Once Nappe is achieved, remove from the heat and cool over an ice bath.
If you own a paco jet, pour this entire mix with the vanilla pods into a beaker, cool and freeze. If not, blend in a food processor with pods and strain through a 250 micron superbag. The pods have an incredible amount of flavor, therefore we suggest not removing them from the mix, but to allow the food processor or paco jet to help increase the vanilla flavor.
Once cooled, follow the manufacturer’s instructions for your ice cream machine or paco jet.
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