VANILLA ICE CREAM
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Ice Cream, Dessert
Serves: 6-8 people
Ingredients
  • 1½ cup cream (360 ml)
  • 1½ cup milk (360 ml)
  • 1 vanilla bean
  • ½ cup sugar (100 gr)
  • 3 heaping Tbs corn starch (45 gr)
  • 1 egg yolk
  • 1-2 tsp vanila extract
  • .
  • 1-2 Tbs vodka (optional)
Instructions
  1. Split the vanilla bean lenghtwise and scrape the seeds.
  2. Place cream, half the milk, vanilla seeds and the empty pod in a little saucepan and bring to boiling point on medium heat.
  3. In a medium sized bowl whisk the rest of the milk with sugar and starch. Add the slurry in to the heated milk and cream mixture off the heat.
  4. Place the saucepan back over medium heat and cook for 8-10 minutes until the mixture thickens and little bubbles appear around the edges.
  5. Whisk the egg yolk in a little bowl and pour ½ cup of the hot milk mixture into the yolk, whisking constantly. Add mixture back into the saucepan, stirring with a wooden spoon.
  6. Set aside to let cool, stirring often, add the vanilla extract and cover with plastic wrap.
  7. Refrigerate for 3-4 hours or overnight.
  8. Remove and discard vanilla bean, add the vodka if using.
  9. Process in an ice cream maker according to manufacturer's directions.
  10. Place in the freezer for a few hour and serve.
Notes
Remove from the freezer 10 mins before serving.

As alcohol doesn't freeze, a couple of Tbs of vodka will help achieve a scoopable texture after a short rest on the counter. You can use other liquors but I prefer Vodka for it's neutral taste.

Oh and do yourself a favour and have a little bowl of ice cream as soon as it is churned. There aren't many things in life better than freshly churned ice cream : )
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/09/vanilla-ice-cream/