Gloriann’s Ice Cream Recipe
Vanilla Bean ~ Carïbe Chocolate ~ Caramel Popcorn
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Ingredients
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Ice Cream Base
Method
Ice Cream Preparation
- 1
Make the Vanilla Bean Ice Cream Base
In a saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (scraped seeds and pod), and salt. Heat over medium heat until warm. In a separate bowl, whisk together the egg yolks. Slowly pour some of the warm cream mixture into the egg yolks while whisking to temper them. Then, pour the egg yolk mixture back into the saucepan. Cook over low heat until the mixture thickens enough to coat the back of a spoon. Remove from heat, strain into a bowl, and chill in the fridge for at least 2 hours.
- 2
Churn the Ice Cream
Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 3
Add Caribbean Chocolate
During the last few minutes of churning, add in finely chopped Caribbean chocolate pieces as desired.
- 4
Freeze
Transfer the ice cream to a lidded container and freeze for at least 4 hours to harden.
- 5
- 6
Serve
Scoop the vanilla bean ice cream into bowls and top with caramel popcorn for a delightful dessert.
