Scoop Of Ice Cream Recipe
Scoop of Homemade Tahitian Vanilla Bean or Signature Udder Shock Ice Cream
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Ingredients
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Ice Cream Base
Method
Preparation
- 1
Make the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, and sugar. Cook over medium heat, stirring until the sugar has dissolved. Add the scraped vanilla bean and the vanilla extract. Bring the mixture to a gentle simmer.
- 2
Infuse Flavors
Once simmering, remove from heat and let it sit for about 30 minutes to allow the vanilla flavor to infuse into the cream mixture.
- 3
Chill the Mixture
After the mixture has cooled, remove the vanilla bean pod. Stir in a pinch of salt. Transfer the mixture to a bowl, cover it, and refrigerate for at least 4 hours or overnight until thoroughly chilled.
- 4
Churn the Ice Cream
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 5
Freeze
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- 6
Serve
Scoop the ice cream into bowls or cones and enjoy your homemade Tahitian Vanilla Bean or Udder Shock Ice Cream!