Scoop Of House-made Vanilla Ice Cream Recipe
Make Scoop Of House-made Vanilla Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Ice Cream Base
For Serving (optional)
Method
Vanilla Ice Cream Base
- 1
Prep the vanilla
If using a vanilla bean, split it lengthwise and scrape the seeds with the back of a knife. Place seeds and scraped pod in a medium saucepan. If using extract, wait to add it at the end of tempering.
- 2
Warm milk and cream
Add the whole milk, heavy cream, and 2 tablespoons of the sugar to the saucepan with the vanilla seeds and pod. Warm over medium heat until the mixture is hot and just beginning to steam (do not boil), about 5–7 minutes. Remove from heat, cover, and let steep for 15–20 minutes to infuse the vanilla flavor.
- 3
Whisk yolks and sugar
In a medium heatproof bowl, whisk the egg yolks with the remaining 1 tablespoon of sugar until pale and slightly thickened, about 1–2 minutes.
- 4
- 5
Cook the custard
Return the saucepan to low–medium heat. Stir constantly with a heatproof spatula, scraping the bottom, until the custard thickens and coats the back of the spatula (an instant-read thermometer should read 170–175°F / 77–80°C). Do not let it boil.
- 6
Finish and chill
Remove the pan from heat and stir in the fine sea salt. If using vanilla extract, stir in 1 teaspoon now. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cool to room temperature, pressing plastic wrap directly on the surface to prevent a skin from forming. Chill thoroughly in the refrigerator until cold, at least 4 hours or overnight.
- 7
Churn
Once the base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
- 8
For Serving
- 9
Portion
Scoop single or double portions (about 1/2 cup per scoop) into cones or dessert bowls. Drizzle with chocolate sauce and garnish with fresh berries if desired.
