Restaurants›The Dearborn›Madagascar Vanilla Bean Ice Cream Recipe

Madagascar Vanilla Bean Ice Cream Recipe

Name: The Dearborns Madagascar Vanilla Bean Ice Cream Recipe
Cook time: 3 h
Total time: 3 h
Yield: 6 servings
Cuisine: Dessert
Ingredients: 2 cups heavy cream; 1 cup whole milk; 3 tbs granulated sugar; 1 bean vanilla bean; 1 pinch salt; 4 large egg yolks

Inspired by The Dearborn

Time3h

Serves6

Indulge in the creamy richness of our Madagascar Vanilla Bean Ice Cream, crafted from the finest vanilla beans sourced from the lush landscapes of Madagascar. Each spoonful delivers a velvety texture and a burst of natural sweetness, making it the perfect treat to cool down on a warm day or to elevate any dessert. Savor the pure, luxurious flavor that melts in your mouth and transports you to a tropical paradise with every bite.

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Ingredients

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Method

Instructions

Prepare the Vanilla

Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the empty pod to the saucepan as well.

Combine Ingredients

In the saucepan, combine the heavy cream, whole milk, sugar, and salt. Heat the mixture over medium heat until it is steaming but not boiling, stirring occasionally.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

Temper the Egg Yolks

Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. Then pour the egg yolk mixture back into the saucepan.

Thicken the Custard

Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (170-175°F or 77-80°C).

Strain and Chill

Remove from heat, strain through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Let it cool to room temperature, then cover and refrigerate until cold, at least 4 hours or overnight.

Churn the Ice Cream

Once the mixture is cold, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Freeze

Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.