Vanilla Bean Warwick Ice Cream Recipe
Make Vanilla Bean Warwick Ice Cream Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla Custard Base
Finishing
Method
Vanilla Custard Base
- 1
Prepare vanilla
Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds with the back of the knife. Reserve both seeds and pod.
- 2
Warm milk and cream
In a medium saucepan, combine the whole milk, heavy cream, vanilla seeds and the scraped vanilla pod. Warm over medium heat until it just begins to steam and small bubbles form at the edge (do not boil), about 5–7 minutes.
- 3
Whisk yolks and sugar
While the milk warms, whisk the large egg yolks and 3 tablespoons granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened, about 1–2 minutes.
- 4
- 5
Cook custard
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and registers 175–180°F (80–82°C) on an instant-read thermometer, about 4–8 minutes. Do not let it boil.
- 6
Strain and cool
Remove the saucepan from heat. Pour the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Press gently with a spoon to extract flavor, then discard the pod. Stir in 1 teaspoon kosher salt (adjust if your salt measurement differs) until dissolved.
- 7
Chill
If you want an extra-smooth texture, place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator until thoroughly cold, at least 4 hours or overnight. For faster chilling, place the bowl in an ice bath, stirring until it reaches room temperature, then refrigerate.
Finishing
- 8
Adjust sweetness and vanilla
Taste the chilled custard. If desired, dissolve up to 1/2 tablespoon additional granulated sugar into a small amount of the custard and whisk back in, or stir in 1/2 teaspoon vanilla extract for extra boost of vanilla flavor.
- 9
Churn
Freeze the custard in your ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.
- 10
Harden
Transfer the churned ice cream to an airtight container, pressing a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals. Freeze until firm, at least 4 hours, preferably overnight.
- 11
Serve
Let the ice cream sit at room temperature for 3–5 minutes to soften slightly before scooping. Serve in chilled bowls or cones.