Vanilla Ice Cream (with brownie chunks)

Since last week I had veggie week, I decided to make this week ice cream/sorbet week in honor of my husband’s birthday on Thursday. My ice cream maker has been getting so much use this summer, especially with all of the ice cream books I keep picking up. All of the recipes this week come from The Perfect Scoop by David Lebovitz. This first one is his basic vanilla ice cream. He has two versions, one is egg-less, and then there is this one, which is custard-style. I like having the eggs for certain basic flavors because I think it helps create a nice strong base. Besides, my husband loves eggs.

His method is a little different than what I’m used to with ice cream because instead of the basic bowl in an ice bath, he puts some of the cream in the bowl. I decided to try it and see how it worked. It did not seem to be any different in taste or ease, and it does not use any extra bowls, so I am calling it a draw. For his recipes I may just keep doing it because it worked fine, but for other ice cream recipes I might stick to my old method, like I did here.

Directions for Vanilla Ice Cream

  • 1 cup milk
  • 2 cups cream
  • 3/4 cup sugar
  • Pinch of salt
  • 1 vanilla bean, split lengthwise
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • Brownie chunks (optional)

Warm the milk, sugar, one cup of the cream, and salt in a medium saucepan until it reaches a temperature of 170 degrees. Scrape in the seeds from the vanilla bean, and add the vanilla bean. Cover, remove from the heat, and let steep for 30 minutes.

Mine got more yellowy than it should have because I added the bean and seeds too early by accident. It still ended up fine.

Pour the remaining cup of cream into a bowl with a mesh strainer on top. Set the bowl in an ice bath.

Whisk the egg yolks in a small bowl (a 2-cup liquid measuring cup works well). Pour some of the warm milk into the eggs, whisking the whole time.

Then, pour all of it (eggs and milk) back into the rest of the warmed milk, stirring constantly over medium heat. Heat until it reaches 175 degrees. Pour the mixture through the mesh strainer into the cream.

Stir the cream mixture, adding in the vanilla bean and vanilla extract. Keep stirring until it cools down. Chill in the fridge (he says to do it for 8-12 hours if possible).

Remove the vanilla bean before churning the ice cream. Once the ice cream is done, stir in small pieces of brownies (I used about two cups worth) if you would like.

These brownies are mocha cheesecake.

Then you can chill the ice cream in the freezer to further harden.

I love the look of the vanilla bean seeds in the ice cream.

Directions for Vanilla Ice Cream without pictures

  • 1 cup milk
  • 2 cups cream
  • 3/4 cup sugar
  • Pinch of salt
  • 1 vanilla bean, split lengthwise
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • Brownie chunks (optional)

Warm the milk, sugar, one cup of the cream, and salt in a medium saucepan until it reaches a temperature of 170 degrees. Scrape in the seeds from the vanilla bean, and add the vanilla bean. Cover, remove from the heat, and let steep for 30 minutes.

Pour the remaining cup of cream into a bowl with a mesh strainer on top. Set the bowl in an ice bath.

Whisk the egg yolks in a small bowl (a 2-cup liquid measuring cup works well). Pour some of the warm milk into the eggs, whisking the whole time. Then, pour all of it (eggs and milk) back into the rest of the warmed milk, stirring constantly over medium heat. Heat until it reaches 175 degrees. Pour the mixture through the mesh strainer into the cream. Stir the cream mixture, adding in the vanilla bean and vanilla extract. Keep stirring until it cools down. Chill in the fridge (he says to do it for 8-12 hours if possible).

Remove the vanilla bean before churning the ice cream. Once the ice cream is done, stir in small pieces of brownies (I used about two cups worth) if you would like. Then you can chill the ice cream in the freezer to further harden.

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4 thoughts on “Vanilla Ice Cream (with brownie chunks)

  1. Pingback: Cookies and Cream Ice Cream | fudgingahead

  2. Pingback: Vanilla Ice Cream with Cookie Butter Swirls | fudgingahead

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  4. Pingback: Chocolate Chip Cookie Dough and Buttermilk Ice Cream | fudgingahead

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