Bravetart’s Double-Vanilla Ice Cream

I have definitely made vanilla ice cream before but I wanted to try this one and I’m glad I did. It stayed scoopable and delicious for weeks!

If you are a vanilla ice cream fan, I definitely recommend this one. It is a bit richer because of the egg yolks than what I usually make, but I am interested in trying her other flavors, too.

I also found the process of adding the sugar later to the milk as an interesting idea. I’m not sure if that was part of the nice texture or not.

Directions for Bravetart’s Double-Vanilla Ice Cream

Slightly adapted from Bravetart

  • 10 ounces heavy cream
  • 8 ounces milk
  • 1 vanilla bean
  • 6 ounces granulated sugar
  • 7 egg yolks (1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon vanilla extract

In a 3 quart pot, bring cream and milk to a simmer over medium heat. Add the vanilla bean, cut open down the middle. When the mixture begins to bubble, remove from the heat and put the cover on. Cool to room temperature and refrigerate for up to 24 hours.

When ready, return the milk mixture to a simmer. Take the vanilla bean out of the pot. Meanwhile, put the sugar, egg yolks, and salt in a bowl and whisk until smooth.

Temper the egg yolk mixture by whisking about 1/2 cup of the milk mixture at a time into the bowl until it has thinned out and warmed the eggs a bit.

Pour it all back into the pot and cook over medium-low heat until it reaches a temperature of 175-180 degrees F. Remove from the heat and strain through a fine-mesh sieve into a large bowl. Stir in the vanilla bean and vanilla extract, then cool to room temperature. Refrigerate until very cold, at least 4 hours, or up to one week.

When ready to continue, scrape the vanilla bean contents into the ice cream base and throw out the pod. Churn the ice cream.

You can enjoy some now as soft serve, or freeze for later. Place a piece of plastic wrap against the surface to help prevent freezer burn. Freeze until firm (a few hours).

Directions for Bravetart’s Double-Vanilla Ice Cream (without pictures)

Slightly adapted from Bravetart

  • 10 ounces heavy cream
  • 8 ounces milk
  • 1 vanilla bean
  • 6 ounces granulated sugar
  • 7 egg yolks (1/2 cup)
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon vanilla extract

In a 3 quart pot, bring cream and milk to a simmer over medium heat. Add the vanilla bean, cut open down the middle. When the mixture begins to bubble, remove from the heat and put the cover on. Cool to room temperature and refrigerate for up to 24 hours.

When ready, return the milk mixture to a simmer. Take the vanilla bean out of the pot. Meanwhile, put the sugar, egg yolks, and salt in a bowl and whisk until smooth. Temper the egg yolk mixture by whisking about 1/2 cup of the milk mixture at a time into the bowl until it has thinned out and warmed the eggs a bit. Pour it all back into the pot and cook over medium-low heat until it reaches a temperature of 175-180 degrees F. Remove from the heat and strain through a fine-mesh sieve into a large bowl. Stir in the vanilla bean and vanilla extract, then cool to room temperature. Refrigerate until very cold, at least 4 hours, or up to one week.

When ready to continue, scrape the vanilla bean contents into the ice cream base and throw out the pod. Churn the ice cream. You can enjoy some now as soft serve, or freeze for later. Place a piece of plastic wrap against the surface to help prevent freezer burn. Freeze until firm (a few hours).

 

Share Your Thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.