The Friday Baking Project

Vanilla Ice Cream

Yield: 3 cups

# of Servings: 10

Ingredients

2 ¼ cup (18 fl oz) heavy cream

¾ cup (6 fl oz) milk

â…“ cup (2.3 oz / 65 g) sugar

Pinch fine sea salt

1 large or 2 small vanilla beans, split and scraped

6 egg yolks

â…“ cup sugar (2.3 oz / 65 g) sugar

Tools and equipment needed:

• Ice cream maker
• 3 qt. stainless heavy bottomed sauce pan
• Large mixing bowl (for ice bath)
• Medium mixing bowl or 2-qt bain marie (for the cooked custard)
• Small mixing bowl for the egg yolks
• Fine mesh strainer, heat-proof spatula, wire whisk, instant read thermometer, trivet or silicone trivet mat.

Pre-recipe preparations:

• Day before – if using ice cream maker with separate freezer bowl, place in freezer overnight.
• Set up ice bath
• Place all tools and equipment where they will be used. The heat-proof spatula and the thermometer need to ready by stove top. The ice bath, strainer, container for the cooked custard, and trivet need to ready on a counter.

Directions:

1. Place the cream, milk, sugar, salt and vanilla beans in the sauce pan and stir together.
2. Over medium heat, bring just to a simmer. Turn off heat.
3. Cover and let steep for 10 minutes.
4. Whisk together the egg yolks and sugar, just enough to thoroughly combine.
5. After 10 minutes, remove the vanilla bean and bring the cream mixture slowly back to the simmer.
6. Temper (warm) the egg yolks by gradually whisking in approximately â…“ of the hot cream.
7. Whisk the warmed egg yolk mixture into the remaining cream.
8. Cook over low heat, stirring the bottom constantly with a heat-proof spatula, until it coats the back of a spoon, 180 °F.
9. Remove from the heat, and pour through the fine mesh strainer into the mixing bowl or bain marie.
10. Whisk several times to release some heat, and place in ice bath.
11. Stir the custard occasionally with a clean spatula until it cools down to 60 °F.
12. Cover with plastic film and refrigerate for at least 8 hours, or overnight.
13. Churn the ice cream according to the machine’s directions.
14. Remove from machine bowl and freeze in plastic containers.