Vanilla Bean
The epitome of ice cream, the basic recipe that pairs well with cake, cobbler, pie and everything else.
Ingredients
Sugar 150g | 3/4 Cup
Heavy Cream 300g | 1 1/2 Cup
Milk 400g | 2 Cups
Light Corn Syrup 50g | 1/4 Cup
Egg Yolks 100g | 5 Large Eggs
1 Vanilla Bean (Split with the seeds separated)
2 oz Cream Cheese
Xantham Gum (1/4 tsp)
Instructions
Prepare an ice bath with ice and water
Boil Cream, Milk, Corn Syrup, and Sugar whisking frequently
Add the split vanilla bean and seeds to the dairy mix and let the flavor infurse for 30 min
Remove the bean (leave the seeds) and reheat to a light boil
Temper the yolks, pour some of the hot dairy over yolks (about 1/2 cup) and stir constantly so you don't scramble them
Pour yolks back into dairy and stir, cooking for a min or two
Chill the milk mixture, place a bowl into the ice bath and pour the milk mix in the bowl (takes about 30-40 min) *
Chill in the fridge, if in a rush you can place the whole ice bath in the fridge and come back when the mix is fridge temperature.
Add Cream Cheese, Xantham Gum and fridge mixture to a blender and blend.
Strain through mesh strainer directly into the ice cream maker and churn according to manufactureres directions (about 20-30 min)
Harden in freezer (minimum 4 hours for philidelphia style hard pack ice cream)
*Helps bring the temperature down faster than placing directly in the fridge, reduces the risk of bacterial growth
If you have a desire to start making ice cream, this is where I would recommend starting, it is the most common recipe I make, including if I am adding things to it.
