After the apple cider ice cream, we decided that we should go back to basics and work on on our ice cream base recipe before continuing with our flavor experiments. What’s more basic than vanilla? I’m happy to say we were pleased with the results of vanilla ice cream. We based our recipe from the trial and errors of our previous ice creams.
- 2 cups (1 pint) of half and half
- 1 cup (1/2 pint) of heavy whipping cream
- 1 teaspoon of vanilla extract
- 1 teaspoon of vanilla bean powder
- 2 eggs
- 1 cup of sugar
Prep Time: 20 minutes
Cool Time: 1 hour
Ice Cream Mixing Time: 25 minutes
- Mix the sugar, half and half, and whipping cream in a saucepan and bring the mixture to a boil.
- In a bowl, thoroughly whisk the eggs. This step is not done on the stove.
- Pour half of the hot mixture into the bowl with the eggs, whisking constantly to avoid having scrambled eggs in your mixture.
- Pour the half of the mixture (now with the eggs) back into the saucepan. Continue to whisk constantly on low heat while adding the vanilla extract and vanilla bean powder. Stir constantly until the mixture thickens/shows signs of beginning to boil.
- Remove the saucepan from the stove. We noticed that the mixture looked slightly chunky, so we tried to break up any bigger chunks by continuing to mix. We also strained the mixture.
- Separate the mixture into 2 bowls and place them into the freezer for at least 30 minutes.
- Remove the mixture and place it in the ice cream maker. Let the ice cream run for about 25 minutes.