Vanilla Ice Cream with Vanilla Bean
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Ice Cream
Ingredients/ Συστατικά
  • 250ml / 8.5 fl. oz. full fat milk
  • A pinch of salt
  • 130 gr. / 4.5 oz. sugar
  • 1 vanilla bean, split lengthwise
  • 500 ml / 17 fl. oz. heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 tbsp white rum
Instructions/ Εκτέλεση
  1. In a pot heat the milk, salt, and sugar until sugar is dissolved.
  2. Scrape the seeds from the vanilla bean and throw them into the milk.
  3. Then add the bean also to the milk.
  4. Remove from fire, and let it stand for half an hour for the vanilla to release its aromas.
  5. In a bowl, stir together the egg yolks.
  6. Remove the vanilla bean and bring the milk again on the stove and warm it.
  7. Temper the egg yolks by adding a few spoons of milk to the yolks while whisking to bring both batters at the same temperature.
  8. Pour the warmed yolks back into the milk in the pot.
  9. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula.
  10. When the custard thickens enough to coat the spatula remove from fire.
  11. In a separate bowl pour the heavy cream straight from the fridge.
  12. Use a strainer and strain the custard into the heavy cream.
  13. Add the rum and the vanilla extract, cover it and put it in the fridge for at least three hours or overnight even better.
  14. When the custard is completely cooled, pour it in your ice cream maker and follow the manufacturer’s instructions.
  15. Freeze for a few hours and there you have your ice cream ready to be consumed.
Notes/ Σημειώσεις
Recipe adapted with changes from David Lebovitz
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/vanilla-ice-cream-with-vanilla-bean/