Dessert

Vanilla Ice-Cream


Arm with my new robot-like ice-cream maker, I choose vanilla ice-cream as the first ice-cream to make. There’s no doubt about it as vanilla is the most classic and basic flavor for an ice-cream. You can’t go any classier than this. As for which recipe to choose, I follow David Lebovitz’s since he’s an expert in this field. A lil’ bit horrified when I learned the many steps involved but I was determined. Here goes nothing…

Vanilla Ice-Cream
Vanilla ice-cream. 🙂
Sorry the ice-cream look a bit hideous. I have no time to wait for it to thaw (so that I can make beautiful round shape) as the evening light is dimming.

Ingredients
Ingredients for making vanilla ice-cream.

Store Unwanted Egg Whites in Ice Cubes Tray
Since this recipes uses quite a few egg yolks, I store all the unwanted egg whites in an ice cubes tray for future use (e.g. macaron).

How To Split & Scrape Vanilla Bean
To split vanilla bean, use a small knife to split the bean lengthwise into half. Then use the back of the knife (unsharpened side) to scrape all the yummy seeds out. That’s it. 🙂

Add Heavy Cream
Add milk, 250ml heavy cream, salt and sugar in a saucepan.

Add Vanilla Seeds
Then add the scraped vanilla beans.

Add Vanilla Pod
Add the vanilla bean pod as well as it still has many flavour in it. Heat the mixture.

Once mixture is warm, remove from heat and leave aside for one hour (for infusion). Meanwhile pour remaining 250ml heavy cream into a bowl and set a strainer over the top. In another bowl, whisk the egg yolks.

Heat Mixture
Now, rewarm the milk.

Prepare Ice Bath
While rewarming the milk, make an ice bath: place 2L bowl in a larger bowl that’s been filled with ice and water.

Pour Some Milk To Egg Yolks
Once mixture is warm, pour slowly some of the warm milk+heavy cream mixture into the yolks while whisking constantly with another hand.

Pour Yolk & Milk Back To Saucepan
Then pour the warmed yolks and milk+heavy cream mixture back into the saucepan.

Cook Over Low Heat Stirring Constantly
Warm the milk+heavy cream mixture in low heat. Stir constantly and scrape the bottom of the bowl to prevent mixture from sticking to the saucepan.

Custard Coats Spatula
Heat the custard until it thickens and are able to coat the spatula.

Pour Custard
Strain the custard into the 250ml heavy cream over the ice bath. As you can see above my custard is lumpy. I must have missed my timing during the custard warming process as I was busy snapping. Don’t throw the vanilla pod yet. Add back to the custard.

Strain Custard Into Heavy Cream
So it took a little bit of extra time to make all the custard go through the sieve.

Stir Over Ice Until Cool
Add vanilla extract and stir the mixture thoroughly.

Sitr Over Ice Until Cool
Basically I just let it cool in the ice bath for awhile (like 10 mins) without stirring. Uhmm lazy.

Refrigerate Overnight
Before refrigerating overnight, I add a plastic wrap on the custard surface to prevent skin from forming (just in case). Make sure the wrap is touching the custard surface ya.

Tsk I gave the custard a try and it taste just like the vanilla custard tart I made before.

A day later…

Churning Mixture To Make Ice-Cream
First, remove the vanilla pod (don’t throw it away. Read on to see suggestion how I recycled it). Then churn the custard in your ice-cream maker following the manufacturer’s instructions.

Ice-Cream Is Ready
After about 25 minutes of churning, I decided to turn it off. I’m not sure if this is okay. LOL

Vanilla Ice-Cream Is Ready
Yahooo! Ice-cream is done… I think. 🙂
According to Kenwood, the ice-cream produced should be soft spoonable type. I then transfer the ice-cream into a container for storage in the freezer.

Rinse Vanilla Bean
For the vanilla bean, don’t throw it away. Rinse and dried then stored in a container of sugar to make vanilla sugar.

Vanilla Ice-Cream
Ahh… my vanilla ice-cream is a success!
Though I must admit I don’t quite like the custard-y texture. I’m thinking either this is cause by the lumpy custard mistake I made or it’s the nature of this recipe. Anyway someone in my home is a big fan of this ice-cream. Guess who? My DOG!!! Hehehe

Vanilla Ice-Cream
Adapted from David Lebovitz
About 1L

250ml whole milk
A pinch of salt
150g sugar (I used 100g sugar)
1 vanilla bean, split lengthwise
500ml heavy cream
5 large egg yolks (I used 6 egg yolks)
1 teaspoon pure vanilla extract (I used 1/2 teaspoon vanilla paste)

Method:
1. Place milk, 250ml heavy cream, salt and sugar in a saucepan and heat it. Add seeds of vanilla bean and pod into mixture. Once warm, remove from heat and set aside for one hour to infuse the mixture.

2. Pour remaining 250ml heavy cream into a bowl and place a strainer over the top.

3. In another bowl, whisk egg yolks. Reheat the milk+heavy cream mixture and then slowly pour some of the mixture into the egg yolks while whisking constantly. Pour the egg yolks and milk+heavy cream mixture back into the saucepan.

4. Warm the milk+heavy cream mixture in low heat. Stir constantly and scrape the bottom of the bowl to prevent mixture from sticking to the saucepan. Once custard thickens and coats the spatula, remove from heat.

5. Strain custard into 250ml heavy cream (prepared earlier) over an ice bath. Add back the vanilla pod into the custard. Then add vanilla extract and stir until combined. Let custard cool in the ice bath. Then refrigerate to fully chill it (overnight is better).

6. Remove vanilla pod and churn the custard in the ice cream maker following manufacturer’s instructions.

Happy ice-cream making!

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4 Comments

  • Reply Constance Ant July 14, 2013 at 8:53 pm

    looks yummy but never taste la so kenot say really yummy or not 😛

    you add the vanilla pod jor why still need the extract?

    • Reply Che-Cheh July 14, 2013 at 9:28 pm

      Haha. The taste is just like any normal vanilla ice-cream but more custard-y and vanilla-y.

      According to David: I use both a bean and vanilla extract in my ice cream since I find they’re slightly different flavors and each compliments the other.

      Fyi, vanilla pod is vanilla itself but vanilla extract is vanilla+alcohol.

  • Reply foongpc July 20, 2013 at 11:36 pm

    Still look like a lot of steps for me! So much work! LOL! Now I want some vanilla ice cream!! : )

    • Reply Che-Cheh July 21, 2013 at 4:45 pm

      This particular recipe is custard based therefore need more steps.

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