Tuesday, January 6, 2009

Vanilla Bean Ice Cream

This is by far the best vanilla ice cream ever! Again I made this for Thanksgiving to go along with the apple and blueberry pies. After failing the first two times I used my ice cream attachment for my kitchen aid I was a bit skeptical about trying again. Thankfully this time my ice cream turned out perfectly, creamy ice cream that was also easy to scoop. I was sad to leave this ice cream at my moms, and look forward to making it again.

Vanilla Bean Ice Cream
Annie’s Eats
(The Perfect Scoop)

3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
¾ cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
¾ tsp. vanilla extract

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.

Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

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