Double Vanilla Ice Cream
National Ice Cream month may be coming to an end, but that does not mean that ice cream season is over by any means. We have a good month (maybe two) left of warm, ice cream-loving weather! (Unless you’re like me and make ice cream all year long.)
One of my favorite products is Nielsen Massey vanilla bean paste. It’s all the goodness and look of vanilla beans, but without the work! For this recipe, I decided to double up on the vanilla using the paste and the Madagascar Bourbon Pure Vanilla extract. It gave this ice cream a great vanilla kick by combining the two. I’m a big fan of cream base for ice cream. This base recipe is my new go-to, and it’s a perfect place to start with any flavor you want to make. It’s hard to beat a perfect vanilla though!
Double Vanilla Ice Cream, adapted from Sweet Cream and Sugar Cones
- 5 large egg yolks
- 1 3/4 cup heavy cream
- 3/4 cup 1% or 2% milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon Nielsen Massey vanilla bean paste
- 1 teaspoon vanilla extract
In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in the 1/4 cup of the sugar. Set aside.
In a heavy nonreactive saucepan, stir together the cream, milk, other 1/4 cup of sugar, and salt and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.
Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.
Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.
Add the vanilla to the chilled base and stir until blended.
Freeze in your ice cream machine according to the manufacturer's instructions.