Vanilla Bean Ice Cream Ingredients
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1 plump vanilla bean, organic if possible
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1 cup (8 ounces) Kalona SuperNatural Whole Milk
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¾ cup (5 ¼ ounces) granulated sugar
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Pinch of kosher salt
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5 large egg yolks (freeze the whites for say…angel food cake)
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2 cups (16 ounces) crème fraîche
Vanilla Bean Ice Cream Directions
Prepare an ice bath and grab a fine mesh strainer. Split the vanilla bean from pole to pole, open it up and scrape the seeds from the pod with the back of a paring knife. Place the seeds and pod in a medium saucepan along with the milk, sugar, and salt. Heat and stir just until the sugar melts. Remove from heat and allow the vanilla bean to steep until liquid is cool to the touch.
Whisk the egg yolks into the cooled steeped milk and return the mixture to medium heat. Stir constantly with a heatproof spatula or wooden spoon until the mixture coats the spoon. If using an instant-read thermometer as a guide it should read no hotter than 170°F (any hotter and the threat of scrambled eggs increases dramatically).
Remove from heat and whisk in the crème fraîche. Pour the custard through the strainer and stir to cool over the ice bath. Chill thoroughly in the refrigerator. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. It can stand on its own or serve with your favorite fruit pie or tart.
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Vanilla Bean Ice Cream
Ingredients
- 1 plump vanilla bean, organic if possible
- 1 cup (8 ounces) Kalona SuperNatural Whole Milk
- ¾ cup (5 ¼ ounces) granulated sugar
- Pinch of kosher salt
- 5 large egg yolks (freeze the whites for say…angel food cake)
- 2 cups (16 ounces) crème fraîche
Instructions
Prepare an ice bath and grab a fine mesh strainer. Split the vanilla bean from pole to pole, open it up and scrape the seeds from the pod with the back of a paring knife. Place the seeds and pod in a medium saucepan along with the milk, sugar, and salt. Heat and stir just until the sugar melts. Remove from heat and allow the vanilla bean to steep until liquid is cool to the touch.
Whisk the egg yolks into the cooled steeped milk and return the mixture to medium heat. Stir constantly with a heatproof spatula or wooden spoon until the mixture coats the spoon. If using an instant-read thermometer as a guide it should read no hotter than 170°F (any hotter and the threat of scrambled eggs increases dramatically).
Remove from heat and whisk in the crème fraîche. Pour the custard through the strainer and stir to cool over the ice bath. Chill thoroughly in the refrigerator. Freeze the mixture in an ice cream maker according to the manufacturer’s instructions. It can stand on its own or serve with your favorite fruit pie or tart.