Monday, September 30, 2013

French Vanilla Bean Ice Cream Recipe

A couple of months ago, I purchased an Ice Cream Maker, and this whole summer I have been making Ice Creams and Sorbets. This here is a recipe for Homemade Vanilla Ice Cream that I made the most. It's so soft, creamy, rich and uses real Vanilla Beans! You can make this with and without and Ice Cream Maker. But having one will certainly make your life easier, and can actually save you a lot of money down the line, if you buy Ice Cream often. Of course, no store bought Ice Cream will ever compare to this.

This is a basic recipe, and a good one too, and what that means is that you can add lots of other things to this, to make different sorts of Ice Cream. And it doesn't have to be summer in order to make Ice Cream.

click on the images for a bigger view


 

Here are the Ingredients:

7 Egg Yolks
130 gr (2/3 cup) Sugar
600 ml (2 1/2 cups) Whole Milk
240 ml (1/2 cup) Heavy Cream
1 Whole Vanilla Bean
A note about the Ingredients: Make sure that the eggs are at room temperature so that they cream up better. It helps to use organic free range eggs too.



1. Pour the milk and the cream into a saucepan.


2. Cut a Vanilla Bean in half, and with the tip of a knife take out the seeds. But them, together with the beans in the milk and cream and let it simmer. Do not let it come to a boil!


3. While the milk is heating up, mix the sugar with the egg yolks and beating with a mixer, cream them for 2-3 minutes, until the mixture thickens and becomes pale.


4. Once the milk, cream and vanilla mixture has become hot, take out the Vanilla Bean. Tip: Don't thorw it away! Put it in a jar with some regular sugar, and you'll get the most amazing tasting vanilla sugar.



5. Now we need to temper the eggs. Using a ladle, pour some of the milk and cream mixture slowly into the sugar and egg yolk mixture and then immediately mix it in with a mixer or by hand.


6. Pour the tempered eggs back into the rest of the milk and cream mixture, and continue to cook for another 5-10 minutes on low heat. The mixture needs to thicken. You'll know that it's done if the mixture covers the back of a wooden spoon, and when you make a line on the back of the spoon, the two sides don't run into each other.


7. Pour the cooked custard, through a sieve, into a bowl, and cover the top with some cling film, and let it cool down, then transfer it into your fridge and let it cool completely over night.


8. If you are using an Ice Cream Maker you should also make sure that the insert to your Ice Cream Maker is in the freezer overnight or however long it needs to be. Next day pour the mixture into the Ice Cream Maker and let it churn according to your manufacturers instructions. Mine takes 30 minutes. The consistency of your Ice Cream will be soft once it's done. Just transfer it into a air tight container, and leave it in the freezer for a good hour, before you scoop it out.




Voila! You're done, and ready to eat. I know that it looks like it's a long process, but really if you have an Ice Cream Maker you'll keep the container in the freezer always, and the mixture for the Ice Cream does make itself fast, you just have to wait for it to chill. So it's not time consuming on your part.


Tip: If you don't have an Ice Cream Maker don't be alarmed. You can make this without one (even though It won't taste quite the same). The trick is, once you pour the mixture into the airtight container in the end, take it out of the freezer every 30 minutes for the next 5-6 hours and give it a good stir. That way you'll get rid of the ice crystals that stop the ice cream from being creamy.

I hope you'll like this recipe! There is nothing quite like homemade Ice Cream. This one is very rich and creamy!

33 comments:

  1. this looks divine and I love vanilla bean ice cream the bought kind so i know i would love this. my mother used to make this but we had a churn that we had to fill the middle and pour ice and rock salt down around it and turn the crank by arm power. she used vanilla flavoring not the beans and did not cook it. just mixed and dumped and we churned until our arms hurt and there was nothing like it. sometimes she put peaches or bananas in it.

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    Replies
    1. What a lovely old fashioned method. You really had to earn that ice cream! :)

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  2. Looks delicious Mersad...... you have made very nice pictures.

    Greetings, Joop

    ReplyDelete
    Replies
    1. Hopefully you'll decide to make it, it's really good.

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  3. glad you are enjoying your ice cream maker. i break down and by mine at the store when i give in to temptation - which is a bad thing. :)

    ReplyDelete
    Replies
    1. You can also easily break down when you have an Ice Cream Maker, and start producing unusual amounts of ice cream! :D

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  4. We don't have ice cream very often. When we get a craving, we meander on down to the local ice cream shoppe. Your recipe looks and sounds wonderful!!

    ReplyDelete
    Replies
    1. Well, it IS different then store bought. From texture to taste.

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  5. This looks fantastic. I would eat way too much of it if I had it around.

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    Replies
    1. Oddly enough, when you make it yourself, and decide what to put in it you can even make low-fat versions etc.

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  6. This looks scrumptious! Your photos make it seem like it is right in front of me. Thank you so much for sharing.

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  7. This looks scrumptious! Your photos make it seem like it is right in front of me. Thank you so much for sharing.

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  8. LOVE the images documenting your recipe. My daughter makes ice cream. I think I will send her to this post!

    ReplyDelete
    Replies
    1. That's greatly appreciated. I hope she does make this, since it's very tasteful, and also a proven recipe.

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  9. Your images make it look even more delicious than the words.....Sounds like a great receipt. Looks like I am going to have to drag out the Ice Cream Maker.....

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  10. Moin...Na das sieht mal echt lecker aus ... Yummy !

    Grüße

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    Replies
    1. Ist es auch. :) Danke fürs vorbeischauen.

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  11. Yummy ! I will definitely try this.

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  12. You make everything look so easy! You've got me wondering now... we have shop bought ice cream every day... about buying one of those machines.

    ReplyDelete
    Replies
    1. It really is easy. Especially when you make it a couple of times. This will definitely save you some cost if you buy ice cream regularly. This recipe makes a big amount of Ice Cream. It's also very rich, so you'll need 2 small scoops and it will be enough.

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  13. I want try this wonderful ice cream... I need the machine :(
    Good post :P
    Ciao
    Ste

    ReplyDelete
    Replies
    1. If you don't have one, you can still make it. The tip is in the bottom of the post.

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  14. I am eating vanilla ice cream right now. here we have a burger place named Wendy's and they sell Frosty's which are really close to home made ice cream.

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  15. Ddo you make gelato, too?

    ReplyDelete
    Replies
    1. Yes. When you take this out of the Ice Cream Maker it's in fact gelato!

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  16. Oh lovely recipe , we have to try it :)

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  17. Hello Mersad, your homemade vanilla ice cream looks delicious.. And I do love ice cream, just as a treat once in a while. Thanks for sharing! Have a happy day and week ahead!

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  18. You make it looks so easy Mersad and I wish I could try some of your homemade ice-cream. We only eat frozen yogurt due to my lactose issue which I buy at a store. I know you can make your own frozen yogurt as well but for the odd time we have it, this works well.
    Your friends will enjoy having ice cream when you entertain this summer!
    Thanks for linking to Mosaic Monday.

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  19. I agree there is nothing like homemade ice cream. We used a hand crank maker with ice and salt when I was growing up and oh my it was heaven.

    ReplyDelete

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