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    Vanilla Ice Cream

    clock-icon540 minutes
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    Author
    Pixicook editorial team

    A rich and creamy vanilla custard ice cream made with real vanilla bean or extract.

    Ingredients for Vanilla Ice Cream

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    units in
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    serves
    1 peoplechevron
    serves
    1 peoplechevron

    Vanilla Bean, halved lengthwise, seeds scraped

    each

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    Vanilla Extract

    teaspoons

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    Heavy Cream

    cups

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    Whole Milk

    cups

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    Sugar

    cups

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    Sugar

    tablespoons

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    Light Corn Syrup

    cups

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    Salt

    teaspoons

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    Egg Yolks, large

    each

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    How to Make Vanilla Ice Cream

    1. Prepare Freezing Pan

    Place an 8- or 9-inch square metal baking pan in the freezer. This will help your ice cream firm up later.

    2. Prepare Vanilla Mixture

    Take a medium heavy-bottomed saucepan and halve your vanilla bean lengthwise. Scrape the seeds into the saucepan and add the pod as well. If you’re using vanilla extract instead of a bean, you’ll add it later.

    3. Heat Cream Mixture

    Pour in the heavy cream, whole milk, sugar, light corn syrup, and salt into the saucepan with the vanilla. Cook this mixture over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is hot but not boiling.

    4. Temper Egg Yolks

    While your cream mixture is heating, whisk the egg yolks in a separate bowl until they are smooth. To temper the egg yolks (which prevents curdling), slowly whisk in about 1 cup of the hot cream mixture. This gradual process helps the yolks blend smoothly without cooking them.

    5. Combine Yolks and Cream

    Once combined, return the yolk mixture to the saucepan with the rest of the hot cream mixture.

    6. Cook Custard

    Continue to cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon.

    7. Strain Custard

    Once thickened, strain the custard through a fine-mesh strainer into a clean bowl to remove the vanilla bean pod and any cooked egg bits. Allow the custard to cool to room temperature.

    8. Add Vanilla Extract

    If you’re using vanilla extract instead of a bean, stir it into the cooled custard now. Cover the bowl and refrigerate the custard until it is very cold, which will take several hours.

    9. Churn Custard

    When the custard is thoroughly chilled, churn it in your ice cream machine according to the manufacturer’s instructions.

    10. Freeze Ice Cream

    After churning, transfer the ice cream to the pre-frozen metal baking pan and spread it evenly. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until firm around the edges, about one hour.

    11. Transfer to Container

    Then, transfer it to a quart-size airtight container and freeze until completely firm before serving.


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