Basic Vanilla Bean Ice Cream

Basic Vanilla Bean Ice Cream Recipe from France | Ingredients: Milk, Heavy Cream, Vanilla Beans, Egg, Superfine Sugar

Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

The Basic Vanilla Bean Ice Cream recipe is a timeless classic that embodies the essence of homemade ice cream. With its rich, creamy texture and the exquisite flavor of real vanilla beans, this recipe is a testament to the beauty of simplicity in dessert making. Perfect for any occasion, from family gatherings to a quiet evening at home, this ice cream is sure to delight anyone who tastes it. This guide will walk you through the history of the recipe, provide cooking tips and tricks, and delve into the nutritional information, ensuring you have all the knowledge needed to create this delightful treat.

History

Vanilla ice cream has a storied history, tracing back to the 18th century. Initially, it was a luxury reserved for the elite, as vanilla was an exotic and expensive import. The first recorded recipe for vanilla ice cream in the United States was written by Thomas Jefferson, who became familiar with the dessert while serving as the American Minister to France. Over time, as vanilla became more accessible, vanilla ice cream grew in popularity and became a staple in American households and ice cream parlors.

Ingredients

2.5 cups of milk
2.5 cups of heavy cream
2 medium vanilla beans
6 large egg yolks
1 cup of superfine sugar

How to prepare

In a large saucepan, combine milk and heavy cream. Split the vanilla bean lengthwise. Using a small paring knife, scrape out the seeds and put both the seeds and pod into the milk mixture. Bring it to a boil over medium heat. Remove from heat and let the flavors steep for 30 minutes.
Meanwhile, in a medium stainless steel bowl, combine the yolks and sugar. Whisk for 2 to 3 minutes until it reaches a pale yellow color and the sugar is dissolved.
Reheat the milk mixture until very hot but not boiling. Slowly pour about a third of it into the eggs, whisking constantly. Then pour this mixture back into the saucepan with the remaining milk. Over medium heat, stir constantly with a wooden spoon until it thickens and can coat the back of the spoon. Do not let it boil. Remove the bean pods and allow the mixture to cool in a large bowl to room temperature, stirring occasionally.
Refrigerate for at least 2 hours. The ice cream can also be made one to two days in advance. Using an ice cream machine, process according to the manufacturer's instructions. Serve when it is firm enough to scoop.
Variations:
Vanilla Honey: Replace the sugar with 0.75 cup of honey.
Vanilla Rosewater: Add 1.5 tsp of rosewater to the mixture when it is cooled.
Vanilla Malt: Whisk in 1 cup of malted milk to the mixture when it is just taken off the heat before chilling. Malt balls can be added when the ice cream is almost done in the machine.

Variations

1. Vanilla Honey: Incorporating honey not only adds a unique sweetness but also a subtle floral note that complements the vanilla.
2. Vanilla Rosewater: The addition of rosewater introduces a fragrant, floral quality that elevates the ice cream to a more sophisticated level.
3. Vanilla Malt: Malted milk powder and malt balls introduce a nostalgic, rich flavor that adds depth and crunch.

Cooking Tips & Tricks

1. Use high-quality vanilla beans for the best flavor. The quality of the vanilla significantly impacts the ice cream's taste.

2. Ensure the egg yolks and sugar are well-whisked until pale and creamy; this helps create a smooth texture.

3. Temper the eggs slowly to avoid scrambling them, which ensures the custard base is silky.

4. Chill the mixture thoroughly before churning; this helps achieve the perfect consistency.

5. If you don’t have an ice cream machine, you can freeze the mixture and whisk it every 30 minutes to break up ice crystals until it's firm.

Serving Suggestions

Serve this vanilla bean ice cream in a classic waffle cone, alongside a slice of warm apple pie, or topped with fresh berries for a delightful contrast in flavors and textures. It also pairs beautifully with a drizzle of chocolate or caramel sauce.

Cooking Techniques

The key technique in making this ice cream is the custard base, which involves tempering eggs. This process requires patience and precision but results in a smooth, rich foundation for the ice cream. Churning the cooled mixture, either in an ice cream machine or manually, introduces air, contributing to the ice cream's creamy texture.

Ingredient Substitutions

1. For a dairy-free version, substitute the milk and heavy cream with full-fat coconut milk.

2. If superfine sugar is unavailable, pulse granulated sugar in a food processor until fine.

3. In the absence of vanilla beans, use high-quality pure vanilla extract as a substitute, adding it to the milk mixture after it has been heated.

Make Ahead Tips

The ice cream base can be made 1-2 days in advance and stored in the refrigerator, tightly covered. This allows the flavors to meld and the mixture to chill thoroughly, resulting in a smoother ice cream upon churning.

Presentation Ideas

Serve the ice cream in elegant bowls, garnished with a sprig of fresh mint or a vanilla pod for a touch of sophistication. For a more casual presentation, scoop it into colorful ice cream cones.

Pairing Recommendations

This vanilla bean ice cream pairs wonderfully with a variety of desserts, including chocolate lava cake, fruit tarts, and classic pies. For a beverage pairing, consider a sweet dessert wine or a rich, dark coffee.

Storage and Reheating Instructions

Store the ice cream in an airtight container in the freezer for up to 2 weeks. There is no need to reheat, but if the ice cream becomes too hard, let it sit at room temperature for a few minutes to soften before serving.

Nutrition Information

Calories per serving

A serving of Basic Vanilla Bean Ice Cream contains approximately 290 calories. The calories are primarily derived from the fats and sugars in the recipe, making this dessert an indulgent treat best enjoyed in moderation.

Carbohydrates

A single serving of Basic Vanilla Bean Ice Cream contains approximately 28 grams of carbohydrates. The primary source of carbohydrates in this recipe is the superfine sugar, which not only sweetens the ice cream but also contributes to its smooth texture.

Fats

This ice cream is rich in fats, with a serving providing about 18 grams of fat. The fats come from the heavy cream and egg yolks, which are essential for the creamy texture and mouthfeel of the ice cream. These fats are mostly saturated, contributing to the dessert's indulgent nature.

Proteins

Each serving of this vanilla bean ice cream contains around 5 grams of protein. The protein in this recipe comes from the milk and egg yolks, which also help to thicken the ice cream base and contribute to its nutritional value.

Vitamins and minerals

This ice cream provides a range of vitamins and minerals, including calcium from the milk and heavy cream, and vitamins A and D from the egg yolks. These nutrients contribute to bone health and support overall well-being.

Alergens

This recipe contains common allergens: dairy (milk, heavy cream) and eggs. Individuals with allergies or sensitivities to these ingredients should avoid this ice cream or seek suitable substitutions.

Summary

In summary, Basic Vanilla Bean Ice Cream is a rich, indulgent dessert high in fats and sugars, with moderate protein content. It provides certain vitamins and minerals but should be consumed in moderation due to its calorie content and the presence of allergens.

Summary

Basic Vanilla Bean Ice Cream is a classic dessert that offers a rich, creamy texture and the exquisite flavor of real vanilla. With its versatile serving options and potential for variations, this ice cream is a delightful treat that can be enjoyed in countless ways. By following the tips and techniques outlined in this guide, you can create a homemade ice cream that rivals any store-bought version, providing a satisfying conclusion to any meal or a sweet treat on a warm day.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was a warm summer day, much like today, when I stumbled upon the secret to creating the most delicious vanilla bean ice cream. I was a young girl, eager to learn the art of cooking from my grandmother, who was a renowned chef in our small town.

I remember watching in awe as she carefully split open a vanilla bean, scooping out the tiny black seeds with a delicate touch. The sweet aroma that filled the kitchen was intoxicating, and I knew I had to learn how to make this magical dessert for myself.

My grandmother noticed my fascination and invited me to help her prepare the ice cream. As she mixed together the cream, sugar, and vanilla bean seeds, she explained the importance of using high-quality ingredients and taking the time to infuse the flavors properly.

I listened intently as she shared stories of her own experiences learning to cook, and how each recipe had been passed down through generations of our family. She spoke of the joy that came from creating something delicious from scratch, and the satisfaction of sharing it with loved ones.

As we poured the creamy mixture into the ice cream maker, my grandmother whispered a secret tip that she had learned from an old friend many years ago. She explained that adding a pinch of salt would enhance the flavors and create a smoother texture in the final product.

I watched in amazement as the ice cream maker whirred to life, churning the mixture into a rich and creamy treat. The anticipation was almost unbearable as we waited for the ice cream to freeze, but the end result was well worth the wait.

When it was finally ready, my grandmother scooped out a generous portion of the vanilla bean ice cream and handed me a spoon. The first bite was pure bliss, with the sweet vanilla flavor dancing on my taste buds and the creamy texture melting in my mouth.

From that moment on, I was hooked. I begged my grandmother to teach me the recipe, and she happily obliged. Over the years, I have made countless batches of vanilla bean ice cream, each one better than the last as I honed my skills and experimented with different ingredients.

I have shared this recipe with friends and family, passing on the tradition of homemade ice cream to the next generation. And every time I make a batch, I am reminded of that fateful day when I learned the secret to creating the perfect vanilla bean ice cream.

As I sit here now, enjoying a bowl of the creamy dessert that holds so many memories, I am grateful for the lessons my grandmother taught me and the love that went into every scoop. The recipe may be simple, but the joy it brings is immeasurable. And for that, I am forever thankful.