Vanilla Ice Cream
Everyone should have a recipe for Vanilla Ice Cream in their book of recipes. This one will serve you well! It’s fresh and not very complicated. You can serve Vanilla Ice Cream with almost anything. I strongly reccomend that you try it with brownies, apple pies, warm berry crisps, caramel sauce or chocolate sauce! Anything that you think that it’ll be nice
Soon it will be summer, so I don’t have to tell you… Make this recipe for your friends when you invite them over ! It will be a very nice detail!
Well, without further chit-chat, I give you the Vanilla Ice Cream!
Ingredients 
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (150g) sugar
1 vanilla bean, split lengthwise
2 cups (500ml) heavy cream
5 large egg yolks
1 teaspoon pure vanilla extract
Preparation
1- Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour.
2- To make the ice cream, set up an ice bath by placing a 2-quart (2l) bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
3- In a separate bowl, stir together the egg yolks. Rewarm the milk then gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
4- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
5- Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
6- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instruction or into your freezer.
A nice tip: Used vanilla beans can be rinsed and dried, then stored in a bin of sugar. That sugar can be used for baking and, of course, for future ice cream making!
Another tip: If you put it in your freezer, you must take it out from the freezer every hour for 5 minutes, to make the crystals smaller.
Experiment with this recipe! And always share with everyone you can that’s the secret to happiness!
See you all soon!
Bowl of recipes 
These posts look awesome! I’m definitely going to have to try some of these. Thanks for stopping by my blog earlier. I’m thinking we have a lot to share. In the immortal words of Arnold…”I’ll be back.” 🙂
I need to buy an ice cream maker soon. Summer is around the corner.
I love your blog so much that I nominated you for The Versatile Blogger Award! Visit my site to see the other nominations! http://linnyv.wordpress.com/2012/06/21/the-versatile-blogger-award/
Wow, you are really going for vanilla by using both a vanilla bean and vanilla extract!
If you have an instant-read thermometer, a nice trick is to heat the custard until it reaches 80-85 degrees. With a thermometer you can heat it up faster without having to worry about the custard going to boil.
Yes! I love the contrast of strong ingredients with the ice cold cream.
Thanks for the tip, I’ll have to buy the thermometer.. I think it can be really useful. Do you have a link where I could acquire one?
Amazon sells them. Just search for “probe thermometer”.
Okay, thanks!
Looks really good! Thank you for the like on my post “Wild Caught Salmon in Browned Butter!”
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