Wednesday, 17 August 2016

Vanilla Bean Ice cream

Vanilla Bean Icecream

Ice cream is something one should enjoy making at home. The different combinations, the fun of adding your favourite flavours and the excitement of eating a freshly churned batch of creamy goodness is indescribable.

Here is a basic vanilla ice cream, and yet adding a vanilla bean, some vanilla bean paste and a touch of premium vanilla makes it a cut above the rest.

Serve it with a brandy snap, with fresh fruit or simply on its own. It is divine.

Serves 10 


3 egg yolks, beaten in a bowl until smooth
1 1/2 cups full milk
pinch of salt
1 long vanilla bean pod, slit open

2 cans condensed milk
1 can evaporated milk
2 cups full cream, chilled
1/2 tsp vanilla essence
1/2 tsp vanilla bean paste

In a pan scald the milk, salt and vanilla bean with the beaten egg yolks that you seive into it.  Keep the flame low to medium, using a wooden spoon keep stirring specially scraping the sides of the pan. The mixture must not boil but it will feel heavier as it nears boiling point. 
Remove from the heat and add the condensed milk, mix well and add the evaporated milk and then finally the cream which is chilled. Mix well and taste for sweetness and vanilla flavouring. Remove the vanilla pod from the mixture and scrape the insides of the pod for the creamy paste. Add all of it to the icecream mixture. 
For a full body flavour add the best vanilla essence you can find. If you have access to vanilla bean paste add that too.

Now chill and churn the icecream. Before churning taste the liquid to check for the flavours. 

Using a seive to add the eggs is very important to get the smoothness to the ice cream.

If you want to buy only one kind of vanilla, it is best to buy the pod. It is generally sold as a pair. If you need the second one soak that in the mixture for ten minutes to soften and slit and remove the bean paste. Add to your taste.
This ice cream is rich, creamy  and pungent  of vanilla bean.
If you do not have Vanilla that is of superior quality it is better not to add any liquid. Flavourings will spoil it.
There are 3 types of vanilla Tahitian, Madagascar or Mexican Each one is distinct in its aroma and flavour.  The one generally available is Madagascar.  A personal preference is best to use in your desserts.

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