Vanilla Bean Ice Cream
 
Prep time
Cook time
Total time
 
Recipe type: Ice Cream
Ingredients
  • 250ml whole milk
  • A pinch of salt
  • 150g sugar
  • 1 vanilla bean, split lengthwise
  • 500ml cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla paste
Instructions
  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. 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.
  3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  4. Strain the custard into the cream. Stir over ice bath until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
  5. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Recipe by Swee San's Kitchen at http://thesweetspot.com.my/macaron-ice-cream-dessert/

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