THE ULTIMATE BLUE RIBBON VANILLA ICE CREAM

Ingredients:

(Makes about Three and a Half cups)

1 cup whole milk (240 ml)

1 and 1/2 cups heavy cream (350 ml)

1/4 cup sugar (50 g) + another 1/4 cup sugar (separated)

1 vanilla pod, split lengthwise with seeds scraped out (or 1 to 2 tsp. vanilla extract*)

Pinch of salt

5 egg yolks

Bowl of ice water

*if using vanilla extract, keep in mind that alcohol will lower the freezing temperature of your custard. The more extract, the less stable your ice cream will be.

Tools:

Heavy Bottom Pot or Double boiler (Don’t have a Double Boiler? Don’t worry, just place a medium bowl over the top of a pot with a an inch or two of water simmering in the bottom.)

Whisk

Sieve

Large bowl & smaller bowl (ice bath)

Clean dish cloth

Heatproof Spatula and/or Wooden spoon

Instructions:

1. Combine the milk, cream, first 1/4 cup of sugar, and salt in a medium-sized heavy-bottom saucepan or double boiler. Scrape in the seeds from your vanilla bean then add pod as well (or simply add your vanilla extract if you are not using vanilla beans.) Gently bring the mixture just to a simmer, stirring often to dissolve sugar and keep the dairy from scalding. As soon as it reaches a simmer, remove from heat. If using vanilla bean, cover and let sit 30 minutes.

2. Fill a large bowl with cold water and ice. Place a sieve a over medium bowl and set aside. (This will become an ice bath for cooling the custard later on.)

3. When the 30 minutes has almost passed, whisk the egg yolks and second 1/4 cup sugar in a medium bowl until pale (about 2 minutes).

(If you have a powerful blender, you also have the option to purée the vanilla bean pod into the mixture once the dairy mixture is done steeping.)

4. Gradually whisk ½ cup of the warm cream mixture into the yolk mixture. Then add the yolk mixture back into the remaining cream mixture. Cook over medium heat, stirring constantly, until thick enough to coat a wooden spoon.

5. Strain the custard into the waiting bowl and then float it in the ice bath. Stir periodically until it is cool. (You can add the vanilla pod back into the custard if you want to leave it in while it chills.)

6. Refrigerate in an airtight container for at least four hours. Letting it sit even longer, perhaps overnight, is even better.

7. When you are ready to churn, remove the vanilla pod and follow the instructions of your ice cream maker. Pour your chilled custard into your machine and let it churn until it has the texture you desire. Once finished, store the ice cream in a pre-chilled, air-tight container and freeze! 

This Vanilla Ice Cream Will Stay Fresh For About One Week.

Notes:

+ Vanilla ice cream is simple and easy to dress up for more special occasions. Top your vanilla with poached fruit, toasted nuts, or caramel sauce to give it some extra character.

+ Coffee lovers out there can add some Italian flare. Make an "affogato" by pouring a shot of espresso over your scoop of vanilla... you might even add a bit of amaretto if you're feeling particularly cheerful.

+ Vanilla as an ingredient comes in many different forms. I used ground Bourbon (Madagascar) vanilla beans because I had trouble getting my hands on Mexican vanilla, but you can use whichever vanilla you prefer. In fact, you can mix two types of vanilla to give it a more complex flavor. 

• Bourbon (Madagascar) Vanilla - rich and creamy notes. Great for baking and dishes where vanilla is meant to compliment the main flavor.

• Tahitian Vanilla - floral, sweet, softer flavor. Very different flavor from the other vanillas.

• Mexican Vanilla - bold, robust, and creamy quality. Perfect for dishes where vanilla is the main flavor.

• Other Vanillas - Tonga, Indian, and Indonesian - each with their own distinct flavors.

Great pairings for Vanilla:

Rich: Dark Chocolate (cakes or sauces), Bourbon, Coffee, Spices (Cinnamon, Clove, Nutmeg, etc.), Nuts (Walnuts, Pistachio, etc.), and Caramel

Light: Fruits (Strawberries, Baked Apples, Pear, etc.), Mint, Orange Blossom, Rose, Cardamom, lightly scented pastry/cakes/cookies (lemon, orange, shortbread, etc), and Coconut!

Dessert Ideas: Use your homemade vanilla in recipes like Poire-belle-Hélène!