Vanilla Ice Cream

For 1qt/l of ice cream, you're going to need...

  • Ingredients
  • 600g heavy cream
  • 200g whole milk
  • 80g cane sugar
  • 3 egg yolks (40-50g)
  • 40g dextrose
  • 1 vanilla bean
  • 5g vanilla extract
  • 2g salt
  • 0.2g locust bean gum
  • 0.1g guar gum
  • 0.05g lambda carrageenan
  • Time
  • About 9 hours total (1 hour active time)
  • Equipment
  • blender
  • saucepan, at least 1.5qt/l
  • ice cream maker, at least 1.5qt/l

Preparation

Slice open the vanilla bean with a small knife and scrape out the seeds. Reserve pod.

  • In a small bowl:
  • + 80g cane sugar
  • + 40g dextrose
  • + 2g salt
  • + 0.2g locust bean gum
  • + 0.1g guar gum
  • + 0.05g lambda carrageenan

Mix ingredients to combine and set aside.

  • In a blender:
  • + 600g heavy cream
  • + 200g whole milk
  • + 3 egg yolks
  • + 5g vanilla extract
  • + vanilla bean seeds

Mix on medium speed then lower the blender to the lowest speed and keep it running to create a vortex.

Slowly pour in the dry ingredients to combine. Turn the blender to high for 10 seconds, then shut it off.

Add mixture and vanilla bean pod to saucepan over medium-low heat and bring up to 170°F / 77°C and hold it there to denature the whey protein, hydrate the gums, and reduce the mixture.

Once the mixture coats the back of a spoon, remove from heat and transfer to a sealable heat-resistant container.

Place in a refrigerator to allow the flavors to develop fully and cool down to 40°F / 10°C - approximately 4 hours.

When the mix is down to temp, strain off vanilla bean pod and transfer to a pre-chilled ice cream maker and run the ice cream maker until the ice cream is fully thickened.

Transfer ice cream into a sealable container and freeze for at least 4 hours (ideally overnight).

Allow ice cream to thaw at room temperature for about 10 minutes before scooping.