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The Vanilla Ice Cream Experiment

By Justin G. on 24SEP19THU

So, I’ve run the following experiments.

1. Full cream.
2. 2 C cream, 1 C whole milk.
3. 2 C cream, 1 C half and half.

The full cream version is the winner. Don’t mess with the best. The Perfect Scoop, 1st ed. by David Lebovitz has more great recipes.

Vanilla Ice Cream Dream

A Philadelphia style ice cream.

Prep

Put the ice cream churning tub thing in the freezer the day before you plan to make the base. If that’s the kind of ice cream maker you have.

Ingredients

• 3 C heavy cream; get the all grass fed or organic stuff.
• 3/4 C sugar (150 g)
• 1 vanilla bean, split; Costco has a good price on these. Email me if you know another good source.
• pinch salt
• 3/4 t vanilla extra

Steps

1. Add 1 C cream to a saucepan, and add the sugar and salt. Cut the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds and the bean pod to the pot. Heat over medium, stirring, until the temperature reaches 175 F¹ and the sugar is dissolved.
2. Remove from heat and add the rest of the cream, and the vanilla extract. Stir to combine.
3. Chill overnight in the fridge.
4. Remove the bean pod, rinse and save for another use.
5. Churn the ice cream according to the manufacturer of the churner’s instructions.
6. Freeze for a few hours before serving.

Eat that with brownies, pineapple upside down cake, berry or apple cobblers, or just by itself.

Email me your favorite ice cream flavor.