mmmm vanilla. imagine, for a moment, a baby vanilla plant. Yes, there it is. A small, humble plant with succulent leaves and a trumpet shaped flower, sweetly making its way through life… having a dream of what it wants to grow up to be. Maybe it has more important plans than just surviving… maybe it wants to help the world, starting small with one or two people, then a family… then a village… growing to be a global force of good. Maybe inspire some other vanilla plants, and boom, a mini vanilla revolution… then moving on the bigger goals, past the plant and past the planet… this vanilla plant wants to go the moon, to be a symbol of what can be achieved by putting the best minds together in a committed effort toward a common goal… this vanilla plant wants to be an astronaut, and this ice cream is its spaceship. so I say, fly baby vanilla plant, fly… leave your leaves behind, and place your pods perfectly into this recipe. Together, we can be the change we imagine.
This ice cream can save the world…
The above excerpt is written by A. He wanted to write about how wonderful this ice cream is. Vanilla ice cream is our favorite ice cream flavor, but unfortunately, I no longer eat dairy – boohoo! I’ve been told that it’s sweet, creamy and packed full of vanilla-ray goodness. This is from adding a vanilla pod and vanilla extract. It’s perfect served on its own, with chocolate sauce or on top of a warmed squidgy chocolate brownie.
THE BEST VANILLA BEAN ICE CREAM
makes 950 ml/1 quart
adapted from David Lebovitz: Vanilla Ice Cream
- 240 ml (1 c) full-fat (whole) milk
- 1 pinch sea salt
- 150 g (3/4 c) raw cane (turbinado) sugar
- 1 plump vanilla bean, split lengthwise
- 5 large egg yolks, beaten
- 480 ml (2 c) double (heavy) cream
- 1 teaspoon vanilla extract
1. Place milk, salt and sugar into a pan. Scrape the vanilla seeds out of the pod using a blunt knife directly into the milk, then throw in the pod too. Gently heat and stir until sugar has dissolved. Remove from heat and let infuse for 1 hour.
2. Half fill a medium-sized bowl with ice cubes. Place another bowl on top and pour in the double (heavy) cream.
3. Beat the egg yolks into the infused milk until well combined. There should be no bits of yolk visible, and the mixture should now be yellow in color. Cook over medium heat, stirring constantly until thickened.
4. Strain into the chilled double (heavy) cream sitting in an ice bath. Add vanilla extract and stir until mixture is cool. Cover and chill overnight.
5. Remove vanilla pod. Churn/freeze the chilled vanilla mixture in an ice cream maker^, according to the manufacturer’s instructions. Transfer to a plastic/glass container with lid and freeze overnight.
6. To serve, let ice cream sit at room temperature for 5-10 minutes before scooping. Enjoy!
^ If you don’t have an ice cream maker, pour the chilled mixture into a durable container and freeze for 45 minutes. Remove from the freezer and stir it vigorously with a fork, whisk or hand (stick) blender. Make sure that you beat it up well, breaking up all frozen sections. Return the mixture to the freezer. Repeat this procedure every 30 minutes, stirring vigorously until the mixture is evenly frozen. This procedure will take about 3 hours.