Hello, Anne Carter welcome you all to Beyond The Bayou Blog to serve you delicious ice- cream. Today, we will try such an amazing recipe: Vanilla ice cream
Yesterday, my child came home from his tuition feeling utterly exhausted. I found him around the kitchen looking here and there. He usually does so out of hunger whenever returns from his classes. I already knew there would be such a situation and whipped up a batch of creamy vanilla ice cream for him in the noon.
The moment I mentioned my plan, his face lit up with joy. I served this recipe with one of his favorite Oatmeal Coconut Cookies as evening snacks. The moment I served him with the ice cream he requested me to drizzle the Praline Sauce over it.
So, if you want to know more about this recipe just stay tuned for the next few moments. Get back to us to share your reviews as I will be waiting for them eagerly.
Try More Such Recipes!
- Eggless Vanilla Cake
- Oat Milk Ice Cream
- Caramel Apple Butter Ice Cream
- Golden Milk Ice Cream
- Snow Ice Cream
Vanilla Ice Cream Recipe
Equipment
- Mixing Bowl
- Whisk
- Saucepan
- Freezer-Safe Container:
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 1 vanilla bean
- 1/8 sea salt
Instructions
- Combine cream, milk, sugar, vanilla, and salt in a saucepan. Warm over medium-low heat, stirring often, until sugar dissolves and mixture is warmed (about 5 minutes).
- Pour mixture into a heatproof bowl, cover, and chill for 2 hours or overnight.
- Once chilled, whisk ice cream base well.
- Churn in an ice cream maker following manufacturer's instructions (usually 20 to 30 minutes) until soft.
- For firmer texture, transfer churned ice cream to an airtight container and freeze for 2 to 4 hours.
- Store ice cream in freezer in an airtight container for up to a month. To scoop easily, let it sit at room temperature for a few minutes before serving.
Nutrition
What to Serve with Vanilla Ice Cream?
Time for The Tips!
- Creamy Dreamy Cream: Opt for whipping cream or heavy cream with at least 36% fat for that luscious texture. And don’t skimp on the milk – go for whole milk or full cream milk to really amp up the creaminess factor.
- Chill Out: Before diving into the ice cream-making process, crank up your refrigerator to its coldest setting. And make sure your cream is nice and chilled before you whip it up. Cold ingredients equal smoother ice cream!
- Vanilla Versatility: If you’re fresh out of vanilla extract, no worries! You can scrape the seeds from 1 to 2 vanilla beans for that delicious flavor. Vanilla powder works just as well too, so no need to stress.
- Smooth Operator: Want that ice cream to be as smooth as silk? Whip the mixture a couple more times once it’s semi-frozen. It might take a little extra effort, but trust me, the results are worth it.
- Thickening Tricks: If you’re out of cornstarch (or just prefer something different), reach for rice flour, arrowroot flour, or tapioca starch as substitutes. They’ll do the trick just fine!
- Vegan Vibes: For all you plant-based pals out there, don’t worry – you can still indulge in creamy goodness. Swap out the whipping cream for non-dairy options like non-dairy cream or whipping cream. And instead of dairy milk, almond milk or your favorite plant-based milk will work like a charm.
