Recipe

Vanilla Bean Ice Cream

by Dan Souza

Vanilla has always been my favorite ice cream flavor. And I’m not alone—at the Penn State Ice Cream Short Course we learned that it’s by far the most popular flavor in America (sorry, chocolate). At the course we attended a vanilla lab, where Molly and I tasted beans from around the world. We were shocked at how different they were from one another. I highly recommend getting your hands on some Tahitian beans, which have a distinct ripe cherry flavor that’s pretty incredible. Here I call for blending the bean with the milk to extract as much flavor as possible. 

Yield
Makes about 1 quart (1000 grams)
Vanilla_LoafPan_015.jpg
Ingredients
325 g plus 50 g whole milk, divided
vanilla bean, split and cut crosswise into 3 pieces
110 g sugar
80 g nonfat dry milk powder
0.8 g kosher salt
355 g heavy cream
85 g corn syrup
15 g cornstarch
1¼ cups plus ¼ cup whole milk, divided
vanilla bean, split and cut crosswise into 3 pieces
½ cup plus ⅓ cup nonfat dry milk powder
½ cup (3½ ounces) sugar
¼ teaspoon kosher salt
1½ cups heavy cream
¼ cup corn syrup
1 tablespoon plus 2 teaspoons cornstarch
Essential Equipment
Instructions
    • 325 g whole milk
    • 1 vanilla bean, split and cut crosswise into 3 pieces
    • 110 g sugar
    • 80 g nonfat dry milk powder
    • 0.8 g kosher salt
    • 355 g heavy cream
    • 85 g corn syrup
    Place milk and vanilla bean in blender and process on high speed for 1 minute. In small bowl, whisk together sugar, milk powder, and salt. Whisk vanilla milk (do not strain), sugar mixture, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, about 5 to 7 minutes.
    • 50 g whole milk
    • 15 g cornstarch
    Meanwhile, whisk remaining milk and cornstarch together in small bowl.
  1. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 750 grams ice, 113 grams water, and 42 grams salt.)
  2. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
Instructions
    • 1¼ cups whole milk
    • 1 vanilla bean, split and cut crosswise into 3 pieces
    • ½ cup plus ⅓ cup nonfat dry milk powder
    • ½ cup (3½ ounces) sugar
    • ¼ teaspoon kosher salt
    • 1½ cups heavy cream
    • ¼ cup corn syrup
    Place milk and vanilla bean in blender and process on high speed for 1 minute. In small bowl, whisk together milk powder, sugar, and salt. Whisk vanilla milk (do not strain), sugar mixture, cream, and corn syrup together in large saucepan. Cook over medium-high heat until tiny bubbles form around edge of saucepan and mixture registers 190 degrees F/87.8 degrees C, whisking frequently to dissolve sugar and break up any clumps, about 5 to 7 minutes.
    • ¼ cup whole milk
    • 1 tablespoon plus 2 teaspoons cornstarch
    Meanwhile, whisk remaining milk and cornstarch together in small bowl. 
  1. Reduce heat to medium. Whisk cornstarch mixture to recombine, then whisk into milk mixture in saucepan. Cook, constantly scraping bottom of saucepan with rubber spatula, until mixture thickens, about 30 seconds. Immediately pour ice cream base through fine-mesh strainer into large bowl; let cool until no longer steaming, about 20 minutes. Cover bowl, transfer to refrigerator, and chill to 40 degrees F/ 4.4 degrees C, at least 6 or up to 8 hours. (Base can be chilled overnight. Alternatively, base can be chilled in about 90 minutes by placing it over ice bath of 6 cups ice, ½ cup water, and ⅓ cup salt.)
  2. Churn base in ice cream maker until mixture resembles thick soft-serve ice cream and registers 21 degrees F/-6.1 degrees C. Transfer to airtight container, cover, transfer to freezer, and freeze until hard, at least 2 hours or up to 8 hours.
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