Vanilla Ice Cream

Here's the recipe - You will need an ice cream maker, the kind that attaches to your mixer (I have a Kitchen Aid but there are other brands) - you need to freeze it overnight before you begin.

* 1 whole vanilla bean (look in a gourmet food store or the baking section of a well-stocked supermarket)
* 1 1/2 cup whole milk (3.25%)
* 1 1/2 cup whipping cream (35%)
* 1 cup sugar
* 1 pinch salt
Mix the milk, cream, sugar and salt in a saucepan over low-ish heat. You want to be able to control what temperature the milk gets to, and if it heats too quickly it may scald.
Split the vanilla bean lengthwise down the center and flatten it out. With the back of the knife, scrape the inside of the vanilla bean out. (You’ll get lots of seeds and pulp. It’s good, good stuff.) Put the seeds and pulp into the milk mixture as it heats. Toss the emptied vanilla bean husk in too, why not!
Hheat the milk mixture to 170°F. Use a candy thermometer. Constantly stir the milk so that no hot patches form in the liquid. As soon as the milk mixture reaches 170°F, remove it from the heat.
Allow the milk mixture to cool a bit, then pour it into a container with a lid. Store it in the fridge overnight to let the mixture chill completely and the flavours mature.
When you’re ready to make ice cream, remove the ice cream maker bowl from the freezer (you did remember to freeze it overnight, right?) and assemble the appliance. Remove the vanilla bean husk from the milk mixture. Turn the machine on and slowly pour the milk mixture into the machine.
It usually takes about 20-25 minutes for the ice cream to reach soft-serve consistency. Using a spatula, pour the ice cream into a freezer container. Freeze the ice cream for a few more hours to give it a more firm texture.


PS- if you don't have an ice cream machine, send me a message and I'll post the custard-style recipe!


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