Vanilla Bean Ice Cream | with egg yolks (custard)

May 14, 2021 | © 2021 Biterkin

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This is a Vanilla Bean Ice Cream, made with vanilla bean, milk, cream, sugar and egg yolks. This kind of ice cream is a rare treat and most likely to be devoured in fine-dining restaurants and high-end ice cream parlours. Compared to the classic vanilla ice cream, which is made with vanilla extract/essence, Vanilla Bean ice cream is definitely superior, all full of vanilla seeds speckles and a buttery, full-bodied vanilla flavour.

Vanilla beans may be rare to find (and expensive), but if you can lay your hands on them, you can make the most premium of ice creams at home, at only a fraction of the cost. 

This a custard ice cream, which means that it is made with dairy and egg yolks, cooked over the stovetop until thickened. Egg yolks are the miraculous, natural ingredient which makes for a perfectly velvety and luxurious ice cream. So if you are after a top-quality ice cream, this Vanilla Bean Ice Cream recipe is for you.

For a richer ice cream, try this custard version, made with egg yolks

Want quick and easy? Try this: philadelphia-style

No ice cream maker? a perfect no-churn with cream, sugar, egg yolks 

no vanilla bean? this one uses vanilla extract

or see all options here

The Biterkin tricks to a perfect Vanilla Bean Ice Cream:

Here are some tricks which can take this vanilla bean ice cream to the next level. You can choose the one which suits you most or, if you want to experience the ultimate vanilla bean ice cream, use them all.

However, if you choose to keep things simple and skip them, rest assured that everyone will love this vanilla bean ice cream nevertheless. 

Although one vanilla bean is enough to flavour this ice cream and everyone will love it anyway, you can use two vanilla beans if you feel like making a top-notch ice cream. This is the extra mile and I rarely do it, with vanilla beans being so expensive, but sometimes I want to create a “fine dining restaurant” experience for my guests and then this vanilla seeds-loaded and vanilla flavour-bursting ice cream is the one which perfectly suits the occasion.

This is totally optional, but you can replace regular sugar with a good-quality raw cane sugar, such as Demerara or Turbinado. These are sugars which are very aromatic, thanks to their natural content in molasses, which gives them an earthy, slightly caramelised aroma, giving the final ice cream an aroma similar to that of vanilla’s.

By replacing regular sugar with a good quality raw cane sugar, you boost the vanilla flavour of the ice cream, which takes the vanilla-ness to the next level.

You will need a good-quality raw cane sugar to obtain the best results. To evaluate the quality of the sugar, you only have to sniff it; it should smell divine.  In my experience, the best Demerara sugar comes from the island of Mauritius, so I always check the packaging for the origin.

This is a small trick you can use to adjust the level of vanilla-ness of the ice cream to your likings.

All you have to do is make the ice cream mixture and omit adding any vanilla extract before churning it. You can decide whether to add the vanilla extract or not during the last stages of churning, when the ice cream is nice and fluffy, by tasting a spoonful of it. Chances are that you will love the flavour nevertheless; however, if you decide to further boost the vanilla flavour, go on and add one teaspoon vanilla extract in the ice cream, with the machine running, then leave it to churn for 5-8 minutes more. You can add up to one tablespoon of vanilla extract, just keep in mind that the flavours will reach their full potential after a few hours of sitting in the freezer, so do not be tempted to add more than that.

The ingredients:

This is what you will need:

Every single ingredient plays a vital role in the recipe. Ice creams are all about using the right ingredients, in the right quantities. Do not play around increasing/decreasing one ingredient or trying to use low-fat versions of dairy and sweeteners, such as stevia/other decreased-calorie sugars. Look out for these:

The recipe at a glance:
Vanilla Bean Ice Cream | with egg yolks
Ingredients:

For best results, use a digital kitchen scale and measure the ingredients directly into the utensils, when you need them.

Avoid weighing in one utensil and transferring to another, as this causes a small, but important loss of quantity, especially in liquids.

For cup measurements:

If using cups to measure the ingredients, make sure that you thoroughly scrape the cup with a rubber spatula every time you measure something and empty it.

Use regular, whole cow’s milk, fresh, with around 3,5% fat.

Do not substitute with skimmed milk (lower fat) or non-dairy milk, like nut milk. Both the fat and the milk proteins are needed for the recipe to work. 

You can use regular sugar (white granulated sugar) or a good quality raw cane sugar such as Turbinado or Demerara, which enhances the vanilla flavours.

Do not use sugar substitutes, such as table sweeteners or stevia. Also, do not use confectioner’s sugar, it is not suitable for this recipe. 

Use heavy cream with 35-36% fat percentage. It should be of pourable consistency. It is ok to use cream which is suitable for whipping and/or ultra-pasteurised cream, as far as the fat content is right and you like its flavour. Just check the ingredients, for it should contain no sugar (or other sweeteners).

If you live in the UK where heavy cream is not available, you can combine double cream and milk to create heavy cream.

For 500 gr (17.6 oz.) heavy cream you will need:

  • 350 gr double cream (12.3 oz.) (with 50% fat)
  • 150 gr/ml regular milk (5.3 oz.) (3.5% fat) *

To make the heavy cream, put the double cream in a large bowl, then pour in the milk, a little at a time, stirring smoothly with a rubber spatula until just incorporated. You need the cream to be smooth and preferably with a pourable consistency. Resist the urge to  whisk, as it may turn it into whipped cream.

Proceed with the recipe, just as if you had the 500 gr (17.6 oz.) heavy cream needed.

* these 150 gr milk (5.3 oz.) are additional to the 325 gr milk (11.4 oz) asked in the recipe. This means that you will need in total 475 gr; milk (16.7 oz.), from which:

  • 325 gr (11.5 oz.) are for the recipe; and
  • 150 gr (5.3 oz.) are to mix with the double cream.

it is recommended to weigh the egg yolks, because egg sizes (and their yolks) may vary from my country to yours. If you do not have a scale, use only egg yolks from eggs which are in the range of around 65 – 75 gr; 2.3 – 2.65 oz (whole egg, in its shell). The weight of the eggs is written on their packaging and they may be labelled as “large” or “extra large”, depending on the country they are sold.

TIP: to separate the egg yolk from the white, do it when the eggs are cold from the fridge, as the egg yolks are firmer and are easy to handle.

A good vanilla bean looks fresh and plumpy. The plumpier the vanilla bean, the more the seeds which hide inside it are; and the more flavourful the ice cream will be. 

Although one vanilla bean is enough for this recipe, you can use up to two vanilla pods if you feel generous. 

Tip: when it is time to remove the vanilla bean from the ice cream right before churning, give each halved bean a last scrape with your fingers (clean hands, please), holding the halved bean between your thumb and index finger and sliding it lengthwise over the custard, to remove any seed residues which are attached on the pod and add them in. The reason to do so, is that the vanilla bean softens after steeping in the ice cream mixture; and any seeds which are still attached to it are easy to remove and add in your ice cream.

It is optional to add vanilla extract, as the vanilla bean should provide enough vanilla aroma to the ice cream, especially if it is a good-quality one. However, if you want to boost the vanilla flavour, use “pure vanilla extract” or “vanilla essence”, additionally. 

If you feel unsure whether to add vanilla extract or not, you can simply decide whether to add it or not, after tasting the ice cream during the last stages of churning – at that point, you can decide upon tasting if you really want a vanilla boost and add the vanilla extract then. To do so, add it in the ice cream with the machine running and leave to churn for 10 minutes more for the vanilla extract to be fully incorporated.

It is good to know that the ice cream’s flavours reach their peak after it sits in the freezer for a few hours, so do not be tempted to add more than 1 Tbs of vanilla extract.

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop.

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferably a flexible one.

Using a saucepan with a long handle in step 1 is useful for easily pouring  the boiling milk with one hand, while whisking the eggs vigorously with the other.

Bonus tip: put a towel under the bowl with the eggs, to keep it in place while whisking.

Instructions

Before starting, make sure that your ice cream maker is ready for churning when needed. This means that if it has a removable freezer bowl, it should be put in the freezer for the whole time indicated by the manufacturer, usually 24 hours.

If you intend to transfer the ice cream to a container to store the ice cream, put this container in the freezer well ahead of time, too; this will prevent the ice cream from melting upon contact with it.

Step 1: Prepare the ice cream mixture

Prepare the heavy cream: pour the heavy cream (500 gr; 197.6 oz; 2 cups & 2 Tbs.) into a large bowl and set a fine mesh strainer over it. Set aside.

Prepare the egg yolks: put the egg yolks (100 gr; 3.5 oz)  in a medium bowl, and whisk them for one minute to break them down. Set next to the stovetop.

Warm the milk and sugar: place the milk (400 gr; 14.1 oz; 1 cup) and the sugar (180 gr; 6.35 oz; ¾ cup & 2 Tbs,) in a medium saucepan. Warm over medium heat, stirring often with a silicone spatula.
Pour the hot milk in the egg yolks: when all the sugar dissolves and the milk is hot and steamy, remove it from the heat and pour it over the egg yolks with one hand, while whisking them vigorously with the other. 

Cook until thickened: give a nice and thorough stir to the milk/yolks mixture and pour it back into the saucepan. Return to the heat and cook over medium-high heat, stirring constantly the bottom with a rubber spatula so that the base doesn’t catch. 

Remove from the heat when the custard starts to thicken slightly (this is at 80ºC / 176 ºF, if you have an instant-read thermometer). Pour over the mesh strainer and into the heavy cream. Stir.

Scrape the vanilla seeds  from the vanilla bean directly into the custard and whisk to combine. Αdd the vanilla bean, too.

Step 2: Chill the ice cream mixture

Cool it down: prepare an ice bath by putting ice cubes and cold water in a large bowl and carefully nest the bowl with the ice cream mixture in it, taking care that no water slips into it. Leave it to cool down for about 30 minutes, stirring occasionally.

Chill thoroughly: the ice cream mixture should come to fridge-cold temperature, before you churn it with the ice cream maker. To chill it, use one of the two methods below (click on methods to read more):

Personally, I prefer the slow method, as during the refrigeration process the ice cream mixture matures and the flavours improve. However, most people do not notice this flavour improvement, therefore feel free to follow the method which is more convenient to you.
One more thing to consider when choosing the fast method is whether you have enough ice to fully submerge the ice cream bag. 

When churning with a domestic ice cream maker, your ice cream mixture should always be thoroughly chilled. Otherwise, your ice cream maker may not be able to churn the ice cream to its fullest potential, resulting in a sloppy liquid vs. a fluffy ice cream.

Step 3: Churn the ice cream

Check the ice cream mixture: if it is thoroughly chilled before churning: it should feel fridge-cold to the touch (or if you have an instant-read thermometer, it should read 4ºC–8ºC / 39ºF-46ºF).

Prepare the ice cream maker: according to the manufacturer’s instructions. 

Remove the vanilla bean from the ice cream mixture, add the vanilla extract (if using) and give a last, thorough stir to the ice cream mixture.

Churn: with the machine running, pour the chilled ice cream mixture through the canister and into the ice cream maker and leave to churn until fluffed up and creamy; depending on your ice cream maker this can take anywhere from 30-60 minutes; (see below).

This vanilla ice cream will expand and fluff up during churning. It is ready when it looks smooth and fluffy. This could take anywhere from 30-60 minutes, depending on your ice cream maker.

To evaluate if it’s ready, lift a spoonful; it should be thick enough to stand on the spoon, but still be soft, like soft-serve ice cream. If, upon lifting some ice cream with the spoon, a pool immediately starts forming on its edges, you will have to churn it for longer. 

In any case, if you feel doubts about the consistency, leave it for ten minutes more. But beware: at this stage, do not expect it to be like store-bought carton ice cream; for now, it should be more like soft-serve ice cream. It will firm up and become like store-bought ice cream only after it sets in the freezer. 

So, stop the ice cream maker when it is thick and creamy, as described above. If you leave it for much longer, it will start turning grainy.

Step 4: Put in the freezer to set
Put in the freezer to set:: before serving the ice cream or removing it to a container for storage, you have to put it in the freezer to set. Remove the removable freezer bowl (still filled with the vanilla ice cream) from the ice cream machine, cover with a lid and put it in the freezer to set. Setting time depends highly on the type of ice cream maker you use; see notes below for indicative times.
Serve or store: when it sets, you can serve it directly from the removable freezer bowl or transfer it to an airtight container for longer storing.

The setting time for the ice cream largely depends on the type of ice cream maker you use.

This can take :

  • anywhere from 1 to 4 hours for removable freezer bowls (these are the ice cream maker bowls which must be frozen before churning). 
  • 1 hour for aluminium bowls (these are the bowls from compressor ice cream makers)

Note: the times given are indicative, actual time may vary depending on many factors, so do check it every one hour or two, while it sits in the freezer. For example, with my Cuisinart ice cream maker, it takes one hour for the ice cream to set, whereas with the Krups ice cream maker it takes 3 hours. 

To evaluate if the ice cream has properly set, insert a knife into it, all the way to the bottom:

  • if it is properly set, it will be soft enough for the knife to be inserted into it, and yet have the same consistency from top to bottom
  • if it is not ready yet, it will feel hard on the top and softer as you go down
  • if it is too hard for the knife to insert, you may have left it in the freezer for too long. You can still bring it to a perfectly scoopable consistency, just read the troubleshooting guide below.

If the ice cream stays in the removable freezer bowl for too long, it will harden and will be difficult to serve or remove to another container.

Do not worry though, you can still make it scoopable by leaving it in the refrigerator to soften. This can take :

  • 4-6 hours for removable freezer bowls (these are the ice cream maker bowls which must be frozen before churning)
  • 1 hour for aluminium bowls (these are the bowls from compressor ice cream makers)

(Note: the time given is indicative, actual time may vary depending on many factors, so do check it every one hour or two, while it sits in the refrigerator).

After this, the ice cream will be easy to scoop and transfer to another container; or serve directly from the ice cream maker.

Straight after churning, the ice cream has a soft-serve consistency and melts immediately upon contact with anything. This makes it impossible to serve or transfer to another container.

Putting it directly in the freezer to set after churning, will help it set and reach the right consistency.

Then you can serve it or transfer to a sealable container for longer storing.

Storage and serving

Storage: in the freezer for one month, covered well to protect it from absorbing the freezer’s smells.

Scooping: this ice cream, like all artisanal ice creams, freezes hard in the long term. To soften it to a perfectly scoopable consistency, put it in the refrigerator for one hour. 

Use a rubber spatula: 

A flexible rubber spatula is useful for:

-wiping the bottom of the saucepan when cooking dairy on the stovetop

-scraping residues which would be otherwise left behind in bowls, saucepans etc.

If you do not have one, I strongly encourage you to buy one, preferably a flexible one.

Use a saucepan with a long handle: 

Using a saucepan with a long handle in step 1 is useful for easily pouring  the boiling milk with one hand, while whisking the eggs vigorously with the other.

Bonus tip: put a towel under the bowl with the eggs, to keep it in place while whisking.

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