Equipment
Ingredients
Ice Cream Base
- 480 ml heavy cream, cold
- 240 ml half and half, cold
- 150 g white sugar
- 1 vanilla bean, split and scraped
- 2 g kosher salt
Nutrition (per serving)
Method
Place the vanilla bean flat on a cutting board, carefully slice it open lengthwise with a paring knife, and scrape out the seeds.
Add the white sugar and the scraped vanilla seeds to a mixing bowl. Use your fingers to rub the seeds into the sugar until evenly distributed and highly fragrant.
Pour the half and half and kosher salt into the vanilla sugar. Whisk continuously until the sugar and salt are completely dissolved.
Stir in the heavy cream and drop the scraped, empty vanilla pod into the bowl to infuse.
Cover the mixing bowl tightly and chill the base in the refrigerator at 4°C (39°F) for at least 2 hours to allow the flavors to steep and ensure the mixture is thoroughly cold.
Remove and discard the vanilla pod. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's directions until it reaches a soft-serve consistency, usually about 20 to 25 minutes.
Transfer the churned ice cream into a freezer-safe container, smooth the top, and freeze at -18°C (0°F) for at least 4 hours to harden completely before serving.
Chef's Notes
- Always ensure your ice cream maker bowl has been freezing for at least 24 hours prior to churning. A partially frozen bowl is the leading cause of poorly textured homemade ice cream.
- For a deeper, more pronounced vanilla profile, let the base steep in the refrigerator overnight. Time is the best tool for extracting flavor from a vanilla pod.
- Pre-chill your freezer-safe storage container before transferring the freshly churned ice cream into it. This prevents the edges from melting during the transfer process.
- Because this recipe contains no egg yolks to act as stabilizers, it is best consumed within the first two weeks of freezing to enjoy its optimal creamy texture.
Storage
Refrigerator: 3 days — The liquid base can be stored in the refrigerator for up to 3 days before churning.
Freezer: 2 months — Store in an airtight container with plastic wrap pressed directly against the surface to prevent ice crystals.
