All-Natural Creamy Vanilla Bean Ice Cream Custard
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Summertime is the perfect time for making ice cream. And there is none better than an all natural recipe for creamy vanilla bean ice cream.
Looking to get that homemade vanilla bean ice cream custard flavor? This recipe will definitely fulfill your need.
How To Make The Best Tasting Vanilla Bean Ice Cream Custard
In order to get the best tasting homemade vanilla ice cream custard you must use a top quality “Grade A” vanilla bean. That is why I use and recommend the Madagascar Vanilla Bean. The Madagascar vanilla beans have that distinctive flavor and aroma all chefs long for in recipes calling for vanilla.
How To Cut A Vanilla Bean Custard
Just lay the bean on a clean flat cutting surface. Gently slice from the center towards each end. Carefully open the split bean and scrape the delicate seeds with a paring knife blade. Opening the seed pod before placing it in a liquid exposes more of the bean’s surface, intensifying the natural flavors.
The Ice Cream Maker
My grandpa used to be in charge of the ice cream maker when I was a kid. He would put all the ingredients into the ice cream maker, pack it with ice and salt and call all us kids over to the machine. I remember sharing the task of turning the crank of the ice cream maker with my cousin’s. There was probably about seven of us kids and we had the best time of our lives helping grandpa make ice cream.
As an adult, just the thought of having to turn a crank to make ice cream has never appealed to me at all. Therefore, I never made ice cream until now. One year, not long ago, I was craving that homemade ice cream taste. I didn’t have an ice cream maker but I knew I wanted a wooden one like grandpa had. There was only one exception. It had to be electric.
Although I was unable to locate an ice cream maker like mine as pictured below I did find one comparable on Amazon; electric ice cream maker. It too has the capability of making up to 6 quarts in like 15 to 40 minutes. With an electric ice cream maker I really look forward to making homemade ice cream every year!
When I make ice cream I very seldom make 6 quarts unless its for a family gathering like Memorial Day, Fourth of July, or Labor Day. Usually I will make just 1 quart. That seems to be the perfect size. At least for us it is. Making ice cream is actually easy. All you have to do is prepare the cream, put the liquid in the canister, pack with ice and ice cream salt, plug it in and let it do its thing!
I Scream You Scream Vanilla Bean Ice Cream Custard
Ingredients:
- 2 cups heavy whipping cream (divided)
- 1 cup whole milk
- 1 Madagascar Vanilla Bean
- 6 egg yolks (using farm fresh eggs will give the ice cream a deep yellow color. For a lighter color use store bought eggs)
- 1/2 cup granulated sugar
- 1 10# bag cubed ice
- 2 4# boxes ice cream salt
Instructions:
Prepare Vanilla Milk
Bring 1 cup heavy whipping cream and milk to a gentle boil. Remove from heat. After removing seeds from vanilla pod add the seeds and pod to the warm milk. Cover and allow to steep for 30 minutes. Strain milk discarding vanilla pods and return milk to heat and simmer.
Prepare Egg Mixture
In a medium bowl combine egg yolks and sugar. Beat with an electric hand mixer until yolks turn pale in color (about 5 minutes). Add the other 1 cup heavy whipping cream to egg mixture and gently whisk to combine. Slowly add egg mixture to simmering milk mixture.
Cook Ingredients
Cook on low heat stirring constantly until thick. You will know the mixture is done by doing the “wooden spoon test”. Coat the backside of a wooden spoon with the mixture and using your finger make a swipe across the backside and if the liquid holds its shape the mixture is done. Remove from heat and strain liquid through sieve into a medium bowl.
Chill
Prepare an ice bath by filling a large bowl with ice and some water. Place the medium bowl filled with the mixture on top of the ice bath. While the mixture is resting on top of ice bath stir occasionally until cooled completely.
Prepare to Make Ice Cream
Before starting this next step be sure to have plenty of ice and ice cream salt on hand. I usually get a 10 pound bag of ice and 2 boxes of ice cream salt. Although not all of the ice or salt will be used it’s better to be safe than sorry.
Follow manufacturers instructions when using the ice cream maker.
Below is an example of the steps I took to making this ice cream with my electric ice cream maker.
Once the liquid has completely cooled I placed the mixture into the ice cream maker canister. Then I placed the canister in the wooden bucket and put the cover in place. Inside the bucket between the canister and the bucket edges I added a small layer of ice and then a layer of salt. Then I added another layer of ice and salt and ice and salt until it was about 5 inches above the ice cream liquid in the canister.
I then attached the motor top, plugged it in and let it run. After about 15 – 20 minutes I turned the motor off and check on the status of the cream. If the cream has not completely set up replace the lid and motor and continue processing. Viola! Homemade vanilla bean ice cream!
Store Homemade Ice Cream in Freezer
Before I close I forgot to tell you. I absolutely love this ice cream insulated container. It’s compact, perfectly holds 1.5 quarts (there is also a 2.5 quart size if needed) it has a non-skid base and there are like four colors to choose from! As for me, I chose the white one. Love it! Check it out. Oh, yeah, don’t forget the ice cream scooper. 😉
I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE VANILLA BEAN ICE CREAM CUSTARD AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!
***Please come back and share your comments and tell my readers how you like this recipe.***
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Creamy All Natural Vanilla Bean Ice Cream Custard
Summertime is the perfect time for making ice cream. And there is none better than an all natural recipe for creamy vanilla bean ice cream custard.
Ingredients
- 2 cups heavy whipping cream divided
- 1 cup whole milk
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 Madagascar Vanilla Bean
- 1 10 pound bag cubed ice
- 2 4 pound boxes ice cream salt
Instructions
-
Prepare Vanilla Milk
Bring 1 cup heavy whipping cream and milk to a gentle boil. Remove from heat. After removing seeds from vanilla pod add the seeds and pod to the warm milk. Cover and allow to steep for 30 minutes. Strain milk discarding vanilla pods and return milk to heat and simmer.
-
Prepare Egg Mixture
In a medium bowl combine egg yolks and sugar. Beat with an electric hand mixer until yolks turn pale in color (about 5 minutes). Add the other 1 cup heavy whipping cream to egg mixture and gently whisk to combine. Slowly add egg mixture to simmering milk mixture.
-
Cook Ingredients
Cook on low heat stirring constantly until thick. You will know the mixture is done by doing the “wooden spoon test”. Coat the backside of a wooden spoon with the mixture and using your finger make a swipe across the backside and if the liquid holds its shape the mixture is done. Remove from heat and strain liquid through sieve into a medium bowl.
-
Chill
Prepare an ice bath by filling a large bowl with ice and some water. Place the medium bowl filled with the mixture on top of the ice bath. While the mixture is resting on top of ice bath stir occasionally until cooled completely.
-
Prepare to Make Ice Cream
Before starting this next step be sure to have plenty of ice and ice cream salt on hand. I usually get a 10 pound bag of ice and 2 boxes of ice cream salt. Although not all of the ice or salt will be used it’s better to be safe than sorry.
Follow manufacturers instructions when using the ice cream maker.
Below is an example of the steps I took to making this ice cream with my electric ice cream maker.
Once the liquid has completely cooled I placed the mixture into the ice cream maker canister. Then I placed the canister in the wooden bucket and put the cover in place. Inside the bucket between the canister and the bucket edges I added a small layer of ice and then a layer of salt. Then I added another layer of ice and salt and ice and salt until it was about 5 inches above the ice cream liquid in the canister.
I then attached the motor top, plugged it in and let it run. After about 15 – 20 minutes I turned the motor off and check on the status of the cream. If the cream has not completely set up replace the lid and motor and continue processing. Viola! Homemade vanilla bean ice cream!
-
Store Homemade Ice Cream in Freezer
Before I close I forgot to tell you. I absolutely love this ice cream insulated container. It’s compact, perfectly holds 1.5 quarts (there is also a 2.5 quart size if needed) it has a non-skid base and there are like four colors to choose from! As for me, I chose the white one. Love it! Check it out. Oh, yeah, don’t forget the ice cream scooper. 😉
