How to Make Vanilla Bean Ice Cream

Yields: 1 quart

Preparation time: 15 mins + 2 hours (inactive)

Cooking time: 30 mins

Ingredients needed to make Vanilla Bean Ice Cream:

For the ice cream:

• 1 vanilla bean, split lengthwise
• 1 cup whole milk
• 6 large egg yolks
• 2 cups heavy cream
• 1 tbsp vodka
• ¾ tsp pure vanilla extract
• 2 tbsp corn syrup
• ¾ cup granulated sugar
• ¼ tsp salt

For the syrup:

• ¾ cup packed light brown sugar
• ¾ cup granulated sugar
• ¾ cup water
• 1 tbsp light corn syrup
• ½ tsp espresso powder
• ¾ cup unsweetened cocoa powder
• 1 tbsp pure vanilla extract
• Pinch of kosher salt

Cooking instructions for Vanilla Bean Ice Cream:

• Empty a cup of heavy cream into a medium saucepan, along with the milk, corn syrup and sugar.
• Sprinkle a dash of salt into it and heat the mixture over moderate heat while stirring at times to prevent the mixture from sticking to the base of the pan.
• Scrape the seeds out of the vanilla bean and stir it into the warm milk mixture, along with the pod itself.
• Put a lid on and turn off the heat; let it rest for about half an hour at room temperature to let the vanilla seeds and pod infuse their flavor into the mixture.
• Pour rest of the cream into a large bowl and place a fine mesh sieve on top of it.
• Whisk the eggs together into a pale, yellowish mixture, in a separate bowl.
• Pour the vanilla flavoured milk mixture into the whisked egg yolks gradually, in a steady stream, while beating continuously to temper the egg yolks.
• Pour the tempered egg yolk into the pan and cook it over moderate heat while stirring constantly with a wooden spatula, until it turns thick enough to coat the back of the spatula.
• Pass this custard through a fine mesh sieve and whisk the cream into the strained custard.
• Plop the vanilla bean back to the custard and beat in a bout of vodka, followed by a splash of vanilla extract.
• Place the bowl of custard in an ice bath and stir until it cools down completely.
• Leave the custard into the refrigerator overnight to chill.
• On the following day, discard the vanilla bean and pour it into an ice cream maker.
• Churn the ice cream according to the manufacturer’s instruction and spoon it into a freeze-safe container.
• Leave it in the freezer until it sets while you prepare the chocolate sauce.
• To make the chocolate sauce, bring a mixture of water and the sugars to a boil.
• Lower the heat to moderate low and beat in the corn syrup, espresso as well as cocoa powder and a dash of salt, whisking constantly until they blend into a smooth mixture, without lumps.
• Simmer the mixture until it reduces into thicker syrup and turn off the heat.
• Whisk in the vanilla and pass it through a fine mesh strainer into a bowl.
• Cool the strained syrup to room temperature and transfer it into a squeeze bottle.
• Refrigerate until required.
• Once the ice cream sets, scoop it out into serving cups and drizzle lots of chocolate syrup over them.
• Serve chilled.

Image credit: Wikimedia Commons