This is my second attempt at making Vanilla ice cream. My first try was without the custard base and the texture was smooth but it was far too sweet. This time around I tried a recipe with a custard base and reduced the amount of sugar. I was delighted when I finally achieved a not too sweet but creamy, smooth and full of vanilla fragrance ice cream. I find it a challenge to snap pictures of homemade ice cream, for they melt so fast.....
Recipe for Vanilla Bean Ice Cream (adapted from 'here' with slight modification)
- 250 ml whipping cream
- 250 ml full cream milk
- 5 egg yolks
- 1 vanilla bean (scrape the seeds from the bean with the back of the knife)
- 90 gm caster sugar (reduced from 130 gm)
- 80 gm choc bits, crushed
- a pinch of salt
- In a pot, stir and lightly boil the cream, milk, salt and vanilla seeds till the milk begins to foam up slightly. Remove from heat.
- With a handheld whisk beat the egg yolks and sugar till light and fluffy.
- Gradually pour the cream milk mixture into the egg yolk mixture. Keep whisking to prevent the egg yolks from cooking.
- Pour the mixture back into the pot, keep stirring with a wooden spoon and cook till the custard thickens and can coat the back of the wooden spoon.
- Immediately remove from heat, pour the mixture into a bowl, cover with cling film, let cool, then keep refrigerated overnight.
- Churn the chilled custard in the ice-cream maker according to the manufacturer's instructions. Add in the choc bits just before the end of churning. Once made, transfer the ice-cream to a chilled container and store in the freezer.