Skip to main content
logo
Food Advertising by

Vanilla Bean Ice Cream


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)

    Ingredients

    • 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
    Method
    1. 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.
    2. With a handheld whisk beat the egg yolks and sugar till light and fluffy.
    3. Gradually pour the cream milk mixture into the egg yolk mixture.  Keep whisking to prevent the egg yolks from cooking.
    4. 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.
    5. Immediately remove from heat, pour the mixture into a bowl, cover with cling film, let cool, then keep refrigerated overnight.
    6. 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.




Comments

  1. Pretty clicks! Your vanilla ice cream looks so creamy, so good for this super hot weather. Yummy!

    ReplyDelete
    Replies
    1. Thank you, Ann! Had a hard time snapping the pictures, need to be quick!

      Delete
  2. Cheah, your ice cream is melting ... quick pass some to me. The weather is soooooooo hot, this is definitely a welcome treat.

    ReplyDelete
    Replies
    1. Yes, it melts very fast. Same here, the weather is incredibly hot and hazy.

      Delete
  3. Hi Cheah, your ice cream look so refreshing and inviting. Home made ice cream always taste the best. Nick click!

    Have a nice day.

    ReplyDelete
    Replies
    1. Yes, homemade ones are always better as we can control the amount of sugar. Thanks for the compliment!

      Delete
  4. what a hot hot weather now, have a cup of ice cream to cool down cool down. yummy.

    ReplyDelete
    Replies
    1. Yes, it's hot,hot here too. Read in the papers that there'll be more hot and hazy days to come..... sigh!

      Delete
  5. Hi Cheah, Looking at this ice cream makes me drool..... Unbelievable, home made ice-cream looks so inviting, how I wish you are just next door.

    ReplyDelete
  6. Cheah, I can't say no to your vanilla ice cream!

    ReplyDelete
    Replies
    1. You're more than welcome to share some with me!

      Delete
  7. Oh wow....beautiful ice cream! That must be so refreshing and cooling to eat in the hot weather back home.

    ReplyDelete
    Replies
    1. I envy you, Mary. We're having thick haze here and it's making me lethargic! You must appreciate your free air-cond. :)

      Delete
  8. yes, must stand by everything for shooting ice cream! homemade ice cream is very impatient! LOL!

    ReplyDelete
    Replies
    1. You're right, Lena. Your hands must work super fast:)

      Delete
  9. The vanilla ice cream looks so creamy! Beautiful presentation, Cheah.

    ReplyDelete
  10. Hi Cheah , pass a scoop or three of that pretty delicious vanilla bean ice cream over here ;D Yeah , taking photos of ice cream is such a pain in the behind during summer - it melts so fast *sigh* Try turning on the aircon next time lol

    ReplyDelete
    Replies
    1. Feel free to help yourself, Anne! We have summer the whole year through and my 'studio' is in the kitchen which unfortunately does not have an air-cond....:)

      Delete
  11. Cheah....hahaha perfect texture, creamy and smooth. Can imagine how good this is. I normally reduce the sugar too. Well done pal :)

    ReplyDelete
    Replies
    1. Thank you, momsie.... I'm now hooked on making ice cream!

      Delete
  12. Your vanilla bean ice cream looks so creamy and good! I love vanilla ice cream! And I dislike taking photos of ice creams, they melt really fast, especially in our hot and humid weather!

    ReplyDelete
    Replies
    1. Yes, must be quick and no time to arrange for good pose!

      Delete
  13. Ya, difficult to take ice cream photo in our hot weather here , I have yet to make a vanilla ice cream yet, glad that you found a good recipe.

    ReplyDelete
  14. The ice-cream looks great! I totally understand how you feel, I had to take pictures of ice-cream today too and mine melted way too quickly. I find that home-made ice-cream melts faster, maybe because it doesn't contain a stabilizer. I haven't visited for a while too, love the "new look". Well, it's probably not new but it's new to me, he he :)

    ReplyDelete
    Replies
    1. Yes, because homemade ones do not contain stabiliser, that's why. How I envy you in S'pore, breathing in fresh air as compared to us now up north :(

      Delete
  15. Hi Cheah,
    This vanilla ice cream looks so good!
    I like ice cream with custard base, I find it is smoother.
    Mee too, doesn't like to take pictures of ice cream on hot weather. The ice cream sweat very quickly .. LoL
    mui

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Puff Pastry Egg Tarts - 2 酥皮蛋撻

I took the opportunity to try my hands at making puff pastry from scratch when I was on vacation as the weather was quite cooling and I assumed that the dough wouldn't be sticky and messy to handle.
I could make both oil and water dough easily and there were no 'sweat and tears', LOL!  The pastries turned out nice and flaky and everybody gave their thumbs up for this dim sum, especially my dear grandnephew who asked for more!


Oil dough - Sieve the plain flour into a mixing bowl, add in the cold, cubed butter, mash with a fork and slowly combine to form a soft dough.  Wrap up with clingwrap and keep in the fridge for 30 mins.  (You can do this with a food processor if you wish),


Water dough - Sieve the plain flour into a mixing bowl, add in the slightly  beaten egg yolks, mix well, add ice cold water gradually,( you may not require the whole amount of water as too much water can make the pastry tough), mix well and form into a dough.  Wrap up with clingwrap and keep in the f…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.