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5 ice creams lined up in separate cups on a board on a wooden table
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Vanilla Ice Cream

Ice Cream Flavors that can't be beat! Here's a vanilla ice cream base recipe to play with so you can come up with all your own amazing flavor combinations. Super YUM! | www.lakesidetable.com
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Servings 1 .5 quarts
Author Firefly Grill

Ingredients

  • 10.9 oz. Heavy Whipping Cream 309g
  • 5.5 oz. 2% Milk 156
  • 4 oz. Sugar 113g
  • 1 Vanilla Bean
  • .07 oz. Ice Cream Stabilizer 2g
  • 3 oz. Egg Yolks 85g
  • .7 oz. Trimoline* 20g
  • .07 oz. Fine Salt 2g

Instructions

  1. 1. Cut vanilla bean in 1/2 and scrape out the seeds.
  2. 2. Add vanilla bean husk and scraping to the milk, cream, and sugar.
  3. 3. Heat to 65C (or 149F)
  4. 4. Turn off heat and let cool.  Then slowly stream yolks into liquid while whisking constantly.
  5. 5. Let mature overnight in the refrigerator.
  6. 6. Strain base with a fine strainer before spinning in ice cream machine.
  7. 7. Spin in ice cream machine until thick and creamy.

Recipe Notes

Both Ice Cream Stabilizer and Trimoline can be found on Amazon.  Check out my post for links.  Trimoline is a sweet sugar syrup that stabilizes and helps keep the ice cream from crystalizing.  Ice Cream Stabilizer is a guar gum powder that also keeps ice cream smooth and creamy.

Special equipment needed: Ice Cream Maker, Kitchen Scale, Trimoline (invert sugar), & Ice Cream Stabilizer

Nutrition Facts
Vanilla Ice Cream
Amount Per Serving
Calories 0
% Daily Value*
Monounsaturated Fat 0g
Potassium 0mg0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.