Vanilla Ice Cream – The Washington Post

If you like a creamy ice cream when you have one, try this recipe, which uses heavy cream and goat’s milk to create a scrumptious dessert, with just a little spice. Ice cream is great on its own, but also makes a good base for add-ins, such as chocolate chips or nuts. Use a split vanilla bean rather than an extract for a richer flavor. When you’re done with the vanilla bean, rinse it, pat it dry, and add it to a sugar box to make vanilla sugar. (Need some ideas for using your egg whites? See related recipes for Pavlovas and Egg White Frittata and Omelet.)

You can substitute whole milk for goat’s milk, but the ice cream will be slightly less creamy and taste a bit sweeter.

You will need a 2 quart capacity ice cream maker. If yours is smaller, halve the recipe or plan to brew it in batches.

Active time: 20 minutes ; Total time: 45 minutes, plus chill and freeze time

Get ahead: The ice cream base should chill for at least 6 hours and up to overnight in the refrigerator. Churned ice cream should harden in the freezer for at least 6 hours.

Storage Notes: Freeze in an airtight container, with waxed paper pressed side up, for up to 2 weeks.



Size tested: 14 servings; makes 1 3/4 pints

  • 10 large egg yolks

  • 1 cup (200 grams) granulated sugar, divided

  • 3 cups (720 milliliters) heavy cream

  • 2 cups (480 milliliters) goat’s milk (can be substituted with whole milk; see NOTE)

  • 2 vanilla pods split lengthwise or 2 teaspoons vanilla extract

  • 3/4 teaspoon fine salt

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In a medium bowl, whisk egg yolks and 1/2 cup (100 grams) sugar until well blended.

In a large saucepan over medium-high heat, combine the cream, milk, remaining 1/2 cup (100 grams) sugar, vanilla and salt and, stirring frequently to avoid burning on the bottom, bring the mixture boil, about 5 minutes. Remove from fire

With a ladle in one hand and a whisk in the other, pour a small amount of the heated liquid into the egg mixture while whisking. Continue until about a third of the hot liquid has been mixed with the eggs and the mixture is warm to the touch. Slowly pour the egg mixture into the pan, continuing to whisk until the cream is smooth and well blended.

Return pan to medium heat and allow custard to simmer, with small bubbles around edges; it should be thick enough to coat the back of a wooden spoon or register about 170 degrees on an instant-read thermometer.

Remove from the heat and remove the vanilla pod (see main note), if any.

Strain the mixture through a fine-mesh sieve into a large container with a tight-fitting lid, stirring and pressing out the cream with a silicone spatula or wooden spoon. Cover and refrigerate until completely chilled, at least 6 hours and preferably overnight.

Assemble your ice cream maker according to the manufacturer’s instructions and turn it on. Pour in the cooled pastry cream and churn according to the manufacturer’s instructions. The cream should have the consistency of soft serve ice cream. Place the now empty storage container in the freezer to chill while the ice cream freezes.

Pack the ice cream in the refrigerated storage container. Press a piece of waxed paper directly against the surface and cover with the lid. Freeze in the coldest part of your freezer until firm, at least 6 hours and preferably overnight.

Origin of the recipe

From recipe editor Ann Maloney.

Tested by Colley Charpentier and Ann Maloney.

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