Vanilla Bean Ice Cream
This is a wonderfully rich vanilla bean ice cream that flavors just burst!
I made some of this tonight and having it with my apple turnovers tomorrow.
Amazing, you will just love this!
You can pour this "on your last mix" into a couple cake pans and make ice cream cake!
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Cover your pan and let it rest for 30 minutes.
In another bowl strain your milk from the saucepan to remove the vanilla bean shells.
Return the milk mixture back into your sauce pan and heat up...not hot, just warm.
Your milk should not be hot.
When this is well blended add to the other half of milk in your sauce pan.
(I use a gas stove, it may take longer on the electric)
Place in a freezer bowl with a lid allowing plenty room to mix. (I use a butter bowl)
After 45 minutes, take out of the freezer and mix your ice cream with a hand held mixer.
About 4 times.
The last time you mix place plastic wrap on top of the ice cream and cover prevent air or ice forming.
What your doing is trying to eliminate the ice crystals from forming and will make it much creamier.