Vanilla bean ice cream

I fiddled with the recipe for vanilla mint chip ice cream to come up with a simple vanilla bean ice cream that would be perfect for any occasion when you want to top some fabulous dessert with a scoop of vanilla. I love that the recipe uses honey for the sugar and that it’s so simple to make. But I don’t love the fact that the eggs aren’t cooked at all. So I sort of combined the recipe with the technique from the Bi-Rite ice creams I’ve made in the past — this will allow you to temper the eggs before you put the mixture into the ice cream maker. The result was just what I was hoping for — thick, creamy, and studded with flecks of vanilla bean. 

I’m sorry I don’t have photos of the process, but I will add them to this post in the future if I get some taken. 

Vanilla bean ice cream
A simple vanilla ice cream for all occasions. Makes 1 quart.
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  1. 3 cups heavy cream
  2. 1 cup whole milk
  3. 1/2 cup honey
  4. Scrapings from 1 vanilla bean
  5. 2 egg yolks
  1. Whisk the cream and milk together in a saucepan set over medium-low heat. When the mixture begins to bubble ever so slightly at the edges of the pan, stir in the honey until it dissolves. Then whisk in the vanilla bean scrapings.
  2. In a separate bowl, whisk the egg yolks together. Carefully scoop out 1/2 cup of the milk/cream and very slowly pour it into the bowl of egg yolks, whisking the whole time. Repeat with another 1/2 cup of milk/cream.
  3. Now slowly pour the egg yolk mixture back into the heated pan, whisking as you pour. Continue cooking the mixture until it thickens slightly, maybe 2 more minutes. It should coat a spatula.
  4. Remove the mixture from the heat. Pour it over a fine mesh strainer into a big bowl. This will remove any bits of egg that tried to scramble.
  5. Let the mixture cool down before you cover it with plastic wrap and put it in the refrigerator for at least 2 hours.
  6. When the ice cream is nice and cold, pour the mix into an ice cream maker and freeze according to the manufacturer's instructions. Mine took about 25 minutes.
  1. If your ice cream seems like it still has some lumps after you cooled it in the fridge, go ahead and put it through the strainer one more time.
Adapted from Nourished Kitchen
Adapted from Nourished Kitchen
Cara Corey


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    So here is my first attempt at a goat milk ice cream. I decided to be a goat milk purist and use no cow milk or cream at all. This means we have to get more fat from somewhere and we need something to to help us fight grainy ice crystals. The additional fat will come from egg yolks and the additional ice tamer will be corn starch. Im using honey rather than table sugar because the flavor is a good complement to goat milk. Try to use a strong, dark version. The downside to using honey is that ice creams with a lot of it tend to develop a coarse texture after being stored in a home freezer for a while. We are only going to make about a pint and a half so that we can eat it with only a few hours hardening (or straight out of our ice cream maker).