French Vanilla Ice Cream

• portioner: 10
• aktiv tid: 10 mins
• total tid: 40 minutes

Ingredienser

1 ½ cups whole milk

1 ½ cups heavy cream

1 vanilla bean or 1 tsp vanilla extract

⅛ teaspoon salt

4 large egg yolks

⅔ cup granulated sugar

Vejledning

**Freeze the bowl.**

Before we start making the ice cream, we need to make sure that the ice cream bowl for the machine is completely frozen. Put it in the freezer the night before you plan to make the dessert, ideally at least 24h in advance of use.

Note that the custard will require time to cool in the fridge before we use the bowl, and can be started before the 24h freeze period for the bowl. It can be kept in the fridge several hours or overnight if needed.

**Warm the milk and heavy cream.**

Pour the 1 ½ cups milk and 1 ½ cups heavy cream in a sauce pan. Cut a vanilla bean lengthwise and scrape the seeds. Put the seeds and the bean to the milk mixture, together with a pinch of salt.

Bring the mixture to simmer over the medium heat (It will take about 10 minutes).

**Whisk the yolks and sugar.**

While the milk mixture is warming up, we can work on the egg yolks.

Put 4 egg yolks and ⅔ cup sugar in a mixing bowl and beat them very well. Mix them for a few minutes, until it becomes pale in color and will have a smooth and airy texture.

**Temper the eggs.**

When the milk mixture is starting to simmer and the egg yolks are whisked, we can start tempering.

Using a ladle, slowly and gradually pour the hot milk mixture into the egg/sugar mixture, while constantly whisking the egg yolks.

After you add a couple of ladles of hot liquid to the beaten eggs, and they are warmed up, you can add the rest of the milk mixture to the bowl and mix very well.

**Cook the base mixture.**

Pour the tempered mixture back to the saucepan and put it on a low heat. Cook it for about 10 minutes, or until the mixture start to thicken and the internal temperature reaches 170-175°F.

**Strain the base mixture.**

Pour the mixture to a clean mixing bowl through a fine-mesh strainer. That will help to remove any cooked egg pieces and the vanilla bean.

**Cool.**

Let the mixture cool on the counter for 30-40 minutes. Then cover with a plastic wrap and refrigerate for at least 2 hours or until it’s completely cold.

**Churn.**

Churn the ice cream according to manufacturer’s instructions. The following steps cover using the KitchenAid ice cream maker attachment.

Make sure the bowl is completely frozen before continuing (24h in freezer).

Once the custard has cooled for the required time in the refrigerator, attach the bowl to the KitchenAid. Place the dasher (paddle) into the bowl. Attach the drive assembly to the mixer head and lower onto the dasher.

Start the mixer while the bowl is empty (Do not pour the custard into the bowl before the dasher is spinning, or the dasher could become frozen stuck). Slowly pour in the custard mixture. Continue mixing for 25-30 minutes.

If using mixins, add during the last 2-3 minutes of mixing.

If adding a swirl, wait to add the swirl until the ice cream is in its container, then use a chopstick to swirl. I've had good luck layering the swirl: 1) bottom layer of ice cream (about half); 2) add swirl and swirl gently with a chopstick; 3) Second layer of ice cream (remaining half); 4) Final swirl on top layer.

**Freeze.**

When done, transfer it to an air tight container and freeze overnight before serving.

Notater

this recipe at 1x is perfect for the KitchenAid ice cream maker attachment we have. DO NOT SCALE UP.

It also fits the tovolo ice cream container perfectly!

How to use the KitchenAid ice cream maker attachment: https://www.kitchenaid.com/pinch-of-help/stand-mixers/how-to-use-the-kitchenaid-ice-cream-attachment.html