Sunday, August 12, 2012


When I use a recipe from Cooks Illustrated, I know that it will be the best.


Two teaspoons of vanilla extract can be substituted for the vanilla bean; stir the extract into the cold custard in step 3. An instant-read thermometer is critical for the best results. Using a prechilled metal baking pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed the hardening process. If using a canister-style ice-cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice-cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.


vanilla bean
1 3/4
 cups heavy cream 
1 1/4
 cups whole milk 
1/2 cup plus 2 tablespoons sugar
 cup light corn syrup 
 teaspoon salt


Place 8- or 9-inch-square metal baking pan in freezer. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean, seeds, cream, milk, 1/4 cup plus 2 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.

While cream mixture heats, whisk yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours and up to 24 hours. (Small bowl of custard will freeze solid.)

Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice-cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.

Transfer ice cream to airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Ice cream can be stored for up to 5 days.)

 photo signature_zps513df16d.png


Acquired Objects said...

Vanilla is my husband's favorite so I will definitely be trying this recipe out!

Enjoy your Sunday Teresa!

helen tilston said...

Hello Teresa

This looks absolutely delicious

Thanks for sharing

Yvonne @ StoneGable said...

Teresa, This recipe looks so yummy! CI is a must read for me... but somehow I missed this ice cream. I am having dinner guest tomorrow night and we are having ice cream for dessert! I'll be making this today! Your recipe came just in time!!!!
Please join me and share this recipe at ON THE MENU MONDAY...linky goes live at 8:00 pm! So yummy!

Nancy said...

So yummy. I had an ice cream maker in my freezer with a new fridge years ago, and we gained 10 lbs. in a month! Summer makes me want to have an i.c. maker, with the fruit cobblers we make, and fresh peaches around. Have a relaxing Sunday.

vicki archer said...

yum yum yum! xv

The Pink Pagoda said...

YUMMY!! This recipe looks delicious, Teresa. Thank you for sharing it!

michele said...

i had some fabulous vanilla over the weekend! yummOH.


Angela Duke said...

Yum yum YUM! What a tease! I want this!

Donna Vining said...

Looks delicious Teresa! Hope you had a great weekend!

kelly said...

Looks very yummy. I am gravitating to all the dessert posts.


Post a Comment

Thank you for you comments!
Hateful comments with improper language will not be posted