Triple Toasted Vanilla Ice Cream
Triple Toasted Vanilla Ice Cream
Ingredients
For the Toasted Elements
- 1/2 cup non-fat dry milk powder
- 1 vanilla bean, split lengthwise and scraped, pods reserved
- 1/4 cup granulated sugar
For the Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 1/4 teaspoon salt
Instructions
- 1
Toast the milk powder: In a dry, heavy-bottomed saucepan or skillet, add the non-fat dry milk powder. Cook over medium-low heat, stirring constantly, until the milk powder turns a deep golden brown and smells nutty, about 8-10 minutes. Be careful not to burn it. Remove from heat and set aside to cool.
⏱️ 10 min
- 2
Prepare the toasted vanilla bean: Scrape the seeds from the vanilla bean into a small bowl and mix with 1 tablespoon of the 1/4 cup granulated sugar. Set aside. Carefully toast the empty vanilla bean pods over a gas flame (using tongs) until lightly charred and fragrant. Alternatively, you can toast them in a dry skillet over medium heat until aromatic. Set aside.
⏱️ 5 min
- 3
Caramelize the sugar: In a separate small, heavy-bottomed saucepan, add the remaining 3 tablespoons of the 1/4 cup granulated sugar. Cook over medium heat without stirring until the sugar begins to melt and caramelize around the edges. Swirl the pan occasionally to distribute the heat, continuing to cook until the sugar is a deep amber color. Immediately remove from heat.
⏱️ 5 min
- 4
Combine base ingredients: In a medium saucepan, combine the heavy cream, whole milk, the 1/2 cup granulated sugar, salt, the toasted milk powder, and the toasted vanilla bean pods. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling. Remove from heat.
⏱️ 8 min
- 5
Temper the egg yolks: In a separate bowl, whisk the egg yolks until light in color. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly, to temper them. Then, gradually pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking continuously.
⏱️ 5 min
- 6
Cook the custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175-180°F). Do not let it boil. Remove from heat.
⏱️ 7 min
- 7
Add toasted sugar and vanilla seeds: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pods. Stir in the caramelized sugar (from step 3) and the vanilla bean seeds mixed with sugar (from step 2). Stir until well combined.
⏱️ 5 min
- 8
Chill the base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 480 min
- 9
Churn the ice cream: Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream.
⏱️ 25 min
- 10
Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Triple Toasted Vanilla Ice Cream
For the Toasted Elements
- 1/2 cup non-fat dry milk powder
- 1 vanilla bean, split lengthwise and scraped, pods reserved
- 1/4 cup granulated sugar
For the Ice Cream Base
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 egg yolks, large
- 1/4 teaspoon salt
Instructions
- 1
Toast the milk powder: In a dry, heavy-bottomed saucepan or skillet, add the non-fat dry milk powder. Cook over medium-low heat, stirring constantly, until the milk powder turns a deep golden brown and smells nutty, about 8-10 minutes. Be careful not to burn it. Remove from heat and set aside to cool.
⏱️ 10 min - 2
Prepare the toasted vanilla bean: Scrape the seeds from the vanilla bean into a small bowl and mix with 1 tablespoon of the 1/4 cup granulated sugar. Set aside. Carefully toast the empty vanilla bean pods over a gas flame (using tongs) until lightly charred and fragrant. Alternatively, you can toast them in a dry skillet over medium heat until aromatic. Set aside.
⏱️ 5 min - 3
Caramelize the sugar: In a separate small, heavy-bottomed saucepan, add the remaining 3 tablespoons of the 1/4 cup granulated sugar. Cook over medium heat without stirring until the sugar begins to melt and caramelize around the edges. Swirl the pan occasionally to distribute the heat, continuing to cook until the sugar is a deep amber color. Immediately remove from heat.
⏱️ 5 min - 4
Combine base ingredients: In a medium saucepan, combine the heavy cream, whole milk, the 1/2 cup granulated sugar, salt, the toasted milk powder, and the toasted vanilla bean pods. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling. Remove from heat.
⏱️ 8 min - 5
Temper the egg yolks: In a separate bowl, whisk the egg yolks until light in color. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly, to temper them. Then, gradually pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream mixture, whisking continuously.
⏱️ 5 min - 6
Cook the custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175-180°F). Do not let it boil. Remove from heat.
⏱️ 7 min - 7
Add toasted sugar and vanilla seeds: Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pods. Stir in the caramelized sugar (from step 3) and the vanilla bean seeds mixed with sugar (from step 2). Stir until well combined.
⏱️ 5 min - 8
Chill the base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
⏱️ 480 min - 9
Churn the ice cream: Once the base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream.
⏱️ 25 min - 10
Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 120 min