This vanilla bean ice cream was made at the request of my oldest grandson. When his birthday was coming up, I asked him to tell me his favorite kind of cake. He immediately figured out my modus operandi, and told me he wanted vanilla ice cream for his birthday.
That I can do!
While vanilla ice cream might be sort of, "vanilla." this ice cream is extra special. It's flecked with vanilla seeds too, which gives it an extra amazing specialness.
It would be delicious on a piece of pie.
It's also awesome with a birthday candle in it.
Vanilla Bean Ice Cream
2 cups whole milk
1 tbsp plus 1 tsp cornstarch
3 tbsp cream cheese, softened
1/8 tsp salt
1 1/4 cups heavy cream
2/3 cups sugar
2 tbsp corn syrup
1 vanilla bean, split with the seeds scraped out and reserved
- Mix about 2 tablespoons of the milk with the cornstarch to make a slurry.
- In a medium bowl, whisk the cream cheese and the salt.
- Fill a very large bowl with ice and water and set aside.
- Combine the rest of the milk, cream, sugar, corn syrup, vanilla bean, and vanilla seeds in a four quart saucepan. Bring to a boil, and cook for four minutes.
- Remove from the heat and gradually whisk in the cornstarch and milk mixture.
- Bring the mixture back to a boil, and cook, stirring constantly with a heatproof spatula for one minute, until slightly thickened. Remove from the heat.
- Slowly whisk the milk mixture into the cream cheese mixture until thoroughly combined.
- Pour the mixture into a one gallon freezer zip lock bag and submerge it into the ice and water mixture. Let stand for 30 minutes. Add more ice if necessary.
- Remove the vanilla bean from the mixture, and freeze it in your ice cream freezer according to the manufacturer's instructions.
- Once the ice cream has thickened, scrape it into a container and freeze overnight.
Recipe adapted from Jeni's Splendid Ice Creams at Home