Ice Cream Recipes: Simple Vanilla Bean and Extra Creamy Chocolate

Kirsten Kubert

Yields 2.5 quarts

Ice Cream Recipes: Simple Vanilla Bean and Extra Creamy Chocolate

Creamy vanilla bean ice cream, packed with real vanilla bean specks of caviar, and rich chocolate ice cream, made with real cocoa and heavy cream. Spectacular flavors!

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Ingredients

For Vanilla Bean Ice Cream
• 2 C. heavy whipping cream
• 2 C. 2% milk, divided
• 3 Tbs. cornstarch
• ¾ C. granulated sugar
• 1/8 tsp. salt
• 1 tsp. vanilla extract
• 1 vanilla bean, caviar only (split the seed lengthwise and scrape the seeds from the inside of the pod. Reserve the pod for another use .)
For Creamy Chocolate Ice Cream
• 2 C. heavy whipping cream
• 1 ½ C. 2% milk, divided
• 3 Tbs. cornstarch
• ½ C. unsweetened cocoa powder
• 1 C. granulated sugar
• 1/8 tsp. salt
• 1 Tbs. vanilla extract

Instructions

Vanilla Bean Ice Cream
1. Prepare the ice cream maker according to manufacturer’s guidelines. (For example, my Cuisinart uses a removable freezer bowl that must be frozen overnight prior to use.)
2. Pour the heavy whipping cream and 1 ½ cups of the milk into a large saucepan. Stir the cornstarch into the remaining half cup of milk until smooth. Add the cornstarch mixture to the pan, along with the sugar, salt, and vanilla extract. Split the vanilla bean pod in half lengthwise with a small paring knife. Use the back of the knife to scrape the internal seeds (or caviar) out of the pod, and then add the vanilla bean caviar to the pan.
3. Cook and slowly stir the ice cream base over medium heat until the sugar has completely melted and the mixture thickens. The ice cream base should be thick enough to coat the back of a spoon, but not so thick as to resemble pudding or custard. Remove from the heat.
4. Transfer the ice cream base to a glass bowl. Cover the bowl with plastic wrap, ensuring that the wrap touches the entire surface of the base to avoid a “skin” from forming. Chill the base in the refrigerator until it has completely cooled. (About 2 hours.)
5. Once the base has been chilled through, transfer it to the ice cream maker and process it according to manufacturer’s guidelines. (My Cuisinart ice cream maker requires the base be churned in the frozen freezer bowl for between 16 to 20 minutes for soft serve.) Scoop the ice cream in an airtight freezer container. Freeze until firm. (About 2 hours for “scoopable” ice cream or 4 hours for firm.)
Creamy Chocolate Ice Cream
6. Prepare the ice cream maker according to manufacturer’s guidelines. (For example, my Cuisinart uses a removable freezer bowl that must be frozen overnight prior to use.)
7. Pour the heavy whipping cream and 1 cup of the milk into a large saucepan. Stir the cornstarch into the remaining half cup of milk until smooth. Add the cornstarch mixture to the pan, along with the unsweetened cocoa powder, sugar, salt, and vanilla extract. Lightly whisk the ice cream base until the cocoa powder has dissolved.
8. Cook and slowly stir the ice cream base over medium heat until the sugar has completely melted and the mixture thickens. The ice cream base should be thick enough to coat the back of a spoon, but not so thick as to resemble pudding or custard. Remove from the heat.
9. Transfer the chocolate ice cream base to a glass bowl. Cover the bowl with plastic wrap, ensuring that the wrap touches the entire surface of the base to avoid a “skin” from forming. Chill the base in the refrigerator until it has completely cooled. (About 2 hours.)
10. Once the base has been chilled through, transfer it to the ice cream maker and process it according to manufacturer’s guidelines. (My Cuisinart ice cream maker requires the base be churned in the frozen freezer bowl for between 16 to 20 minutes for soft serve.) Scoop the ice cream in an airtight freezer container. Freeze until firm. (About 2 hours for “scoopable” ice cream or 4 hours for firm.)

Notes