Woohoo! I finally made vanilla ice cream – all natural and pure in taste. My first attempt at making Cookies ‘n’ Cream ice cream was a disappointment thanks to the vanilla ice cream. Ah Koh said it tasted slightly better than Homebrand ice cream (this is the cheap brand of products in Woolworths) but nothing in comparison to other commercially made ice cream. That was a big slap on my face! Ouch!
Hence, began my journey in discovering the best way to produce vanilla ice cream. This round, I used vanilla beans and not vanilla essence to make the ice cream. And voila, vanilla ice cream like you’ve never tasted before! The fragrance and the sweetness of vanilla beans was so strong – you can’t help but want more of it!
- 1 1/4 cups skimmed milk
- 4 medium egg yolks
- 6tbsp caster sugar
- 1tsp corn flour
- 1 vanilla bean pod
- 1 1/4 cups double cream
- Bring milk to boil in a saucepan. Scrape vanilla beans from the pod and throw in the vanilla pod which has been scraped into the milk as well.
- Set aside to cool completely.
- In the meantime, whisk egg yolk, sugar and cornflour until thick and foamy. Bring milk to boil again and then whisk gradually into the yolk mixture. Pour the combined mixture back into the saucepan.
- Cook the mixture over low heat until thicken, stirring continuously. Mixture should be able to coat the back of a wooden spoon. Do not allow mixture to boil or it will curdle. Remove from heat and continue to stir for about 5 minutes.
- Pour mixture into a bowl, leave the vanilla pod in it and cover with clingwrap. Allow it to cool completely before refrigerating. Chill custard for at least 12 hours. Remember to chill ice cream maker bowl for at least 18 hours before using (unless yours is the maker which does not require pre-chilling).
- Pour custard and cream into ice cream maker. Churn till mixture thickens and resembles the soft cone serves you get from McDonald’s. Pour into container and chill for 4 hours before serving.