Servings: 1 Pint
Calories: 2338kcal
Ingredients
- 500 g heavy cream
- 250 g whole milk
- 120 g granulated sugar
- 1 whole vanilla bean (or 10g vanilla bean paste, ~2 tsp)
- 1 tsp vanilla paste (if using vanilla paste instead of 1 whole vanilla bean use 1 tsp of vanilla extract instead of more vanilla paste)
- 1/2 tsp fine sea salt
- 1/2 tsp corn starch
Instructions
- Split the vanilla bean lengthwise and scrape out the seeds.1 whole vanilla bean
- In a saucepan, combine milk, cream, sugar, vanilla seeds, and scraped pod.500 g heavy cream, 250 g whole milk, 120 g granulated sugar
- Heat over low until it reaches 70°C (158°F), stirring often.
- Remove from heat, cover, and let steep 1–2 hours for max vanilla flavor.
- Remove the vanilla pod, squeezing out any extra flavor.
- Whisk cornstarch with 2 tbsp of the warm mixture until smooth.1/2 tsp corn starch
- Return slurry to the pot. Heat gently to 75–80°C (167°F), whisking constantly until slightly thickened. Don’t boil.
- Stir in salt and vanilla extract.1 tsp vanilla paste, 1/2 tsp fine sea salt
- Strain through a fine-mesh sieve.
- Chill completely—at least 6 hours or overnight.
- Pour chilled base into your ice cream maker; churn 15–20 min or per instructions.
- Transfer to a pre-chilled container.
- Press parchment directly onto the surface.
- Freeze at least 4 hours or until scoopable.
Notes
- Drizzle with caramel for a rich, golden pairing
- Add roasted macadamia nuts for crunch
- Sprinkle with flaky sea salt for a gourmet finish
- Serve affogato-style with hot espresso
Nutrition
Serving: 1pint | Calories: 2338kcal | Carbohydrates: 150g | Protein: 22g | Fat: 189g | Saturated Fat: 120g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 47g | Cholesterol: 595mg | Sodium: 1394mg | Potassium: 853mg | Fiber: 0.01g | Sugar: 149g | Vitamin A: 7755IU | Vitamin C: 3mg | Calcium: 639mg | Iron: 1mg
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