Vanilla Ice Cream
Vanilla Ice Cream from Hello, My Name is Ice Cream by Dana Cree. FODMAPed for you to enjoy.
Low FODMAP Serving Size Info: Makes about 1 quart (960 ml to 1.4 L); servings size 1/2 cup (120 ml)
Ingredients:
- 1 1/2 cups (300 g) Cream, 30%
- 2 cups (400 g) Milk, 40% (see headnote)
- 1/4 cup (50 g) Glucose syrup, 5% (see headnote)
- 3/4 cups (150 g) Sugar, 15%
- 1 whole Vanilla bean, or 2 tablespoons vanilla extract
- 5 large (100 g) Egg yolks, 10%
- Texture agent of your choice, see below; see headnote
- TEXTURE AGENTS
- 1 teaspoon (3 g) Best texture: Commercial stabilizer, mixed with the sugar before it is added to the dairy.
- 1/4 teaspoon (1 g) Least icy: Guar or xanthan gum, whirled in a blender with the custard base after it is chilled in the ice bath.
- 2 teaspoons (5g) Easiest to use: Tapioca starch mixed with 2 tablespoons (20 g) of cold milk, whisked into the custard base after it is finished cooking.
- 1 tablespoon (10 g) plus 1 teaspoon Most accessible: Cornstarch, mixed with 2 tablespoons (20 g) of cold milk, whisked into the vanilla flavored dairy after it’s reheated, then cooked for 1 minute.
Preparation:
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Prepare an ice bath. Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.
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Boil the dairy and sugars. Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.
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Infuse the vanilla. Cut the vanilla bean in half lengthwise and use the tip of a paring knife to scrape the seeds from the pod. Stir both the vanilla seeds and the pod into the hot dairy, and allow the vanilla bean to infuse for 30 minutes. (If using vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.)
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Remove the vanilla and reheat. Remove and discard the empty vanilla pod. Reheat the dairy over medium-high heat. Cook until the liquid comes to a full rolling boil, then remove from the heat.
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Temper the yolks and cook the custard. In a medium bowl, whisk the yolks. Add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn’t scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.
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Chill. When you notice the custard thickening, or the temperature reaches 180°F on a kitchen thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.
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Strain. When the custard is cool to the touch (50°F or below), strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
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Cure: Transfer to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)
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Churn. When you are ready to churn, place it into the bowl of an ice cream maker and churn according to the manufacturer’s instructions. It is finished churning when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes.
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Harden. To freeze your ic cream in the American hard-pack style, immediately transfer your finished ice cream to a container with an airtight lid. Press plastic wrap on the surface to prevent ice crystals from forming, cover, and store it in your freezer until it hardens completely, between 4 and 12 hours. Or, feel free to enjoy your ice cream immediately; the texture will be similar to soft-serve.
Notes:
Tips
- As Dana explains, you must find a vanilla bean or product that you LOVE to make this vanilla ice cream the best you have ever tasted. Very often shopping on-line is a good way to go, so plan early.