You can tell if a vanilla bean is good quality by smelling it. You should be able to smell the vanilla. Don’t be fooled by the plumpness of the bean – a plump bean doesn’t automatically equal more flavor, it may just have a high water content. If the bean smells smoky, this means the bean was not left to dry out properly, rather it was quickly flash dried over a fire. If this is the case, the vanilla beans are probably not of a high quality.
Place the saucepan on a low heat and stir the custard constantly. Make sure to scrape the bottom of the saucepan with a spoon or spatula to prevent any of the mixture from sticking. When the custard forms a light coat on the back of the spoon or spatula, it is ready. Depending on how rich you want your custard to be, you can add up to three more egg yolks.
There are three main types of vanilla extract: Bourbon, Tahitian and Mexican. Each has a slightly different flavor. Bourbon vanilla is from Madagascar and has a strong, bold flavor; Tahitian vanilla is floral, while real Mexican vanilla is creamy-tasting, with a pronounced flavor. Always use a vanilla essence with an alcohol base. The alcohol, even if burned off during cooking, enhances the flavor of the vanilla extract. For a lighter custard, you can replace the heavy cream with half-and-half. Just be aware that your ice cream will turn out less smooth as a result.
Vanilla ice cream is the perfect accompaniment to homemade fruit pies and warm chocolate cakes. It also makes a delicious dessert served on its own, covered in chocolate or caramel sauce and toasted pecans or almonds.
Next, you will need to chill the heavy cream in an ice bath. You can make an ice bath by filling a large bowl halfway with icy water. Place a smaller bowl into the water, into which you will strain the cream. Let the heavy cream sit in the ice bowl until cooled. In a large, clean bowl, whisk the egg yolks until combined. Take the vanilla-infused milk mixture and warm it up again. Once it is warm, gradually stir it into the bowl with the egg yolks, adding a little at a time and whisking constantly to combine. Once all the milk has been combined with the yolks, pour this mixture back into the saucepan. Place the saucepan on a low heat and stir the custard constantly. Make sure to scrape the bottom of the saucepan with a spoon or spatula to prevent any of the mixture from sticking. When the custard forms a light coat on the back of the spoon or spatula, it is ready. Strain the custard into the heavy cream, and then stir in the vanilla extract. Place in an airtight container and refrigerate until chilled, preferably overnight.
You can also use a spatula, wire whisk, or a stick-blender to stir the mixture, however using these methods will require a little more elbow grease. Use a handheld mixer for the best, smoothest results. Stirring the ice cream mixture while it freezes is important when making ice cream without an ice cream maker. If you just leave the ice cream mixture in the freezer until it is frozen, you will end with a solid block of icy dairy, which is lumpy and difficult to scoop. Mixing the ice cream while it freezes prevents large ice crystals from forming and produces a smooth and creamy ice cream.
If the ice cream is not thick enough, return it to the freezer for additional freezing time before beating again. If the ice cream has thickened properly, you can stir in any additional ingredients at this point, such as chocolate chips or cookie chunks.
Serve your vanilla ice cream on its own or as an accompaniment to warm fruit pies or chocolate cake.
