Serious Vanilla Ice Cream: Reloaded
TOTAL TIME: 12 hours
Yield: 6 cups
Our original recipe relied on peach preserves to provide pectin for mouthfeel and to slow the melt. Here, we replace that pectin with liquid pectin. We've also shifted from whole vanilla bean to vanilla bean paste.Photo by Lynne Calamia
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- 2 cups half and half
- 1 cup heavy cream
- 2 tablespoons vanilla bean paste
- 3/4 cup granulated sugar, divided
- 1/8 teaspoon kosher salt
- 1/4 cup water
- 1 tablespoon liquid pectin
Specialized Hardware
Instant read digital thermometer
Ice cream machine
TOTAL TIME: 12 hours
Yield: 6 cups
Procedure
- Heat the half and half, cream, vanilla bean paste, 1/2 cup of the sugar, and salt in a 2-quart pot over medium heat. Cook, stirring frequently, until the temperature reaches 185℉, about 5 minutes. Kill the heat and cover the pot with a lid.
- Combine the remaining 1/4 cup of sugar, water, and pectin in a 1-quart pot over medium-high heat and bring to a boil. Boil for exactly 1 minute, remove from heat and whisk into the dairy mixture until fully combined.
- Fill a large bowl with ice and water to come half way up the sides of the bowl. Place a medium bowl directly over the ice water then pour the ice cream mixture in. Whisk frequently until the mixture comes to room temperature.
- Pour the ice cream base into a 1-quart size container and cover tightly. Refrigerate until the temperature drops below 40℉, at least 4 hours or overnight.
- Pour the mixture into a prepped ice cream maker and process according to the manufacturer's directions. You'll know it's ready when you hear the motor begin to struggle a bit and the ice cream becomes very thick, approximately 20-30 minutes. Serve as is for soft serve or freeze for another 3-4 hours to allow the ice cream to harden.
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