Neutral a B Method Vanilla Ice Cream
Indulge in the creamy perfection of Neutral a B Method Vanilla Ice Cream, a classic treat elevated by its detailed custard base and the aromatic luxury of real vanilla bean. This recipe combines whole milk, heavy cream, and a touch of sugar with carefully tempered egg yolks to create an ultra-smooth texture that is both rich and refreshing. Gently steeping the vanilla bean in the milk mixture ensures every bite is infused with its warm, floral essence. With a prep time of just 20 minutes and customizable make-ahead options, this homemade vanilla ice cream is ideal for those seeking a timeless, crowd-pleasing dessert. Perfect on its own or as the foundation for your favorite sundae, this recipe will redefine your love for vanilla.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 250 ml Heavy cream
- 150 grams Granulated sugar
- 5 large Egg yolks
- 1 whole Vanilla bean
- 1 pinch Salt
Instructions
1. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Set both the seeds and the pod aside.
2. In a medium saucepan, combine the milk, heavy cream, vanilla bean seeds, and the pod. Heat the mixture over medium heat until it begins to steam, but do not let it boil.
3. While the milk mixture is heating, whisk together the egg yolks, granulated sugar, and a pinch of salt in a separate bowl until the mixture is pale and thick.
4. Slowly temper the egg yolk mixture by gradually adding about a cup of the hot milk mixture to it, whisking constantly to prevent the eggs from scrambling.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly.
6. Cook on low heat, stirring frequently with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This should take 8-10 minutes. Be careful not to let the mixture boil.
7. Remove the saucepan from heat and strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or the vanilla bean pod.
8. Allow the custard to cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming.
9. Refrigerate the custard for at least 4 hours or overnight until it is thoroughly chilled.
10. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
11. Transfer the churned ice cream to an airtight container and freeze for at least 2-3 hours to fully set before serving.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 459 mg | 20% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 175.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 750 mg | 58% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 898 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
