Vanilla Bean Ice Cream and More Macarons

I only started making my own ice cream this year, but it has been really fun and very rewarding, so I think it’s something I’m definitely going to keep experimenting with for years to come. Now that summer has come, and a hot oven heating up the house isn’t exactly ideal, making homemade ice cream is a great alternative to cakes and other baked treats.

I have only made a couple batches of vanilla bean and chocolate, and only managed to follow the instructions correctly a single time. All the other batches were also delicious, mind you. I can’t imagine how any mixture of sugar, milk and cream could taste bad. I’ve mixed ingredients in the wrong order, and even forgot to add sugar once, but it has always worked out in the end. I usually read recipes through before starting, and rarely forget anything when baking, so I suppose maybe I was just a little too excited with the ice cream. Anyways, here is the recipe from David Lebovitz, and you can find many other great ice cream recipes at his blog too.

 Vanilla Bean Ice Cream

Recipe from David Lebovitz

1 cup (250 mL) whole milk
a pinch of salt
3/4 cup (150 g) sugar
1 vanilla bean, split lengthwise (I used 1 tablespoon vanilla bean paste)
2 cups (500 mL) heavy cream (or half-and-half, but this wil make the ice cream less rich and smooth)
5 large eggs (or up to 8 for a richer custard)
1 teaspoon vanilla extract

Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat, and infuse for one hour. (Or add the vanilla bean paste, in which case there is no need to let it infuse for an hour).

Set up an ice bath by placing a 2 litre bowl in a large bowl partially filled with ice and cold water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

In a separate bowl, stir together the egg yolks. Rewarm the milk if you steeped the vanilla bean. Gradually pour some warm milk into the egg yolks, constantly whisking as you pour. Scrape the warmed yolks and milk back into the saucepan.

Cook mixture over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.

Strain the custard into heavy cream. Stir over the ice until cool, add the vanilla extract, and refrigerate to chill thorough. Preferably overnight. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions. If you do not have an ice cream maker (like me), simply follow the instructions here.

And of course, I also made a couple more batches of macarons. These are maple pecan, with pecans mixed with almonds in the batter, and filled with a maple white chocolate ganache. The maple filling was far too sweet for my liking, but I really like the flavour pairing so I think I’ll make the pecan shells again but fill them with a maple buttercream instead.


2 thoughts on “Vanilla Bean Ice Cream and More Macarons

  1. Though this post is about vanilla ice cream, I can’t help but being drawn to the macarons you baked too! Both look equally lovely and delicious!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s