Hamdi Saidani This Pioneer Woman Vanilla Bean Ice Cream is a rich, custard-based ice cream made with real vanilla beans. The flavor is purer and deeper than anything you get from extract. You will need an ice cream maker, and the base has to chill before it churns, so plan ahead.
The vanilla bean is the whole point. You split the pod, scrape out the tiny seeds Ree calls the caviar, and stir them into the cream. For even more flavor, drop the scraped pod into the warm mixture too, then fish it out before moving on.
The base is a classic custard, and tempering is the step to get right. You drizzle the hot half-and-half into the beaten yolks a little at a time, whisking the whole way, so the eggs warm up gently instead of scrambling. Then it goes back on low heat until it thickens, gets strained, and stirred into the cold heavy cream.
Pioneer Woman Vanilla Bean Ice Cream
Description
This Pioneer Woman Vanilla Bean Ice Cream churns a real vanilla bean custard into smooth, creamy ice cream. Active time about 30 minutes, plus chilling and freezing.
Ingredients
For the Ice Cream:
Instructions
- Heat the half-and-half and sugar in a saucepan over low heat, stirring in the vanilla bean seeds. Drop in the scraped pod too, if you like, for more flavor. Turn off the heat once the mixture is fully warmed, and discard the pod.
- Beat the egg yolks by hand or with a mixer until pale yellow and slightly thickened.
- Temper the yolks by slowly drizzling in about 1 1/2 cups of the hot half-and-half, whisking constantly. Pour the yolk mixture back into the pan with the rest of the half-and-half.
- Cook over low to medium-low heat, stirring constantly, until quite thick.
- Strain the custard through a fine mesh sieve into a bowl with the heavy cream. Stir to combine.
- Chill the mixture completely, then churn in an ice cream maker until thick.
- Transfer to a container and harden in the freezer for at least 8 hours before serving.
FAQs
What do I serve it with?
Ree likes it with something chocolate, like a warm slice of Chocolate Cake . It is also perfect on top of Blackberry Cobbler, or drizzled with hot fudge or caramel.
Can I save the scraped vanilla pod?
Yes. Rinse and dry it, then bury it in a jar of sugar to make vanilla sugar, or drop it into a bottle of vodka to start your own vanilla extract. Nothing goes to waste.
Can I use vanilla bean paste instead of a whole bean?
Yes. About a tablespoon of paste stands in for one bean and still gives you the flecks and flavor. Stir it into the warm half-and-half the same way.
Why strain the custard before chilling?
Straining catches any bits of egg that cooked too fast, so the finished ice cream stays silky. It also pulls out any leftover pod fibers.
My ice cream froze rock hard. How do I fix that?
Let it sit on the counter for 5 to 10 minutes before scooping. For a softer texture next time, a tablespoon of vodka in the base keeps it from freezing quite so solid.
