This year’s Ice Cream Week commences with a life changing experience, at least on my part. Ok, that’s a little dramatic, but I’ve seriously always been searching for the right ice cream recipe. This has been hard: you need the correct ratio of milk, cream, sugar and a stabilizer, but I never seem to get it right. Then I was given an ice cream recipe book written by Jeni Britton Bauer of Jeni’s Splendid Ice Creams at Home and my world changed. She has amazing recipes and a method that just simply works! I’ve adapted it for my flavors and I love it! The ice creams this week are inspired by her method and I couldn’t be more excited! Let’s start with the classic: vanilla ice cream.
As mundane as it sounds, I always choose vanilla ice cream. Well, not necessarily choose, but at least always have to try a taste. I’m on a mission to find the perfect vanilla ice cream. You know, one with actual vanilla flavor. Unfortunately, my tastebuds (and I’m guessing yours too) have become so used to the idea that storebought vanilla is the correct flavor of vanilla.
But it’s so wrong! My secret to getting the best vanilla flavor hinges on two ingredients:
- vanilla bean paste
- vanilla powder
Yes, both are unique ingredients that you probably don’t have on hand. But they create an amazing vanilla once cream that will blow your mind!
Thankfully, this recipe doesn’t freeze hard, but always stays a delicious scoop-able consistency! That’s the beauty of Jeni’s ice creams!
Watch how to make this classic vanilla ice cream
Other Ice Cream Week recipes:
When you make this updated vanilla ice cream, make sure to leave me a comment letting me know how it turned out for you. Also make sure to leave me a star rating!Print
What could be better than the classic vanilla-flavored ice cream? This one uses the methodology of Jeni’s Splendid Ice Cream to create a flavor bomb of vanilla!
- 2 cups + 3 tablespoons whole milk, separated
- 1 1/2 cups heavy cream
- 3/4 cup sugar
- 2 tablespoons corn syrup
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1/2 teaspoon vanilla powder
- Combine 2 cups milk and cream in a 4-quart kettle. A large kettle is important so the mixture does not boil over.
- Add the sugar, corn syrup and salt.
- Place over medium-high to high heat and stir frequently so the mixture does not scorch.
- While the mixture is heating, whisk the reserved 2 tablespoons of milk and cornstarch until dissolved. This creates a cornstarch slurry.
- Bring the milk mixture to a boil. It seems wrong to boil the milk, but this works! Let the mixture boil well, stirring constantly for a few minutes.
- After 2-3 minutes, remove from heat and whisk in cornstarch slurry.
- Once mixed in, place back on medium heat until the mixture just begins to bubble, letting you know the cornstarch has been activated.
- Remove from heat and stir in vanilla paste and vanilla powder.
- Let the mixture cool. Place in an airtight container and chill completely. I find overnight is best. When ready to freeze, remove from refrigerator and freeze using an ice cream maker. Follow the instructions with your maker. My KitchenAid stand mixer and ice cream attachment takes about 25 minutes.
- At this point, the ice cream is a soft serve consistency. Place in a deep freeze to chill fully.
- The vanilla powder is optional, but it does add an intense vanilla flavor.
- Serving Size: 1/2 cup
- Calories: 235
- Sugar: 22.1g
- Sodium: 155.3mg
- Fat: 14.6g
- Saturated Fat: 9.3g
- Trans Fat: 0.4g
- Carbohydrates: 23.8g
- Fiber: 0g
- Protein: 2.8g
- Cholesterol: 48mg
Keywords: vanilla, ice cream