Ice Cream Maker Vanilla Ice Cream
This Ice Cream Maker Vanilla Ice Cream is made with vanilla beans for a deep, creamy, dreamy vanilla flavor. Rich and creamy it'll leave store-bought brands in the dust. This ice cream is perfect scooped on top of our Mixed Berry Sheet Pan Pie, our fudgy One-Bowl Brownies, or with Rhubarb Dump Cake.
Servings: 10 servings
Calories: 297kcal
Equipment
- Cuisinart Ice Cream Maker ICE-70
- Gourmet Mexican Vanilla Beans long, 7-8" about 4 to 5
Ingredients
- 2 medium vanilla beans scraped of caviar
- 3 cup heavy cream
- 1 cup milk whole
- ¾ cup sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Using a sharp knife, open the vanilla bean pods lengthwise. Using the blade of the knife, scrape the mealy vanilla caviar from the skin of the pods.2 medium vanilla beans
- Combine the vanilla bean caviar, heavy cream, whole milk, sugar, vanilla extract, and the salt in a medium mixing bowl. Whisk for about 2 minutes, until the sugar fully dissolves.PRO TIP: Be sure to set the Cuisinart Freezer bowl in the freezer the night before, as it needs 8 to 12 hours to fully freeze.3 cup heavy cream, 1 cup milk, ¾ cup sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
- For the creamiest results, cover and refrigerate the ice cream base mixture for at least 1 to 2 hours, or even overnight. This chilling period helps the mixture get very cold, which is key for a smooth texture when churning.
- Pour the ice cream base mixture into your previously frozen Cuisinart machine's freezer bowl.
- Program your Cuisinart Ice Cream machine to the 'ice cream' program and start it. It will churn for approximately 25 minutes.
- When the program completes, the ice cream will be soft serve consistency. You can enjoy it immediately, or transfer it to a container and set in the freezer for 1 - 2 hours to harden.
- To serve, run hot water over your ice cream scoop just long enough to warm it. Run your scoop over the surface of the ice cream to scrape up a perfectly round scoop.
Notes
- Freeze the Bowl: Remember to place your Cuisinart Ice Cream Maker's freezer bowl in the freezer the night before (or for at least 15-24 hours). This ensures it's thoroughly chilled, which is crucial for proper ice cream consistency.
- Chill the Base Thoroughly: After mixing your ice cream base, make sure to chill it in the refrigerator for at least 2-3 hours (or even overnight). A well-chilled base will freeze faster and more smoothly in the ice cream maker.
- Scrape Your Vanilla Bean Well: When using a vanilla bean, scrape all the tiny, dark seeds from inside the pod. These seeds hold the most flavor and will also give your ice cream those beautiful vanilla speckles.
- Don't Overfill the Machine: When pouring the mixture into your ice cream maker, don't fill it more than two-thirds full. The ice cream will expand as it churns, and you need space for that expansion.
- Monitor Churning for Consistency: Churn the ice cream until it reaches a soft-serve consistency. It will continue to firm up in the freezer. Over-churning can sometimes lead to a less creamy or slightly icy texture.
Nutrition
Serving: 0.5cup | Calories: 297kcal | Carbohydrates: 22g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 64mg | Potassium: 103mg | Sugar: 22g | Vitamin A: 924IU | Vitamin C: 0.4mg | Calcium: 77mg | Iron: 0.1mg
