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| The vanilla bean and custard just do it for me! |
Best Vanilla Custard Ice Cream
The custard powder keeps this low-fat ice cream creamy, and the vanilla bean gives it an amazing vanilla flavour!
2 cups 18% fat coffee cream
1 cup whole milk
4 tbsp Bird’s Custard powder
3/4 cup Sugar, or 1/2 cup Splenda
1 vanilla bean
3 tbsp vanilla
Add cream, milk, custard powder and sugar into medium saucepan. Whisk thoroughly to remove lumps.
Cut through skin of vanilla bean, pulling back the skin and scraping out the seeds. Add the seeds and whole bean into the custard mixture and stirring frequently, heat until mixture comes to a boil. Remove from heat, and stir in vanilla. Cool completely in refrigerator.
Freeze according to manufacturer’s instructions for a 1 litre/1 quart ice cream maker.
This chocolate ice cream is a bit fussier, but it is really worth the effort to me. The chocolate is smooth and creamy. I use Dutch-processed cocoa powder because the flavour is richer.
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| I'm not sure how I could resist diving into this right away! |
Best Chocolate Ice Cream
1 cup whole milk
4 tbsp Dutch-processed cocoa powder
generous pinch salt
3/4 cup sugar, or 1/2 cup Splenda
3 egg yolks, lightly beaten
2 oz good quality semi-sweet chocolate, chopped
2 cups 18% fat coffee cream
1 tbsp vanilla
Combine milk, chocolate powder, salt and sugar in a saucepan over medium heat, whisking thoroughly to remove lumps, then frequently. Bring to a simmer.
Gradually stir in about 1/2 cup of the hot milk mixture into the eggs, then transfer back to the saucepan. Heat until thickened, but DO NOT boil.
Remove from heat and stir in chopped chocolate until melted. Pour into a bowl and refrigerate until completely cooled, stirring once or twice.
When chocolate mixture has completely cooled, stir in the cream and vanilla. Pour into a 1-litre / 1-quart ice cream maker and freeze according to manufacture’s directions.
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