Forget that tasteless, airy, store-bought ice cream! It’s time to bring out that countertop ice cream maker you never use and make this vanilla bean ice cream! It’s simple, creamy, rich, and the perfect thing for all those cobblers, crisps, and fresh fruit we’ll be having this summer!
INGREDIENTS
• 2 cups + 2 tbsp whole milk
• 1 1/4 cups heavy cream
• 3/4 cup sugar
• 2 tbsp corn syrup
• 1 tsp salt
• 2 large egg yolks
• 1 tbsp cornstarch
• 1 tbsp vanilla bean paste
For the fudge sauce:
• 1/2 cup water
• 1 1/2 tbsp cornstarch
• 3 tbsp cocoa powder
• 1/2 cup sugar
• 2 tbsp butter
• 1 tsp vanilla extract
INSTRUCTIONS
For the ice cream:
In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.
While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.
When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.
Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.
Once chilled, pour into the freezer and follow the manufacturer’s instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.
For the fudge sauce:
In a medium bowl or glass measuring cup, combine the water, cornstarch, cocoa powder, and sugar. Whisk to combine. Heat in the microwave in 30-second to 1-minute increments until thickened, stirring between heatings, 2-3 minutes in total.
Once thickened, add the butter and vanilla. Whisk until smooth and enjoy immediately or store in the refrigerator for up to one week. Heat slightly before serving.
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