I promise you, this is a fool-proof ice cream recipe. No separating eggs, no cooking of a custard, just a basic easy-peasy vanilla ice cream recipe.
Normally, I would always say to spend the dollars on getting a real vanilla bean pod for anything you do that’s just vanilla flavor.
But in this case- fuck it.
Vanilla bean pods ARE SO DAMN EXPENSIVE. Yes, you can use them more than once. Yes, you can make a million things with them. Yes, it gives you the most natural and best vanilla flavor BUUUUUUUT – it’s also like 13-20 bucks for one of those bad boys and ya gurl is not ballin’ on that type of budget.
Have no fear, there is a much cheaper solution (and no its not just vanilla extract).
VANILLA BEAN PASTE. Sent from the gods, I swear.
Get yourself a baby jar of this stuff from a nice grocery store or my bff- Amazon.com, and save yourself a million dollars. (Always get an all natural, no additive, vanilla bean paste. You don’t want to be guessing what you’re eating or adding to your recipes plus you want the most pure flavor as possible).
Vanilla bean paste is all the seeds and gunk scraped out of vanilla bean pods chillin’ in the oils taken from the pods themselves (aka natural vanilla extract) and then crammed into a little jar. It’s basically everything you want from a vanilla bean pod but 10x as much while being 10x less expensive. Pretty freakin’ awesome.
1 tsp vanilla bean paste = 1 vanilla bean pod
Now are you ready to make some kick-ass vanilla ice cream?
Recipe adapted from The Perfect Scoop – Philadelphia Style Vanilla
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
Pinch of salt
1 tsp vanilla bean paste
3/4 tsp vanilla extract
Let’s Make It:
- Pour 1 cup of cream into a saucepan with sugar, salt and vanilla bean paste.
- Warm over medium heat until the sugar is completely dissolved.
- Remove from heat and add the remaining 1 cup of cream, whole milk and vanilla extract.
- Chill completely in refrigerator.
- Churn in your ice cream machine to manufacturer’s instructions.