Homemade vanilla bean ice cream is one of my favorite childhood deserts. Vanilla bean ice cream with red wine poached peaches is my new favorite updated version of this yummy childhood desert. Very creamy and very easy to make, this recipe will crawl into your soul and never get out! You will make it over and over again and never get tired of it-that is a promise!
This ice cream is super easy to make and it brings a very strong competition to the store bough kind. If you ask me, this one is better! The awesome thing about it is that you can customize it as you please. And by customizing I don’t mean toppings! When you are making the mixture for this ice cream, you can add anything from cocoa powder to chilli flakes, chocolate chips, orange marmalade, nuts or other crazy spices. You name it!
Okay, enough chit chat! I need to teach you how to get this !
Ingredients: (this recipe makes 20-25 portions)
- 1 Lt (33.8 fl oz) milk
- 215 gr (4 oz) of butter (with high fat content)
- 240 gr (8.4 oz) sugar
- 1 vanilla bean
- 8 eggs
- 4 spoons of flour
- Separate your egg yolks from whites
- In a medium bowl, wisk your egg yolks with the flour and half the sugar until it dissolves a little
- Add half of the milk and mix
- Put the other half of the milk (500 ml) in a pot with thick bottom and wait until it gets hot, almost boiling.
- Cut your vanilla bean in half and scrape out the seeds. Put the seeds and the empty pod in the milk and let it infuse for a minute or two
- Take the pot off the fire and add little by little your egg yolk mixture. You don’t want to add it all at once because you risk getting scrambled eggs. Adding it little by little is called tempering. Don’t take your vanilla pod out just yet!
- Put the pot back on fire, on low-medium heat and continuously stir, focusing on the bottom of the pot
- When the mixture starts thickening (it can take up to 10 minutes), grab a wisk and use that instead of the spatula,just to make sure you aren’t getting anything stuck to the bottom
- You will see the mixture getting thick like a custard, that is when you want to take it off the fire
- Pass the custard trough a strainer to get rid of any cooked egg that might be left in there
- Leave it to cool down for a few minutes before you add the butter.
TIP:You don’t want to add your butter when the custard is very hot because the fat from the butter will split. Leave the custard to cool down completely and your butter won’t melt in. So, make sure the custard is warm when you add your butter.
12. Put the custard in a big bowl and cover it with plastic foil (directly on the custard) so it doesn’t get a crust, then let it cool down completely
13. Once your custard is almost cold, you can start wisking the egg whites. Use a hand or table mixer for better and faster results.
14. Wisk the eggs until they become very foamy, then start adding the other half of the sugar, little by little, until you get a very stiff mirangue
15. Add the mirangue to the cold custard little by little and fold it in gently until it’s all combined
16. In the meantime, line your mold ( I used a bread mold) with a plastic bag or 2 layers of plastic foil
17. Put a layer of non stick spray on it (make sure it’s a kind that leaves very little or no residue, so it doesn’t affect the taste of the ice cream)
18. Add any additional flavors or ingredients (nuts, fruits) to the ice cream and pour it in the mold
19. Make sure you cover the top as well so it doesn’t get a weird freezer taste
20. Leave to freeze overnight
21. Slice with a warm knive and enjoy!
For the poached peaches:
- 1 bottle red wine (750 ml-25.3 fl oz)
- 2 all spice berries
- 4 star anise
- 1 cinnamon stick
- 80 gr (2.8 oz) sugar
- 20 ml (0.67 fl oz) red wine vinegar
- 5 cloves
- peaches cut in half
- Heat up the wine in a pot
- Add all the sugar and the spices and boil until it releases all the alcohol (that might take around 5 minutes)
- Add the peaches to the wine. Depending on how soft your peaches are, you will have to cook them in the wine more or less time. I recommend cooking on medium heat for 3 minutes then turning off the fire, covering them and letting them cook further with the residual heat.
- Serve them warm alongside the ice cream
TIP: You can use the leftover flavored wine to poach pears or apples for other deserts. Also, if you leave it on medium heat and reduce it long enough, it will turn into a gastrique sauce which you can use to garnish deserts or even savory dishes like duck.
This recipe makes A LOT of ice cream ! If you only want a few portions, you might want to consider making just half of the recipe.
The cool thing about this though is that ice cream holds in the freezer for a few good weeks or more! So even if you make too much, don’t worry- you will eat more than you should anyways :D.
Let me know your thoughts about this easy flavorful recipe!
Until next time!