Creamy Vanilla Ice Cream

Yes, I admit I suck at food photography because I was a full time student with limited monetary and space resource. Yes I needed an excuse for my laziness and lack of creativeness.Period!

Thick ice cream after churning,ready to be chilled in the freezer for another 3hours or until firm.

Ever since my boyfriend tasted Ben's Vanilla Milkshake in KLCC, he has been craving for it. And I promised him to make vanilla ice cream to make the same milk shake. He never got to eat the ice cream because by the time it was ready, he had left Ipoh.

Anyway, he coming back this weekend, so I promised to make him vanilla milkshake and also a chocolate one!!

Barely adapted from David Lebovitz's The Perfect Scoop

250ml full fat milk

150g caster sugar

250ml heavy cream/ whipping cream (36% fat content)

300ml double cream, you can always use heavy cream as well

pinch of salt

1 vanilla beans,split in half lengthwise

6 large egg yolks

2 teaspoons vanilla extract

2 tablespoon unflavoured alcohol, vodka

Warm milk,sugar,heavy cream and salt in a medium saucepan. Scrap the seeds from the vanilla bean into the warm milk as well. Cover,remove from the heat and let it steep at room temperature for 30 minutes.

In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the yolks,whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

Stir the mixture constantly over medium heat with a heatproof spatula,scrap the bottom as you stir, until the mixture thickens and coats the back of your spatula. 

Prepare a water bath and pour double cream in a bowl and set a mesh strainer on top.Pour the custard mixture through the strainer and stir into the cream. Put the vanilla bean in the custard, add the vanilla extract and stir until cool over the ice bath.

Once cooled, add alcohol and stir until combined. Chill the mixture thoroughly in the refrigerator for about 8hours to overnight.When ready to churn, remove the vanilla bean, rinse it (and put it into your sugar jar to make vanilla sugar!! :) ) ,and then freeze in your ice cream maker according manufacturer's instructions.

Pour it into a container and freeze for another 3 hours or so.