Note: I was sent samples of Vanilla Bean Powder, Vanilla Beans, and Vanilla Extract from The Sweet Bean in order to write this post for Homemade French Vanilla Ice Cream. All opinions are my own.
I am still madly in love with my ice cream maker (paid link) and the delicious homemade ice creams I can now make! Today, I am excited to share a classic: Homemade French Vanilla Ice Cream, featuring The Sweetest Bean‘s Pure Vanilla Bean Powder.
The Sweetest Bean, a woman-owned company based in Colorado, sources its organic, whole-bean vanilla from Uganda where they employ a team who hand cures all of their gourmet vanilla. The company has a purpose of building an economy on the other side of the world, and is committed to one-single-supplier, their workers, their children, their futures, with the hope of true sustainable economic growth. Ugandan vanilla beans are known for their strong vanilla flavor, so the flavor stands out more in recipes.
The Sweetest Bean’s Pure Vanilla Bean Powder is made from 100% pure, ground, Ugandan bourbon vanilla beans. The vanilla beans spend months curing our beans in the sun, and then are ground fresh, to produce a fine powder rich in flavor and aroma. Pure vanilla bean powder was touted recently by the Wall Street Journal as the next spice you need to own. The powder can be used in both savory and sweet recipes, including barbecue rubs, soups, stews, fish, pork, smoothies, and coffee — vanilla adds a touch of sweetness without additional sugar.
The Sweetest Bean sent me their 3 Product Gift Set and have generously offered an additional set to one lucky I Can Cook That reader! Details for the giveaway after the recipe.
Recommended tools (paid links):
Ingredients (makes 1 pint, multiply as desired):
- 4 egg yolks
- 1/2 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon Pure Vanilla Bean Powder (or 2 teaspoons vanilla extract)
- 1/4 teaspoon salt
Freeze until firm, at least 4 hours.
See those flecks of goodness (aka vanilla bean powder) throughout the French Vanilla Ice Cream?
The phrase “plain vanilla” has always confused me because nice vanilla flavor, like you get in this ice cream, is such a beautiful and complex flavor.
I love how the vanilla bean powder evenly disperses throughout this ice cream and gives you that delicious Ugandan vanilla flavor in every bite!
The addition of the egg yolks gives this ice cream a rich, custard-like flavor that complements the vanilla wonderfully!
Now, on to the giveaway! Use the widget below to enter. Good luck! [GIVEAWAY CLOSED]
Homemade French Vanilla Ice Cream
Ingredients
- 4 egg yolks
- 1/2 cup sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon Pure Vanilla Bean Powder or 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Begin by separating your egg yolks from your egg whites. Reserve the egg whites for another use.
- Add your egg yolks and sugar to a medium-sized bowl and whisk until well combined.
- Add a medium-sized saucepan to your stovetop over medium-low heat.
- Pour in the heavy cream and whole milk. Let the milk mixture heat, undisturbed, over medium-low heat until bubbles form around the sides, but before the mixture boils.
- Spoon out 1/2 cup of the warm milk mixture and gradually add it to your egg-sugar mixture, whisking to combine.
- Pour the egg-sugar mixture into the remaining milk mixture over medium-low heat, whisking to combine.
- Let cook over medium-low heat for 5 minutes, whisking occasionally, taking care to not let it boil.
- Place a fine mesh strainer over a large bowl, and pour the mixture through the strainer, discarding any solids.
- Let cool slightly, then cover and refrigerate overnight. If your ice cream maker requires you to do so, add in your ice cream maker bowl to your freezer.
- The next day, remove the mixture from your refrigerator. Stir in the vanilla bean powder and salt.
- Pour the mixture into your ice cream maker.
- Follow the manufacturer’s instructions to churn into ice cream; mine took about 15 minutes total.
- Scoop out the mixture into a freezer safe quart-sized container.
- Freeze until firm, at least 4 hours.
