A Scoop of Childhood Memories and the Magic of Vanilla Bean

I recently had the most delightful trip to New York City with my husband, Tim, our two curious toddlers and identical twin nieces, celebrating my godson's ninth birthday at the Museum of Ice Cream in Manhattan. It was a blast, full of colorful exhibits and, of course, plenty of frozen sweet treats. During the tour, I learned something that might come as a surprise to you: vanilla ice cream is actually preferred over chocolate in the United States. 😮 While that might shock some, it secretly made my vanilla-loving heart sing.

You see, vanilla ice cream, particularly vanilla bean, has always been my favorite. There’s just something about those black, tiny speckles and the robust, pure flavor you get from a good quality vanilla bean paste or fresh vanilla beans. It’s a world away from homestyle or even French vanilla, in my opinion.

For us at Crown Catering, we stand by Nielsen-Massey Pure Vanilla Bean Paste. Yes, it’s a bit pricey, but trust me, it’s absolutely worth every penny. It’s the closest you can get to using fresh vanilla beans, delivering that authentic, rich vanilla flavor that elevates any dessert.

And really, what doesn't go with vanilla? From a warm slice of apple pie to a vibrant peach cobbler, cakes, cupcakes, and almost any flavor imaginable – vanilla ice cream just melts perfectly into them all.

I’m dating myself a little here, but growing up, my mom used to buy ice cream in those rectangular boxes with the foldable flaps used to open and close the box. I always thought it was the best ice cream, and honestly, outside of making your own, it still is. To pay homage to those nostalgic childhood moments in my Brooklyn apartment and the simple joy of a scoop of ice cream from the box, I want to share a recipe that we’ve tinkered with and perfected over time. It brings that classic, old-fashioned feel right into your home.

Crowned in Comfort. Served with Soul.

Selina Choate, Owner

Homemade Vanilla Bean Ice Cream Recipe

This recipe yields a rich, creamy, and intensely flavorful vanilla bean ice cream that will transport you back to simpler times.

Ingredients:

* 1 tbsp vanilla bean paste (we highly recommend Nielsen-Massey)

* 2 cups heavy cream

* 1 cup whole milk

* ½ cup + 2 tbsp white sugar, divided

* ⅓ cup light corn syrup

* 3 large egg yolks

* ¼ tsp kosher salt

Instructions:

Before you start making your ice cream, be sure to place your ice cream machine bowl has been in the freezer for at least 24 hours before you plan to churn. This step is crucial for achieving the right consistency.

In a medium saucepan, combine the vanilla bean paste, heavy cream, milk, ¼ cup and 2 tbsp of the white sugar, corn syrup, and salt. Cook over medium-high heat, whisking occasionally, until the mixture is steaming steadily and registers 175°F. This usually takes about 5 to 10 minutes. Remove the saucepan from the heat.

While the cream mixture is heating, whisk the egg yolks and the remaining ¼ cup of sugar in a separate bowl until smooth and pale. Slowly, and while whisking constantly and quickly, drizzle about 1 cup of the heated cream mixture into the egg yolk mixture. This process, called tempering, prevents the eggs from scrambling.

Add the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly with a whisk or a rubber spatula, until the mixture thickens slightly and registers 180°F. Do not let it boil!

Immediately pour the hot custard into a large, clean bowl. Let it cool at room temperature until it's no longer steaming, which should take about 10 to 20 minutes.

Skim any "skin" that may have formed on the surface of the custard. Cover the bowl tightly with plastic wrap or a lid, ensuring the plastic touches the surface of the custard to prevent a skin from forming. Place the bowl in the refrigerator and chill completely for at least 4 hours, or ideally, overnight (up to 24 hours). A well-chilled base is essential for the best ice cream texture.

Once the base is thoroughly chilled, churn it in your pre-frozen ice cream maker according to the manufacturer's instructions. Churn until the mixture resembles thick soft-serve ice cream and registers 21°F. This typically takes about 30 minutes.

Transfer the churned ice cream to an airtight container. Press the ice cream down firmly to remove any air pockets. Freeze until firm, which will take at least 2 hours.

Scoop and enjoy this incredibly delicious homemade vanilla bean ice cream. It's perfect on its own or as an accompaniment to your favorite desserts!