Helado Vainilla Casero Clásico

Name: Helado Vainilla Casero Clásico
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Yield: 8 servings
Ingredients: 2 taza de crema pesada; 1 taza de leche entera; 0.75 taza de azúcar granulada; 5 yemas de huevo huevos grandes; 1 vaina de vainilla entera dividida longitudinalmente, semillas raspadas; 1 cucharadita de extracto de vainilla puro; 0.25 cucharadita de sal marina fina

Postre4 h 35 min8 porcionesMedia

Sobre esta receta

Rico, cremoso y profundamente aromático — este es el helado de vainilla que recuerdas. Hecho con una base de natilla adecuada de yemas de huevo, crema pesada y leche entera, se convierte en un sueño sedoso y fácil de servir con un sabor a vainilla puro que ninguna pinta comprada en tienda puede igualar. Es una receta atemporal que es directa una vez que comprendes la técnica de la natilla, y es infinitamente versátil como base para mezclas, helados con cobertura o simplemente disfrutada en un cono.

Instrucciones

1
At least 24 hours before churning, place the bowl of your ice cream maker in the Ziploc bag (Pint size) to freeze completely. This step is critical for proper churning.
2
In a saucepan, combine the heavy cream, milk, half the granulated sugar (6 tablespoons), the vanilla bean, and scraped vanilla seeds. Set over ^[medium heat] and warm, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not boil. Remove from heat.
3
In a mixing bowl, whisk together the egg yolks and remaining 6 tablespoons of granulated sugar until the mixture is pale, thick, and ribbony, about 2 minutes.
4
Temper the eggs: very slowly pour about 1 cup of the hot cream mixture into the egg yolks mixture in a thin, steady stream, whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Then pour the tempered egg mixture back into the saucepan with the remaining heavy cream.
5
Return the saucepan to ^[medium-low heat]. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and reaches %[170–175°F] on a meat thermometer. Do not let it boil. This takes about 5–8 minutes.
6
Immediately pour the custard through a sieve into a clean mixing bowl to remove the vanilla bean and any cooked egg bits. Stir in the vanilla extract and fine sea salt. Let cool for 10 minutes at room temperature.
7
Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight. The custard must be completely cold before churning — this is key to a smooth, creamy result.
8
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
9
Transfer the churned ice cream to a airtight container. Press plastic wrap directly onto the surface, seal with a lid, and freeze for at least 2 hours until firm and scoopable. For best texture, let it sit at room temperature for 3–5 minutes before scooping.

Helado Vainilla Casero Clásico

Postre4 h 35 min8 porcionesMedia

Sobre esta receta

Instrucciones

1
At least 24 hours before churning, place the bowl of your ice cream maker in the Ziploc bag (Pint size) to freeze completely. This step is critical for proper churning.
2
In a saucepan, combine the heavy cream, milk, half the granulated sugar (6 tablespoons), the vanilla bean, and scraped vanilla seeds. Set over ^[medium heat] and warm, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not boil. Remove from heat.
3
In a mixing bowl, whisk together the egg yolks and remaining 6 tablespoons of granulated sugar until the mixture is pale, thick, and ribbony, about 2 minutes.
4
Temper the eggs: very slowly pour about 1 cup of the hot cream mixture into the egg yolks mixture in a thin, steady stream, whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Then pour the tempered egg mixture back into the saucepan with the remaining heavy cream.
5
Return the saucepan to ^[medium-low heat]. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and reaches %[170–175°F] on a meat thermometer. Do not let it boil. This takes about 5–8 minutes.
6
Immediately pour the custard through a sieve into a clean mixing bowl to remove the vanilla bean and any cooked egg bits. Stir in the vanilla extract and fine sea salt. Let cool for 10 minutes at room temperature.
7
Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight. The custard must be completely cold before churning — this is key to a smooth, creamy result.
8
Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.
9
Transfer the churned ice cream to a airtight container. Press plastic wrap directly onto the surface, seal with a lid, and freeze for at least 2 hours until firm and scoopable. For best texture, let it sit at room temperature for 3–5 minutes before scooping.