经典自制香草冰淇淋
甜点4小时35分钟8 份中等关于此食谱
浓郁、顺滑、香气深厚——这就是你记忆中的香草冰淇淋。用蛋黄、淡奶油和全脂牛奶制作的正宗蛋奶沙司为基础，搅打成丝般顺滑、易于挖取的梦幻甜品，具有纯正的香草风味，任何商店购买的冰淇淋都无法比拟。这是一个经典食谱，一旦掌握蛋奶沙司制作技巧就变得简单易行，还可以无限地作为混合馅料、冰淇淋圣代的基础，或直接享用圆筒冰淇淋。
步骤说明
- 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.
