Featured Recipe
Vanilla Bean Ice Cream Twist
By Kate
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Rich custard-style ice cream made with egg yolks, maple syrup instead of sugar, infused with real vanilla bean and added a touch of cinnamon. Uses coconut milk mixed with heavy cream for a slight tropical note. Texture: creamy with a subtle spiced warmth. Volume around 1 liter. Traditional cooking method with careful low heat to avoid scrambling eggs. Quick chilling accelerates firming in ice cream maker. Practical substitutions for dietary needs. Strong focus on visual and tactile signs to gauge readiness.
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Prep:
12 min
Cook:
22 min
Total:
34 min
Serves:
6 servings
dessert
ice cream
vanilla
coconut
french-inspired
Introduction
Whisk egg yolks until pale, ribbon stage reached — patience here is your best tool. Sweeten with pure maple syrup for smoother sweetness over plain granulated sugar. Split fresh vanilla bean, scrape those tiny black seeds into the mix. Heat cream and coconut milk slow, watch steam rise but no boil — bubbles at edges tell you when to stop. Temper egg mix carefully, slowly pouring warm dairy so eggs hold. Heat custard low and slow, stirring with care until thick enough to coat a spoon, leave a clean line when you drag finger across. Look for tactile and visual cues — instructions by time won’t get you there alone. Strain custard, cool thoroughly under cling film skin to prevent thick top layer — lose it and texture suffers. Cold base, cold churn, creamier ice cream. Then churn until dense but still scoopable; freeze longer for firmer texture. Cinnamon adds mild warmth, unexpected, blends with vanilla and coconut nuances.
Ingredients
About the ingredients
Egg yolks add richness — no skipping; protein thickens and emulsifies base. Maple syrup reduces crystallization, provides complex sweetness, unlike plain sugar’s harsher notes. Vanilla bean worth the extra effort — fresh scraped seeds carry incomparable aroma; extract is acceptable but less nuanced. Coconut milk softens mouthfeel, introduces subtle fat variety and tropical echo; easily replaced by more cream or whole milk if needed. Cinnamon optional but worthwhile, a mild warming agent to lift vanilla notes without overpowering. Adjust sweetness by tasting base cold, keeping in mind cold dulls perception; always err on less sweet, you can add toppings.
Method
Preparation
- Mix yolks, maple syrup, and vanilla bean seeds; whisk vigorously off heat until mixture thickens slightly and pales, ribbons form — about 2–3 minutes. Avoid over-whipping to prevent bubbles.
- Simmer cream and coconut milk together gently in a saucepan until edges steam and tiny bubbles creep, not boiling — smells richer with coconut hints.
- Slowly stream warm milk blend into yolk mix while whisking constantly to temper; prevents curdling, keeps texture silky.
- Return combined base to low heat. Stir nonstop with wooden spoon or silicone spatula. Watch for custard to thicken: it will coat the back of the spoon, leave a clear line when you drag your finger across.
- Do not let it boil or curdle. Remove from heat as soon as texture sets. Temperature ideally reaches 80°C (175°F).
- Cool slightly at room temperature. Pass through fine-mesh sieve to remove any cooked bits and vanilla bean husk. Cover tightly with plastic wrap pressed on surface to prevent skin.
- Chill mixture thoroughly in refrigerator for at least 3 hours or overnight. Cold base improves freezing and texture.
- Churn in ice cream maker per manufacturer instructions until thick, creamy, stopping before fully solid to maintain scoopable texture.
- Transfer to airtight container; freeze minimum 4 hours to firm completely.
- If mixture appears grainy after churning, soft freeze and briefly whip before final freezing.
- Always use whole vanilla bean for best aroma; substitutes with vanilla paste or extract if unavailable but expect milder flavor.
- Maple syrup adds subtle depth and reduces risk of crystallization compared to sugar. Honey or agave can also work but may alter sweetness and texture.
- Coconut milk boosts mouthfeel, helpful when reducing fat content; can omit if coconut allergy present, increase cream volume accordingly.
- Avoid rushing chilling steps; warm base in freezer causes iciness, ruins creaminess.
- Rescue slightly overheated custard by straining and stirring vigorously; too hot leads to broken texture.
Freezing
Serving and Tips
Technique Tips
Step 1 crucial: whisk eggs and syrup off heat until mixture lightens and thickens — don’t rush or you trap bubbles creating coarse spots. Step 2 warming cream-coconut mix just to steaming – bubbles edge the pan, no boil, or risk curdled texture after adding to eggs. Tempering your eggs prevents scrambling; pour slowly while whisking, no lumps. Step 3 slow simmer with constant stirring — use a wooden spoon or sturdy spatula, gentle circular motion keeps custard uniform. Watch for custard to coat spoon and a clean line as fingerprint revealed. Remove immediately from heat; that’s the difference between cream and scrambled bits. Step 4 strain to get flawless texture, especially removing vanilla bean husks which hurt mouthfeel. Protect surface with cling film against skin forming and dry textures. Chill overnight for best result; cold base essential before churning for smooth mouthfeel and small ice crystals. If mixture grainy, soft freeze then whisk briskly to smooth. Don’t rush; cold cream and cold air from ice cream maker combine to perfection. Add cinnamon late if unsure, can always sprinkle when serving.
Chef's Notes
- 💡 Whisk egg yolks and syrup off heat, look for pale color, ribbons forming. Use a strong whisk, don’t trap air indeed. Watch for thickness visual cues.
- 💡 Gently heat cream, coconut milk — edges steam, tiny bubbles form. Don’t let mixture boil. Smell the aroma, richer with coconut hints. Keep stirring.
- 💡 Temper eggs slowly! Whisk constantly while adding warm milk blend. Lumps ruin texture. Could curdle. Don't rush it. Egg mixture should remain silky.
- 💡 Chilling matters. Cool mixture at room temp first. Strain through fine-mesh sieve to eliminate any unwanted bits. Cover tightly with cling film.
- 💡 Churn until thick but not too solid. Aim for creamy, easy to scoop texture. If grainy, soft freeze and whip briefly before final freezing stage.
