Roasted Vanilla Ice Cream (VIDEO)
Pastry Chef Dana Cree of Pretty Cool Ice Cream | Chicago
INGREDIENTS:
1 vnlla Extract Co. whole vanilla bean
150 grams sugar
300 grams heavy cream
400 grams whole milk
50 grams glucose syrup
15 grams cornstarch
METHOD:
Heat oven to 350°F. Fill a large bowl two-thirds of the way with a lot of ice and a little water to make an ice bath. Set aside in a cool place or refrigerate. Cut the vanilla bean in half lengthwise and use the tip of a paring knife to scrape the seeds from the pod. In a small bowl, combine the vanilla seeds and sugar. Using your fingers, mix the seeds and sugar, rubbing the seeds apart with the grit of the sugar crystals. Transfer the vanilla pod to a small pan and toast in the oven for 30 minutes. Let cool to room temperature. Add the toasted pod to a dry blender cup, spice grinder, coffee grinder, or mortar. Grind until powderized. Add the vanilla powder to the vanilla sugar and mix to combine. Transfer the vanilla sugar to a medium-sized pot over medium-high heat, then add cream, milk, and glucose. Bring the mixture to a rolling boil, whisking occasionally to help dissolve the sugar and to discourage the milk from scorching. Remove from the heat.
In a small bowl, mix to combine cornstarch and 30 grams water until completely smooth and even. While stirring the dairy mixture, drizzle in the cornstarch slurry. Return the pot to medium-high heat and cook, stirring constantly, until it comes to a simmer. Continue simmering for 30 seconds, then immediately remove from heat. Pour the ice cream base into a shallow metal or glass bowl. Nest the bowl over the prepared ice bath, stirring the ice cream occasionally until it cools down. Refrigerate the cooled ice cream base for 4 hours (or overnight). Add to an ice cream machine and process according to the manufacturer’s instructions. Immediately transfer the finished ice cream to a nonreactive container. Press parchment paper or plastic wrap directly on the surface of the ice cream to prevent ice crystals from forming, then cover with an airtight lid. Freeze until the ice cream hardens completely, 4 to 12 hours.
Featured ingredient: vnlla Extract Co. whole vanilla bean
