Vanilla ice cream recipe

Frequently asked questions

• What makes “Vanilla Bean” ice cream different from regular vanilla?

  Vanilla flavor can take many forms. Certain vanilla ice creams are made with vanilla extract (derived from vanilla pods) or imitation vanilla aromas (made with synthetic vanillin, the compound which gives the vanilla its flavor). Both are totally good to use, and the difference in taste tends to be minimal. But the ice labeled like a “vanilla ice cream” are generally made with vanilla seeds directly from the pod, which are widely held to have a stronger and more complex flavor. In addition, the use of tiny intact seeds allows a beautifully speckled effect in the finished product. If you have trouble finding whole vanilla pods, an alternative is the vanilla pod paste, which is made from whole vanilla and will give your ice the same spotted appearance (although it can contain other thicknesses and sweeteners).

• What is the secret to making this ice cream so creamy?

  For this recipe, Britton makes a mixture of milk mixed with the cornstarch, which thickens about a minute on the stove. The cornstarch also acts as a stabilizer in the same way as the emulsified egg yolks in an ice cream of French vanilla style cream – preventing the formation of large ice crystals, which make the ice cream ice or aqueous. The thickened vanilla milk is then taken to a few tablespoons of cream cheese, which still improves the texture.