Triple Vanilla Ice Cream.

Vanilla ice cream is definitely one of  my favorite flavor of ice cream. I like to try sample at every ice cream shop I visit, to see if I have found the vanilla ice cream. So far my search has found some pretty good vanillas, and some pretty mediocre vanilla ice creams. By far, the standard of my comparison has been the storebought super premium ice cream, Double Rainbow. Since trying this ice cream, no other vanilla I've tried has stacked up to it's incredibly creamy, smooth, bright and comforting vanilla flavor.

So when I whipped up this ice cream last weekend, I thought that it would come out very well, but I didn't know how well. Even before pouring this ice cream into the ice cream maker to freeze, I knew this batch was special. It tastes like a dream, scoops like a dream, and melts like a dream (unlike some homemade ice creams which just seem to melt right away, or to never melt at all). I have to admit, it certainly rivals the amazing taste of Double rainbow, which is a feat in and of itself. I will definitely be making more vanilla ice cream exactly like this. Below is a photo from my brother's birthday celebration.

Since the vanilla sugar and cream are simmered together (in order to dissolve the sugar), the final product as a slight caramel taste! No doubt if you simmered the cream and sugar longer, you could easy make a dulche de leche version.

Triple Vanilla Ice Cream.
    makes two quarts

    6 oz  vanilla sugar - source or make your own
    4 cups (1 quart)  raw cow's milk cream
    1  vanilla bean
    1 Tbsp  vanilla extract
    1 Tbsp  coconut flour - source
    5  egg yolks
    1/2 tsp  unrefined sea salt

To make your ice cream:
  1. In a small sauce pan, combine sugar and 1 cup cream. Turn on high heat, bring almost to a boil, when first bubbles appear at sides reduce heat to simmer, and simmer, stirring frequently, for about 5-10 minutes. Mixture will thicken, coat the back of a spoon, and be caramel-like when ready. Remove from heat and allow to cool (this may take a while).
  2. In a separate bowl, combine coconut flour, salt, vanilla bean flecks, and egg yolks. Mix until yellow and thick. Add vanilla extract. Whisk in remaining 3 cups cream. Slowly add the cooled vanilla sugar mixture, whisking constantly.
  3. Add to your ice cream maker, and freeze according to manufacturers instructions. Mine churned for about 25 minutes. This ice cream comes out perfectly straight from the ice cream maker. Freeze overnight before scooping for hard ice cream. No need to remove ice cream from freezer for 10 minutes before serving. It's scoopable as is!
  4. This ice cream is so delicious, serve with your favorite brownies, chocolate sauce, nuts or whipped cream. Or you can serve along mint cake, like I did here! Enjoy :)

Want some cake with your ice cream? Try my grain-free chocolate cake! It's super easy, just make sure to follow instructions and to both grease and flour the pan.

Other ice creams I've made:
- Original vanilla ice cream - my first attempt, these basic proportions are what I use as a "template" for making all my other ice cream recipes
- French vanilla ice cream
- Chocolate ice cream
- Chocolate peanut butter ice cream

Have a lovely summer day!