I think you've noticed I've been on an ice cream kick lately. But with summer rapidly approaching (yippee!!) I really want to make sure I have an arsenal of ice cream. Buying ice cream from the store just seems so boring now!
With all of the fancy and exotic flavors jumping around my head, I kept coming back to one thought...Breyer's Vanilla Bean ice creams is really good. It's pretty well known that vanilla is the most popular flavor. After tasting this recipe, I can see why.
It's fresh, bright, and to-die-for delicious. I think it definitely give Breyer's a run for its money. After this recipe, be sure to check out the Pecan Praline Sauce I've included (from my Bread Pudding recipe...you might just lose it after pairing these too. Have fun and happy churning!
Classic Vanilla Bean Ice Cream
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 tsp. vanilla extract
Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from the heat and add the remaining 2 cups cream (or cream and milk) and the vanilla extract.
Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Source: The Perfect Scoop by David Lebovitz
2 cups unsalted butter, cubed
1 1/2 cups chopped pecans
3 pounds light brown sugar
1 1/2 cups heavy whipping cream
1/2 teaspoon cinnamon
2 1/2 cups sour cream
1 1/2 teaspoons vanilla extract
Heat 1 cup of the butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until the pecans begin to change color. Be careful! This mixture will foam over, so use a large saucepan.
Add the remaining 1 cup butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from heat.
Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. Cook over low heat until blended, stirring constantly; increase heat. Cook to 230 degrees on a candy thermometer. Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
**Just remember this makes a LOT of praline sauce - probably more like 12 cups. However, it freezes amazingly well and keeps that way for a long LONG time. :)