Go to the Recipe: Vanilla Bean Ice Cream
I have never seen 40% MF cream in Canada. How can I work around this?
- originally posted by Ed
same in australia as well. pure or pouring cream has a fat around 35%. however, we get double cream which is 45%, and some of them have additives. can we increase the quantity of cream and decrease the quantity of milk?
- originally posted by lostinsydney
I seem to recall that cooking a custard to 85C produces an eggy flavor. Is this intentional, or are you just trying to pasteurize the yolks? Alternatively, is this avoided by cooking the product sous vide?
Yes, in this case we wanted to bring out the custard-flavor using a relatively high cooking temperature.
Thank you.
I followed this recipe and it turned out grainy. What could be the cause? Churned in a commercial ice cream machine that usually works great.
- originally posted by Michael
Can you describe grainy? Cold and icy (ice crystals), sandy textured, or just lumpy?
Sandy textured, grains tasting buttery.
Michael:It sounds like it was over-churned, the give away is buttery tasting grains. Was the mix started in the ice cream maker hot by chance?
I just did the same recipe, let it rest overnight and churned for an hour in a fairly old machine. The result produced an icy texture. As well the color seemed to go much darker than I had expected. Too much vanilla bean?
Michael, this is a very lean, gelato-style ice cream with a fairly low solids content because it's not loaded with sugar. It really needs to be frozen quickly (within 5 or so minutes) while being churred. Old-style and domestic machines freeze it too slowly and this allows time for ice crystals to grow large and give it very cold and grainy texture. Assuming you don't have a powerful commercial machine, or liquid nitrogen, you can use our dry ice technique to get a good result: http://www.chefsteps.com/activ...Alternatively, try adding about 50 g of dry, skim milk powder to increase the solids content for a more forgiving ice cream base.
Chris, I too, turned out "grainy/icy" product. I didn't try using dry ice or liquid nitrogen to freeze it, I used a very well-chilled ice cream churn, and did move it quickly to a frozen container, and into the freezer. Would using a bit of xanthan gum powder help to solve this issue?
Hey Chris, I am a fellow pastry cook and just got my first pastry job at restaurant I am trying to help establish. We are planning to use our giant frozen custard machine, so freezing immediately wont be an issue , and we are going to sous vide our ice cream base. I just tried your base out and fell in love with it! If I were to add other ingredients like chocolate (of course after the base has been sous vide) I would usually add more egg yolks to keep the ice cream from becoming a brick. I was wondering If I did this would it really affect the cooking temperature or time? If so could you explain please? I am pretty new to sous vide, used to the classic method (which I did for your base originally). Thanks.
- originally posted by Chris Ripley
I know this is old now but...what is the purpose of the long cook time? Does it take that long for the entire base to reach 85C, or is there a reaction which is time dependent?
scramble egg!!!!
I prepared it today and here are my comments:
First, the ice cream maker equipment I used (it probably has an impact):
- I used the ice cream maker container (the one that must pre-frozen) of the Kitchen-aid mixer
Ingredients
- I scaled it to 0.83% because lack of eggs. Each one of my egg yolks was 16g. I used 11 eggs!!! Only after I started cracking eggs I realized how much egg this recipe had. For the full recipe you would need almost 14 eggs.
- I used 3 vanilla beans
- I used homo milk
- I used 35% cream
After cooking the custard, it tastes like cream brulee. It has an egg flavour (not bad, but clearly present). It tastes yummy. But it was a bit "granular" (not totally smooth).
1. It is very, very, very heavy. When I was cleaning the ice cream maker i found fat (butter, basically) stuck to the container in some parts. Based on comments below I didn't want to overchurn it (I think I did 20 minutes of churning). You probably don't want to have too much of it in a serving.
2. It has a taste of egg (as I said above)
Overall, while the ice cream is ok it is not one that I'll try to do again. Perhaps my failure was due to my alterations (my changes to the ingredients, or lack of "proper" ice cream equipment).
Suggestions for improvement:
1. What shall we do with the beans? After they are cooked, I presume they should be removed (you don't want to blend the beans as suggested to do if the base has separated in step 4, I presume)
of course, I want to reiterate a thank you for posting the recipe and for your efforts. I don't expect every recipe to work for me.
--dmg
I don't have a sous-vide machine at home. Is it possible to make the custard on the stove top and bring it to nappe consistency? Would that yield similar results? ~Amanda
What is the window of doneness? Is there a last call?
Water bath set to 85 C completely scrambled my custard. Any thoughts why this happened?
I used raw milk, but I don't think that would make to big of a difference.
I had a good result, but I did modify a bit. I used just 8 yolks. I followed the blender instructions exactly, including just adding the cream at the end to avoid whipping the cream. I backed the temp down on the SV to 170. I was nervous about cooking the eggs based on a few posts. I had no problem. I used a standard ice cream machine, which took about 30-40 minutes and it's not "grainy" at all and my base was very cold going in. The flavor is great and even with my reduced yolk count, there still a creme brulee - esque flavor.
I made this recipe, and found that the finished product, when churned, was grainy and icy. Does the fact that you're in Seattle have an influence on water bath temperatures?
Hello everyone!
First of all, I am so happy to have discovered ChefSteps! This is a classic formula for Vanilla Bean Ice Cream that contains about 14% milk fat, putting it under the Premium category of ice cream. I tested this formula using the KitchenAid Ice Cream Maker, and it yielded great results! However, I did find the flavor too eggy for my taste. I like my ice cream more creamy than eggy. By reducing the egg yolks to 100 grams, I achieved the kind of ice cream that I have been looking for...with the perfect balance of flavor and texture reminiscent of old-fashioned ice cream parlors and gelaterias! And since I haven't purchased my sous vide yet, I simply combined all the ingredients in a double boiler and cooked it to a temperature of 85C. Also, I used 2 vanilla beans, each being 15-cm long. Here's my list of ingredients...
Heavy whipping cream (36%) 500 grams
Liquid whole milk (3.5%) 500 grams
Superfine (caster) sugar 200 grams
Egg yolks 100 grams
Vanilla beans (15-cm long) 2 beans
Analyzing my own ingredients, this is classic Creme Anglaise with half the quantity of egg yolks.
After you scrape the beans you can keep them in sugar to make vanilla sugar.
My main problem is that the ice cream sets super solid in the freezer and then melts very quickly once removed? Anyone know whats happening and how I can improve that?
Hey Chris, I was going to make this ice cream this weekend and don't have sous vide. Was wondering if I could make this ice cream base on the stovetop.
Hia all,
quick question that has been bothering me. I put the egg mix in at 85 degrees, but you have the "dip" in temperature that happens when you put something in your watbath. My question, which is actually more a general waterbath question, is if you start your timer as soon as you put your product in or if you start the timer once the waterbath has gotten back upto the desired temperature. The waterbath can take upto 15 min to get back up to temperature, but that either adds 15 minutes of cookingtime or reduces de cooking with 15 min on the right temperature. Any thoughts?
Can i make sorbet with this method? Please help.
You can address this one of two ways, neither is wrong. First option is to place your bag in water at faucet temp and start your circulator and begin the timing when you've reached desired temp. The second way to do it is to heat your water to desired temp, submerge your bag, lose temp and start the clock when the temp comes back up to the desired cooking temp. I prefer the first method of raising temp of everything together.
Is it possible to use this recipe to make beer ice cream? Do I need to adjust the ration of milk and cream in the custard base to accommodate for the extra liquid/water or can I just add the same quantity of beer?
after finishing i used smell egg in the ice cream
It is a good recipe, but too eggy and the texture is too loose. I think the Laiskonis one is better for my taste, more milky/creamy flavours coming through and more chewy texture.
Does anyone have a break down of an ice cream stabilizer mix? I'm trying to recreate one with all the gums and things but can't seem to find a recipe for an "ice cream stabilizer". Would love to create my own instead of just buying a pre-made mix.
So... I recently bought a chamber vacuum sealer and I have no idea how to use it. I tried making this recipe but it went terribly wrong when I tried to seal the bag. The liquid simply bubbled up and exploded in the sealer, leaving me annoyed while cleaning it for over an hour. Is there any trick to seal liquids?
Many liquids boil in a vacuum, including water. The lower the atmospheric pressure, the lower the boiling point.
Would this work without a vacuum sealer in zip lock bags using water displacement method?
You should not use Ziploc bags for any cook over 158°F. The seames of the Ziploc will come apart.
Here is a recipe that might help
What model Vac Chamber do you have? was the sealing bar well above the liquid in the bag? Come over to the forum and you will get a lot of good answers for questions like this.. https://www.chefsteps.com/forum
Great recipe, I personally tried it a few times and modded the egg amount and increased cream just a bit to my liking. What if I wanted to make a fruit flavored ice cream, with black berry puree or peach for example, is there a certain amount by weight of puree that this recipe can take before texture is affected? Would be great to develop a pretty rough base recipe (understanding that fiber, sugar or water content can also affect) would definitely love to hear feedback and advice. Thanks
I live in Sydney and have run into this issue with Australian cream in American ice-cream recipes. Before we realised that our double cream was 45%, we made some ice-cream from a US recipe and it was unpalatably fatty. It coated the tops of our mouths in a bad way. We simply replaced the double cream with normal Australian pure or pouring cream and that fixed the problem. I haven't tried this recipe yet, but I intend to. Will let you know how it goes.
What about making this into chocolate ice-cream? How much chocolate would one add?
I had this problem too, but I eventually learned that the key to sealing liquids (or marinades) is to chill the contents first before sealing. So, if you have hot leftover soup, bag it, place it in an ice bath until cold, THEN seal it. Depending on your vacuum settings, you'll buy those precious seconds you need to remove the air from the chamber before the liquid in the bag boils off and expands itself off the sealing strip, causing the contents to explode all over the inside of the chamber.
Could I sous vide in mason jars?
They haven't for me. I've made this in ziplock bags four times now and never had a problem
chocolate ice cream?
Where is the other vanilla ice cream recipe gone? The one with malt powder and non fat milk powder?
looking to do a lemon ice cream could i use this recipe minus the vanilla and add lemon puree and churn with dry ice ?
I made this recipe using the temperature and time instructions from the Salted Caramel frozen custard recipe they have, instead. It did not turn out too eggy because the temperature was a lot lower.
I hope so, because my mason jars are in the water bath right now
That is likely due to your ice cream maker. Icy ice cream is caused by insufficient fat, or taking a long time to freeze, thus growing large crystals. I recommend a simple and cheap vanilla ice cream recipient,using vanilla extract until you get your equipment and technique dialed in. No need to waste expensive I gradients. Dried ice works very well, but if there's fruit in your ice cream, leaves a carbonated flavor in it. But it takes some effort to dial in.
I know this is 2 years late but if anyone els thinks about a citrusy ice cream. Always add acidic things after cooking and cooling. Or you will be making some kind of fresh cheese.
Hi Joey, I known it's years late, but thank you for sharing this recipe. How long does one cook it at 85C? I want to try this out. Thanks.
