Post by @imhannahcarr

Once you realize ice cream used to be made with simple, nourishing ingredients… I bet you’ll want to start making it that way again. 🤍🍦 This homemade vanilla bean ice cream is rich, creamy, loaded with real vanilla, naturally sweetened with pure maple syrup, and made completely from scratch. No refined sugar. No artificial flavors. Just ingredients your grandma would recognize. If you’ve been wanting to make homemade ice cream, let this be your sign. Save this recipe for the next hot day… you’ll never look at store bought vanilla the same. — Homemade Vanilla Ice Cream Refined Sugar Free • Slow Churn Ingredients * 2 cups heavy cream * 1 cup whole milk * 5 egg yolks * ½ cup pure maple syrup * 2 tbsp whole milk powder * 1 vanilla bean, split lengthwise and scraped * 2 tsp pure vanilla extract * ¼ tsp fine sea salt * 1 tsp unflavored gelatin (optional, but highly recommended for a creamier, scoopable texture) * 1 tbsp cold water (for blooming the gelatin) Instructions 1. Bloom the gelatin (optional): Sprinkle the gelatin over the cold water and let it sit for 5–10 minutes. 2. Infuse the dairy: In a medium saucepan, combine the heavy cream, whole milk, milk powder, vanilla bean seeds and pod, and sea salt. Heat over medium low until steaming (about 165–170°F). Do not boil. Remove from the heat and let steep for 15–20 minutes. 3. Whisk the yolks: In a separate bowl, whisk together the egg yolks and maple syrup until smooth and slightly lighter in color. 4. Temper the eggs: Slowly whisk about 1 cup of the warm cream mixture into the yolks. Gradually pour the tempered mixture back into the saucepan while whisking. 5. Cook the custard: Return to medium low heat, stirring constantly with a silicone spatula, until the custard reaches 170–175°F and coats the back of the spatula. Don’t let it go above 180°F. 6. Finish the base: Remove from the heat. Whisk in the bloomed gelatin until fully dissolved. Strain the custard through a fine mesh sieve into a clean bowl. Discard the vanilla pod, then stir in the vanilla extract. 7. Chill overnight: Cool the custard over an ice bath until no longer warm. Cover and refrigerate for at least 8 hours, preferably overnight. 8. Churn: Churn in your slow churn ice cream maker according to the manufacturer’s directions until it reaches a thick soft serve consistency. 9. Freeze: Transfer to a freezer safe container or loaf pan. Press parchment paper or plastic wrap directly onto the surface and freeze for 4–6 hours before scooping. — #homemadeicecream #vanillaicecream #summerrecipes #fromscratch #icecreamrecipe @Cuisinart