| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 443 | 35g | 21g | 30g |
| sugars | fibre | protein | salt |
| 15g | 0g | 8g | 0.05g |
There’s just something about Vanilla Bean Ice Cream that warms my heart every time. Perhaps it’s the callback to my childhood summers in Atlanta, where a bowl of homemade ice cream was a cherished reward for braving the Southern heat. Or perhaps it’s the seductive allure of the ice cream’s secret ingredient– a whole, sublime vanilla bean– that echoes the exoticism of dishes I grew to love through my Nigerian roots. It’s Afro-Southern comfort in a bowl, one that sets my taste buds adrift in a sea of cream, sugar, and premium vanilla.
A Healthy Indulgence
Despite what you may think, our recipe for Vanilla Bean Ice Cream isn’t just a simple indulgence. It’s an opportunity to introduce quality nutrients into your diet in a tasty way. The cream we use supplies our body with Vitamin A and calcium, while the egg yolks add a dash of Vitamins B2, B12, and D. For a healthier scoop, you could substitute granulated sugar with a natural sweetener like honey or agave syrup. And finally, let’s not forget the fruit topping – a great way to provide our bodies with essential vitamins and minerals while adding a pop of color and flavor.
Fusion and Versatility
My Afro-Southern approach to cuisine isn’t about boxing in flavors, but rather celebrating their versatility. This recipe can be a base for so many desserts, similar to a blank canvas waiting to be painted with your imagination. Just like we do in Nigeria with our beloved Akara Ice Cream, you can incorporate add-ins like crushed cookies, swirls of caramel syrup, or even a dash of rum for a grownup treat.
If you’re looking to pair this with a meal, the light, creamy sweetness of our ice cream would make a delightful foil to fiery, spice-laden dishes, recalling the harmony of heat and coolness that is so inherent in Afro-Southern cuisine. Made from scratch with love, this ice cream recipe recalls Savannah’s famous Leopold’s Ice Cream, but with that special Amara twist.
Whether you’re sharing a bowl with a loved one on a quiet evening at home, or serving it up at your next dinner party, one thing’s for sure: there’s always room for our Vanilla Bean Ice Cream.
What You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 whole vanilla bean
- 6 large egg yolks
- 1 tsp pure vanilla extract
- Fruit of your choice for topping
Method
Step One
Slit the vanilla bean lengthwise and scrape out the seeds. In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar, and the vanilla bean seeds and pod. Heat over medium heat until it begins to steam, but do not let it boil.
Step Two
While the cream mixture is heating, whisk the egg yolks and the remaining sugar in a bowl until smooth and well combined.
Step Three
Once the cream has been heated, pour a small amount of it into the egg mixture, whisking continuously to prevent the eggs from cooking. Continue adding the cream slowly until half of it has been incorporated.
Step Four
Pour the egg and cream mixture back into the pot with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
Step Five
Strain the custard mixture through a fine-mesh sieve to remove the vanilla pod and any bits of egg. Stir in the vanilla extract, then cover the custard with a piece of plastic wrap pressing it directly against the surface to prevent a skin from forming. Refrigerate until completely cool, at least 3 hours or overnight if possible.
Step Six
Once the custard is cool, churn it in your ice cream maker according to the manufacturer’s instructions. Once churned, transfer the ice cream to a lidded container and freeze until firm.
Step Seven
Serve the Vanilla Bean Ice Cream in bowls or cones, with fruit topping of your choice. Enjoy!
