Vanilla Bean Ice Cream
- Yield
- approximately 750 ml finished ice cream
October 2, 2026 · Version 1 · Dessert
The project’s smoother vanilla base, balanced for a dense texture and clean vanilla flavour
Preparation
Scaling basis: Whole milk · 330 g
PHASE A — INFUSE
Ingredient Uses
-
- Quantity
- 330 g
- Scaling
- 100.00%
-
- Quantity
- 5 g
- Scaling
- 1.52%
Method
- Split the vanilla bean and scrape the seeds into the milk. Add the pod.
- Heat milk and vanilla to 70 C. Cover and infuse for 30 min.
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| vanilla-infused-milk | Vanilla infused milk | Prepared intermediate for a later Phase. Use all, including the pod until removal in the next Phase. |
PHASE B — MIX AND PASTEURISE
Ingredient Uses
-
- Quantity
- 200 g
- Scaling
- 60.61%
-
- Quantity
- 85 g
- Scaling
- 25.76%
-
- Quantity
- 25 g
- Scaling
- 7.58%
-
- Quantity
- 25 g
- Scaling
- 7.58%
-
- Quantity
- 50 g
- Scaling
- 15.15%
-
- Quantity
- 1.5 g
- Scaling
- 0.45%
-
- Quantity
- 1 g
- Scaling
- 0.30%
Method
- Whisk sucrose, dextrose, skim milk powder, stabiliser, and salt together.
- Add cream to the infused milk. Blend in the dry mixture.
- Whisk egg yolk in a separate bowl. Temper with the warm dairy mixture, then recombine.
- Heat while stirring to 82 C–84 C and hold for 30 s. Do not boil.
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Vanilla infused milk | Use vanilla-infused-milk. Use all, including the pod until removal in the next Phase. |
Phase Outputs
| Key | Phase Output | Description |
|---|---|---|
| custard-base | Custard base | Prepared intermediate for a later Phase. Remove the pod, then cool, age and churn all. |
PHASE C — AGE AND CHURN
Method
- Remove the vanilla pod. Blend for 30 s, then cool the base to below 4 C as quickly as possible.
- Refrigerate for 6 h–12 h.
- Churn according to the machine’s instructions until the draw temperature is approximately -6 C.
- Pack into a chilled container and harden at -18 C for at least 4 h.
Mix the stabiliser thoroughly with the sugars before adding it to prevent clumping.
Recorded alternatives (no separate variation-specific testing observations were supplied):
- Without egg: Omit yolk, increase milk by 35 g and skim milk powder by 15 g.
- Vanilla paste: Replace the bean with 8 g high-quality vanilla paste.
Technique Applications
| Technique | Controls | Purpose |
|---|---|---|
| Ice cream churning | Machine instructions; draw approximately -6 C | Churn the aged custard. |
Phase Outputs Used
| Phase Output | Use |
|---|---|
| Custard base | Use custard-base. Remove the pod, then cool, age and churn all. |
FAILURE MODES
| Symptom | Likely cause | Corrective action |
|---|---|---|
| Stabiliser clumps | poor powder dispersion | premix with sugars |
| Curdled base | overheating | stir and avoid boiling |