While I love to explore fun flavours like Rocky Road or Cookies And Cream, there’s always a place in my heart (and bowl) for good old vanilla… My favourite building block to the perfect ice cream sunday, and the only flavour you’ll find topping my pie.
This ice cream gets a double hit of vanilla, one from extract, and one from a bean (check out those pretty vanilla specks!). Also, unlike most of my ice creams, the base is cooked. I’ve been a little apprehensive about starch thickened bases, as I’d heard that they can taste like pudding instead of ice cream. My concerns were totally unjustified, as the taste and texture were totally amazing! Just remember to give yourself plenty of chill time. You want the base already cold before you start churning (so it freezes properly).
What’s your favourite ice cream flavour?
Vanilla Bean Ice Cream
Recipe Type: dessert
Makes: 1 liter (approx.)
- 2 (13.5oz/400ml) cans Coconut Milk (full fat), well shaken
- 2 tbsp Tapioca Starch
- 2/3 cup Pure Maple Syrup
- 1/8 tsp Salt
- 1 Vanilla Bean
- 1 tsp Vanilla Extract
In a medium saucepan, whisk together the coconut milk and tapioca starch until thoroughly combined. Whisk in the maple syrup and salt.
With a pairing knife, split the vanilla bean length wise. Then using the tip of the knife, scrape out the caviar and stir it into the coconut milk mixture.
Cook the coconut milk mixture until thickened and starting to bubble (should look like runny pudding), whisking frequently. Remove from heat and stir in the vanilla extract.
Pour into a clean container, cover and refrigerate until cold (about 4 hours, but I leave mine overnight).
Whisk the mixture to even out any lumps, then pour into an ice cream maker and freeze according to the manufacturer’s directions until it reaches a “soft-serve” consistency (I ran it in my machine for 25 minutes).
Transfer ice cream into a freezer friendly container, press plastic wrap directly onto the surface of the ice cream (this is to prevent ice from forming), and freeze until firm (at least 3 hours).