1 batch of Basic Custard Base
I whole vanilla bean or 2 tablespoons of vanilla extract
Follow the instructions as laid out in the Basic Custard Base Ice Cream except for the following changes if you are using a whole vanilla bean:
- After you have boiled the dairy and sugars (step 2) you Infuse the vanilla. Cut the vanilla bean in half lengthwise and use the tip of a paring knife to scrape the seeds from the pod.
Stir both the vanilla seeds and the pod into the hot dairy, and allow the vanilla bean to infuse for 30 minutes. (If using vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking. )
- Remove the vanilla and reheat. Remove and discard the empty vanilla pod. Reheat the dairy over medium-high heat. Cook until the liquid comes to a full rolling boil. Whisk into the simmering dairy the cornstarch mixture and then cook for 1 minute. Then remove the pot from heat.
If instead you are using vanilla extract, wait to add it to the cooled ice cream base or the flavor will disappear during cooking.
One other suggestion is to further adapt your vanilla so that it becomes “Scotch Vanilla Bean” ice cream. If you want you add 3 tablespoons of Scotch whisky into the ice cream at the beginning of the Cure stage (step 6). Don’t worry the alcohol will evaporate leaving you with an ice cream that not only accents the vanilla but adds another layer of smokey depth.