Vanilla extract comes from macerating vanilla beans and mixing them with water and alcohol. While chocolate may be superior to vanilla in all ways, vanilla is still pretty great. The fact that it comes from a beautiful, delicate orchid makes it that much better.
Research has shown that vanilla can reduce cholesterol levels. This is very important for those who are at high risk of heart attacks and strokes, with lower cholesterol helping to prevent inflammation of the arteries and blood clots.
Vanilla is rich in antioxidants, which can help prevent the breakdown of cells and tissues in the body and stimulate the body’s natural regrowth. Due to its antibacterial nature, it also serves to boost your immune system and lower stress on the body, making it much easier to recover from injury or illness.
If you suffer with split-ends or hair loss, vanilla used as an essential oil can strengthen the hair and induce blood flow to the scalp promoting hair growth.
With all these health benefits of vanilla, you wouldn’t want to miss consuming it. Let’s get our vanilla ice cream done with just these 5 ingredients.
- 2 cups heavy whipping cream.
- 2 cups of whole milk.
- 1 cup sugar.
- 2 teaspoons vanilla extract or vanilla bean paste.
- 2 egg yolks.
- Start by adding the egg yolks and sugar to a medium saucepan. Whisk until a light yellow colour is formed and is well combined (This is the custard base).
2.In another small sauce pan, heat the whole milk over medium low heat until it begins to simmer. Do not stir the milk.
3. Then gradually add the heated milk to the pan with the egg and sugar mixture and stir constantly. Return the combined mixture to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat.
4. Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
5. Once the custard base is ready, stir in the heavy cream and vanilla bean paste (or vanilla extract). Then, pour it into your ice cream maker and process according to your ice cream maker’s instructions.
6. Your delicious and nutritious vanilla ice cream is ready. Scoop and enjoy! You can scoop on ice cream cone. The scoops hold up well and don’t immediately begin melting the moment they are scooped onto the cone.
Note: If you don’t have an ice cream maker, pour the ice cream mixture into a shallow container (glass or metal work best) that you’ve popped in the freezer previously to get nice and chilled. Store in the coldest part of your freezer until almost firm, but still soft enough to be stirred. For the next three hours, check the ice cream every 30 minutes and stir or mix with a hand mixer to keep it aerated and creamy.
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