Unlock the science behind our Aged Vanilla Ice Cream recipe, meticulously crafted with a blend of emulsifiers and sugars to ensure perfect freezing and scoopability. Enjoy it with classic Aged Vanilla or use it as a base for any flavor you fancy. Treat yourself today!
Aged Vanilla Ice Cream Recipe (makes 1.5 quarts)
Ingredients:
- 3/4 Cup (190g) Whole Milk
- 3/4 Cup (190g) Original Almond Milk *
- 2/3 Cup (165g) Cane Sugar
- 2 Tbsp (18g) Whole Milk Powder
- 2 Tbsp (42g) Corn Syrup
- 1/8 tsp (0.7g) Salt
- 5 Egg Yolks
- 1 ½ Cups (360g) Heavy Cream
- 1 tsp (4.2g) Aged Vanilla Extract
* Can substitute with adding more Whole Milk
Preparation:
- In a medium saucepan, combine whole milk, almond milk *, cane sugar, whole milk powder, corn syrup, salt, and egg yolks.
- Whisk continuously over medium heat until mixture comes to a boil.
- Transfer to a cold bath and add heavy cream and aged vanilla extract, whisking to combine and cool the mixture.
- Pour the mixture through a strainer into an ice cream maker.
- Churn until smooth and creamy.
- Transfer the mixture into a container and freeze for 4-6 hours or preferably overnight until firm enough to scoop.
Discover our pure aged vanilla extracts whether paired with classic berries in a refreshing sorbet or harmonizing with chocolate, unlock timeless flavor possibilities for all your favorite frozen treats.
Insightful FAQs
If you have an almond allergy, you can easily substitute another type of milk in this recipe. While experimenting with different milks may require some trial and error, we recommend using more whole milk for the best results. We actually discovered almond milk by accident during a shortage of whole milk, and to our surprise, it worked incredibly well. The gums and emulsifiers found in almond milk are similar to those used in premium store-bought ice creams, contributing to a smooth, creamy texture.
Yes, you can use honey or other sweeteners in place of the sugars listed. Experimenting with different sweeteners, such as honey, maple, or agave syrup, can help prevent icy buildup and promote a smoother and creamier consistency in your ice cream. We’ve found that using a combination of at least two sugars helps to achieve these desirable results.
