Vanilla Ice Cream

Work in progress.

Inspired by https://www.icecreamscience.com/blog/egg-free-vanilla-bean-ice-cream-recipe.

Notes

• tasted of waffle dough in a way
  • does this stem from the oat milk, the cream or both?
  • maybe I overheated the milk as well
  • try out other kinds of oat milk
  • I used Picnic store brand Barista edition, maybe non-Barista edition instead?
  • or one of the “next-gen” milks like NotMilk?
  • compare Rama cream with Oatly cream
• a little too fatty for my taste, left a bit of a fatty film on the roof of the mouth
  • decrease cream ratio
  • is the cream even necessary at all?
  • considering that the coffee ice cream still had great texture without any fat at all, probably not
  • try out taste and texture, potentially the fat of the milk is enough
  • and less fat is good I guess
  • I now moved to 100 g cream + 330 g milk from 200/230
  • actually, 12% fat shouldn’t be too much at all, look into emulsifiers
• maybe a little less sweetness would be better
• could definitely use a bunch more vanilla flavor
  • don’t forget leaving the vanilla milk overnight next time
  • chop pod more finely
    • potentially even grind it in a mortar
    • it’s fine to have the pod included, in has a lot of aroma
  • replace some sugar with vanilla sugar maybe?
  • consider vanilla extract
  • the alcohol in the extract is supposed to provide more volatile vanilla aroma
  • the extract by Madavanilla doesn’t contain alcohol though
  • only used in process
  • I’d prefer not adding alcohol though anyway
  • also: maybe I stored the vanilla beans too long
  • and I could just use two vanilla beans
    • the ice cream science recipe uses one for about double the amount of mixture
    • but also two entire teaspoons of extract…

working time:15 min ice cream vegan vegetarian

Servings:
× pint Reset

Prepare Vanilla Base

• Put carob bean gum and milk into a pan.
• Mix until dissolved, e.g. with a small electric whisk.
• Slice the vanilla bean open with a sharp knife.
• Scrape out the vanilla pulp and add it into the pan.
• Finely chop the pod and add it to the milk.
• Slowly heat the milk up, let it sit at temperature for ~5 minutes.
  • be careful not to bring it to a boil
  • heating it too high changes the taste
  • TODO: what temperature is fine?
  • pasteurizing isn’t necessary, it’s not animal milk
• Put the pan into a larger pan or bowl with cold water to swiftly cool it down to about room temperature.
• Cover the mixture and let it sit in the refrigerator overnight, mixing occasionally.

Mix Dry Ingredients

Add Wet Ingredients

• While mixing with a whisk, slowly add the vanilla milk mixture. Mix until combined
• Add the cream and mix it in. Don’t mix too much anymore after this step to avoid whipping the cream.

All Ingredients