Double churned ice cream , a phrase one would safely assume as something that has been churned twice! But the ice cream manufacturers have a totally different twist to the meaning of :double churn”. Interesting enough, I did not know of this till I did some research on what does double churn mean in the ice cream language. And I was disappointed to know that double churn, slow churn are all part of the light ice cream series that refers s to a process called low-temperature extrusion, which significantly reduces the size of the fat globules and ice crystals in ice cream. For more information refer http://www.nytimes.com/2006/07/26/dining/26cream.html?pagewanted=all&_r=0
Readers maybe interested in the above New York Times article on what makes the ice cream creamy! Per this article, through the use of yeast fermentation and in some cases through the use of a protein from arctic ocean’s eel like ocean spout, extra creaminess is achieved. And I would have never guessed such an ingredient in a commercial ice cream.
So for those, who would like to avoid such possible inclusions, I am very delighted to share this homemade vanilla bean double churned (and here churn means churned twice- plain and simple!) that can be easily made in an hour and ready to relish with 5-6 hours of cooling.
While making this, I almost had the same excitement as a science student in the laboratory, only my lab was the kitchen lab, as I was about to discover the how and why and what of a Vanilla Bean. I was curious to know how a vanilla bean looks like and I was excited to go shop for one. I could not wait to see how it tastes as a bean and also when used in an ice-cream. I was totally not expecting a black color of the bean, as the vanilla flavour is traditionally white! So in my traditional “vanilla white” ice-cream the vanilla bean is visible through the black spots in the vanila ice cream. To me the delight of making and eating this ice cream was doubled coz it was truly successful and delicious science experiment, that brought so much sweetness to everyone who enjoyed it.
The texture of the ice cream, because of double churn was creamy and white with black flakes, akin to a white moon with some dark spots! The vanilla bean flavour was clearly distinguishable, even though the vanilla essence was used too.
This summer enjoy in the comfort of your home, along with the comforting thought that you avoided protein from animals and eggs found in commercially sold ice creams. This ice cream will have extra sweetness as it is made at home, using fresh vanilla bean and you many also enjoy the journey of shopping and using vanilla beans that will leave a lasting impression, even if you did not have a curiosity of where does vanilla essence originate from? This Double churned vanilla bean eggless ice cream is a sure way to beat the heat this summer!
Recipe makes 1 quart ice cram
Ice cream churn time 45 min
Prep time : 5 min
Chilling time : 7-8 hours.
Ingredients
- 1 cup whole milk
- 2 1/4 cups heavy cream
- 2 tsp vanilla essence
- 1 1/2 vanilla bean, sliced vertical and tiny black beans scraped with a knife.
- 3/4 cup plus 1 tbsp sugar( moderated to your taste of sweetness)
Method
- Chill the ice cream container as needed
- Pour the milk, and switch on the ice cream maker.
- Add 3/4 cup sugar, heavy cream, essence and scraped vanilla beans
- Churn for 20 min.
- Remove the mix from ice cream container, and add the whole vanilla bean that has been scraped off.
- Add extra sugar to enhance sweetness if needed
- After 5-7 min, re churn the ice cream for another 20 min.
- Remove the whole vanilla bean added to the ice cream, before freezing.
- Remove from the ice cream maker into freezer safe containers and chill for 7-8 hours.
- Serve in a cone, cup, top this double churned vanilla bean ice cream with toppings of your choice.
Tips:
If you need creamier flavour, using whole milk and heavy whipping cream will be better.
Level of sugar needed will vary with the light or heavy milk you are using.
Instinct Factor
Vanilla bean is like any other pod having beans- so slice it and scrape the tiny black vanilla beans into the mix.
Feel Factor
Truly delicious because of the extra flavour released by the vanilla beans and the double churn leading to a creamier texture of the ice cream. The ice cream was creamy but felt light and cooling, a perfect summer evening dessert for the family. The black beans against a “vanilla white ice cream” , was creating a lot of interest for all who ate and enjoyed this home made Double churned vanilla bean eggless ice cream.
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