I’ve never understood why some people are so disparaging of vanilla. Boring vanilla. Plain-vanilla. Yada yada yada. How about exciting vanilla or explosion of yummy flavor in my mouth vanilla? Personally, I’m a huge fan of vanilla, and I think I would describe this ice cream as holy crap this is awesome vanilla.
This recipe is an adaptation of Lappert’s vanilla bean ice cream. I’ve never been to Lappert’s, but I’ve definitely heard of it, and after trying this recipe, I can understand so many people call Lappert’s their favorite ice cream shop ever. What makes this recipe magical, besides lots of vanilla, is buttermilk. It gives the ice cream a subtle tanginess that takes it from wow this is pretty darn good vanilla ice cream to I don’t think I really need to try another vanilla ice cream recipe after this because this is THE ONE. Seriously.
Man, I wish I would’ve had some of this when I made peach raspberry cobbler.
adapted from Scoop by Ellen Brown
recipe makes about 1 quart
1 1/2 cups heavy cream
3/4 cup 2% milk
1/2 cup buttermilk
1/4 cup xylitol
1/2 teaspoon liquid stevia
1/4 teaspoon xanthan gum
1/8 teaspoon kosher salt
2 vanilla beans
1/4 teaspoon pure vanilla extract
1. In a medium saucepan, combine the xylitol, xanthan gum, and salt. Add the heavy cream and stir to combine. Split the vanilla beans lengthwise and scrape the seeds into the cream mixture. Add the vanilla pods to the pan.
2. Cook over medium heat, stirring frequently, until the xylitol has completely dissolved. The mixture will be hot, but be sure not to let it come to a boil.
3. Remove the pan from the heat. Remove and discard the vanilla bean pods, and stir in the milk, buttermilk, and vanilla extract.
4. Pour the ice cream base into an airtight container and chill for at least 8 hours, or overnight. Make the ice cream according to your ice cream machine’s instructions. Serve immediately for a soft serve ice cream, or freeze for several hours for a scoopable ice cream.