Serious Vanilla Ice Cream: Reloaded
Our original recipe relied on peach preserves to provide pectin for mouthfeel and to slow the melt. Here, we replace that pectin with liquid pectin. We've also shifted from whole vanilla bean to vanilla bean paste.Photo by Lynne Calamia
Ingredients
Instructions
Combine 1/4 cup (50 grams) of the sugar with the water in a small saucepan. Place over medium-high heat and bring to a boil, stirring frequently, about 3 minutes. Stir in the pectin and return to a full rolling boil, then continue stirring at a boil for exactly 1 minute. Remove from the heat and leave at room temperature to cool, about 25 minutes. Temperature should land around 89 degrees F.
While the pectin mixture cools, combine the remaining 1/2 cup (100 grams) of the sugar with the half and half, cream, 1 tablespoon (20 grams) of the vanilla bean paste, and the salt in a medium saucepan. Place over medium heat and, stirring frequently, bring the mixture to 185 F, 5 to 7 minutes. Remove from the heat, cover, and steep for 20 minutes.
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