Alice's vanilla ice cream 2.0 from Food52 by Alice Medrich

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Notes about this recipe

  • ashallen on June 20, 2020

    This is an excellent vanilla ice cream. My husband (who'd been hoping I'd make his usual favorite caramel ice cream instead of vanilla), said it was so good he forgot he was eating "just" vanilla. I really liked the slightly thicker, creamy texture which comes, I think, from the powdered milk. I deviated from the recipe in a couple ways that probably resulted in a slightly less fabulous (though still excellent) flavor. I didn't have golden syrup on hand and substituted light corn syrup. I also followed the recipe's option to use vanilla extract instead of vanilla bean. The ice cream base was lightly sweet before adding the extract, but a bit bitter after - recipe calls for 4-5 tsp which is a lot. I ended up adding 3-4 tbsp additional sugar to balance it out, but look forward to trying the vanilla bean. Yields 1 quart versus the "1 pint" noted on the recipe.

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