Vanilla Bean Ice Cream and Salted Caramel Sauce
This past Sunday I left for Maine for a month. I know I’ve mentioned this in a few previous posts, but I figure it’s time to tell you that my blog may be slightly different for a few weeks. I’ve been preparing for a while trying to have a nice “back log” of recipes so that my blog stays alive, and I also have 4 outstanding guest posts planned! I feel so grateful that my fellow bloggers are so giving and willing to help out.
The Theatre that I am working for houses us in an apartment with a full kitchen, but I didn’t know what supplies would be in it, or how much time I’d even have to be baking. Now that I’m here, I can report that there are a few old measuring cups and a hand mixer, but I am glad I didn’t come here needing to bake every day. The last thing I feel like doing is trying to find lighting, ingredients and inspiration while I’m also in 8 hours of rehearsal a day and adjusting to a new city. (I will probably end up baking at some point this month though, as two of my cast mates have birthdays while we’re here and I can’t resist giving b-day treats!)
Anyway- my first “on the road” post is a recipe from the “Frugal Feast” dinner party I had over the weekend. It consists of creamy and fluffy Vanilla Bean Ice Cream with a perfectly salted Caramel Sauce. Now I know we maybe be transitioning out of Ice Cream season, but this was too good not to share. (Also it was 80 and humid the day I made it. )
Vanilla Bean Ice Cream
- 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
- ¾ cup sugar
- Pinch of salt
- 1 vanilla bean, split in half lengthwise
- ¾ teaspoon vanilla extract
- Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
- Remove from the heat and add the remaining 2 cups cream (or the remaining 1 cup cream and the milk) and the vanilla extract.
- Chill the mixture thoroughly in the refrigerator. (Overnight!) When ready to churn, remove the vanilla bean, rinsing and reserving it for another use (I stuck mine in my sugar container,) and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
That ice cream looks like pure perfection, and I LOVE a good salted caramel sauce!
Hi there – I’ve been following your blog and I think that you’re recipes are awesome. You mentioned above above that you are having guest posts this month and I was wondering if you’re looking for more volunteers?! I also started my food blog this year and am trying to figure out how to get a bit of a following – if you’d let me contribute a post to you a could do some sort of unique NZ sweet treat? I hope to hear from you!
Hey Jaimie! Thanks so much for reading and for your kind words!
I lined up these guest bloggers a few weeks ago, but I am sure that in the future I’ll need more so please stay in touch! Gonna check out your blog :)
Love the caramel sauce! Perfect for ice cream, and so many other yummy treats! Good Luck working on your play!
This sounds wonderful. I love vanilla bean ice cream and I bet that salted caramel sauce is just divine with this dish!!
Vanilla ice cream is such a classic favorite, but the addition of the salted caramel really amps up flavor even more. Simply delicious.
I’ve never made vanilla bean ice cream. I get so overwhelmed with all the other flavors out there, that I forget how good the basics are. Especially with that caramel sauce, yum!
Salted caramel is one of my absolute favorites. Going have to give this a try! Thanks for sharing!
Oh this is just glorious!!! Vanilla and Caramel….AND Sea Salt?!? WOW!!! you should try my Chocolate Chip cookies with sea salt!!! they are so yummy! I’m so glad I saw this and I can’t wait to make it!! Thanks for sharing!
One word – perfection.
That is THE best vanilla ice cream recipe ever! I made some for my husband when he came home from his last deployment. I jokingly said if David Lebovitz wasn’t gay I would be madly in love with him for his ice cream. To which my husband replied, and if I was gay, I’d be in love with him too! Enjoy your trip!
Mmmmmmm….this looks FABULOUS!!! Congrats on your Top 9 today~
sweet and salted together … is so delicious!!!
Congrats on Foodbuzz top 9!
Hand me a spoon!!!! Congrats for making the Top 9!
Nothing reminds me of Paris like salted caramel. Yum!
Congrats on Top 9 and this recipe is one to save. Good Luck with the play.
I have been looking for a simple vanilla ice cream recipe for ages, custard based versions always seem to rich for me. This recipe is perfect, delicious on it’s own, child friendly and plain enough to use as an accompaniment to oh so many desserts!
I’m gonna take unlimited of scoops of this with me so as to alleviate the nagging feeling our busted dehumidifiers give us. This is such a perfect cold treat! Thanks!
That’s the first time I’ve ever made caramel, let alone a sauce out of it. Your instructions were spot on and excellent. You’re a good teacher
I tried making the sauce for your vanilla cake. I ended up adding water and I am not sure if I cooked the sugar and water long enough as it is quite pail now that I added the butter and cream. I have it sitting out cooling now Andrea I hope it thickens up as it cools. It tastes good at least
Well, it only took 3 attempts for me to make a make it, haha
Second try I burnt it and added to much salt. Third time was a charm!
Once I had that first successful caramel batch I felt like I had it mastered! :)