Vanilla Bean Ice Cream

{the end result...}

I have decided that I think I love vanilla more than chocolate. Of course I still love to eat chocolate, but I am more of a white chocolate fan than milk or dark chocolate. With that said, I would definitely choose vanilla ice cream over chocolate ice cream any day. Recently, I bought some Godiva white chocolate with vanilla bean in it (it looked too good to resist) and it was to die for. So, this made me want to make delicious and creamy vanilla bean ice cream. 


For the ice cream I used this recipe and it turned out perfect with my brand new Sur La Table candy thermometer, found here. I learned that the closer your are to your 170 degree mark for the custard, the creamier and less icy it will be. I also learned that the quicker the custard goes from 170 to 40 degrees for freezing, the creamier it will be. So, after the custard reached 170, I immediately put it in an ice bath. I then followed these directions, which show you how to freeze the ice cream if you don't have an ice cream maker. 


After you make this recipe, you will see how easy it is making ice cream, with an ice cream maker or not! You will then be sucked into making easy, delicious and creamy ice cream all the time. 


xoxo, A