Who doesn’t love a good ice cream sundae, especially made with homemade vanilla ice cream? I call my vanilla ice cream Triple Vanilla because I use the seeds inside the vanilla bean, the pod itself and a splash of vanilla extract. The vanilla flavor is super intense and you can load your sundae with anything you desire. In my case – waffle cups (homemade if possible), hot fudge sauce, slivered almonds and my bourbon pomegranate sour cherries!
It is so fun to have friends over and create these little vanilla gems, what could be better? You can add chunks to your Triple Vanilla Ice Cream before it is done processing, to resemble chocolate chip ice cream or chocolate cookies to mimic, cookies and cream. But, if you are a vanilla purest, leave it just the way it is – triple vanilla.
1 1/2 cups whole milk
1 1/2 cups heavy cream
5 large egg yolks
2 vanilla beans
1 tablespoon vanilla extract
3/4 cup sugar
pinch of salt
1/4 teaspoon xanthan gum
dark chocolate cookies, optional
hot fudge sauce, homemade or store bought
waffle cups, homemade or store bought
bourbon pomegranate cherries, recipe on my blog
1. On the stove top in a medium saucepan, combine the milk and cream. Split the vanilla beans in half and remove the seeds. Add the seeds and pods to the milk and cream mixture.
2. Add a splash of vanilla extract and turn the heat on to medium. Heat the milk and cream mixture until simmering, about 4 minutes. Stir occasionally and turn the heat down if cream begins to stick to the bottom.
3. Add the sugar, a pinch of salt and xanthan gum to a bowl and whisk together.
4. Next, separate your eggs and add them to the sugar mixture.
5. After the cream mixture is simmering, turn off the heat and let it steep for 7 minutes. Remove the pods from the cream and discard.
6. Turn the heat back on to low and heat for 1 minute. Temper your cream — by very slowly adding a few tablespoons of hot cream to the eggs and whisking to warm. Repeat this process twice more.
7. Add all the egg mixture into the cream mixture and stir. Continue to cook until the ice cream base is thickened, about 4 more minutes. You should be able to draw a line on the back of your spoon or spatula.
8. Turn off the heat and pour the ice cream base through a fine mesh strainer into a clean bowl.
9. Place the plastic wrap on the service of the ice cream base and put in the refrigerator to chill for at least 5 hours, preferably overnight.
10. Remove the plastic wrap and give the ice cream base a quick stir.
11. Pour the mixture into your ice cream processor and begin to churn, about 20-30 minutes depending upon the unit you have.
12. If you want to add cookies, wait until the ice cream is soft serve.
13. Or if you are a purest and want to keep it Triple Vanilla, leave it alone. Remove the ice cream from the processor and place it into ice cream containers. Store in the freezer to setup at least 2 hours, if you want scoopable balls.
14. Create your sundaes by scooping the ice cream into your waffles bowls or regular bowls.
15. Add the hot fudge, nuts and of course the cherries! Enjoy!