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What is an absolute necessity with warm pie? Ice cream of course! I mean cool whip can work but, it is a poor substitution for ice cream. Naturally vanilla ice cream tends to be best with pie, but why have vanilla when you can have Triple Vanilla Ice Cream? This ice cream is a perfect addition to your Thanksgiving day celebration. Your guests will be “wowed” by the fact that you not only have homemade pie, but you have homemade ice cream too. The best part about ice cream is that it can be made way in advance and still be perfect!
First, let’s whip together egg yolks and sugar until they are light and fluffy. Set aside.
As the name implies there are three different vanilla sources used in this recipe: artificial vanilla, pure vanilla extract, and vanilla bean.
Cut your vanilla bean in half lengthwise and use your knife to scrape out the little seeds in it.
Place the vanilla pod and the seeds in a saucepan with sugar and heavy cream.
Bring the mixture to a boil, this should help to distribute the vanilla bean seeds.
Remove the saucepan from the heat once more and stir in the pure vanilla extract and the artificial vanilla flavoring. I know, I don’t usually like to use artificial vanilla either, unless I’m making a frosting that has to be white, but it adds a nice roundness of vanilla flavor to this ice cream.
Allow the ice cream to cool, then chill it in the refrigerator overnight.
Freeze the ice cream in your ice cream maker according to the manufacturer’s directions.
That’s it! Your Triple Vanilla Ice Cream is done and ready to be scooped onto lovely slices of pie, or cake, or crisp, or cobbler, or even cookies, or just into your mouth! If you like vanilla ice cream you are sure to enjoy this recipe. Also, if you do serve it with your dessert at Thanksgiving your guests will be shocked to have homemade ice cream with homemade pie!
What is your favorite flavor of ice cream?
- 6 egg yolks
- ⅓c. sugar
- 2½c. heavy cream
- ⅓c. sugar
- 1 vanilla bean
- 1t. pure vanilla extract
- ½t. artificial vanilla flavoring
- In a small bowl whip the egg yolks and ⅓c. sugar together until light and fluffy. Set aside.
- Cut the vanilla bean in half lengthwise and scrape the vanilla seeds out of the pod.
- Place the heavy cream, ⅓c. sugar, and vanilla pod and seeds in a saucepan. Bring to a boil.
- Remove the vanilla pod. Whisk about ½c. of the boiling cream into the egg yolks. Whisk all of the egg yolk back into the saucepan with the cream.
- Continue to cook and stir until the mixture thickens enough to coat the back of a wooden spoon.
- Remove from heat and stir in the remaining vanillas.
- Cool, chill, and freeze in an ice cream maker according to the manufacturer's directions.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)