Vanilla Ice Cream

My recipe for vegan vanilla ice cream made with vanilla bean.

View as PDF Ice Cream Making Tips

Work in progress.

Inspired by https://www.icecreamscience.com/blog/egg-free-vanilla-bean-ice-cream-recipe.

Notes

tasted of waffle dough in a way
- does this stem from the oat milk, the cream or both?
- maybe I overheated the milk as well
- try out other kinds of oat milk
- I used Picnic store brand Barista edition, maybe non-Barista edition instead?
- or one of the “next-gen” milks like NotMilk?
- compare Rama cream with Oatly cream
a little too fatty for my taste, left a bit of a fatty film on the roof of the mouth
- decrease cream ratio
- is the cream even necessary at all?
- considering that the coffee ice cream still had great texture without any fat at all, probably not
- try out taste and texture, potentially the fat of the milk is enough
- and less fat is good I guess
- I now moved to 100 g cream + 330 g milk from 200/230
- actually, 12% fat shouldn’t be too much at all, look into emulsifiers
maybe a little less sweetness would be better
could definitely use a bunch more vanilla flavor
- don’t forget leaving the vanilla milk overnight next time
- chop pod more finely
  - potentially even grind it in a mortar
  - it’s fine to have the pod included, in has a lot of aroma
- replace some sugar with vanilla sugar maybe?
- consider vanilla extract
- the alcohol in the extract is supposed to provide more volatile vanilla aroma
- the extract by Madavanilla doesn’t contain alcohol though
- only used in process
- I’d prefer not adding alcohol though anyway
- also: maybe I stored the vanilla beans too long
- and I could just use two vanilla beans
  - the ice cream science recipe uses one for about double the amount of mixture
  - but also two entire teaspoons of extract…

working time:15 min ice cream vegan vegetarian

Servings:
× pint

Prepare Vanilla Base

Amount	Name	Note
1 pcs	Vanilla Bean	reference: 16 cm, 3.5 g
330 g	Plant Milk	choose to your taste, calculations based on 3.5 % fat content
1.5 g	Carob Bean Gum	also known as locust bean gum

Put carob bean gum and milk into a pan.
Mix until dissolved, e.g. with a small electric whisk.
Slice the vanilla bean open with a sharp knife.
Scrape out the vanilla pulp and add it into the pan.
Finely chop the pod and add it to the milk.
Slowly heat the milk up, let it sit at temperature for ~5 minutes.
- be careful not to bring it to a boil
- heating it too high changes the taste
- TODO: what temperature is fine?
- pasteurizing isn’t necessary, it’s not animal milk
Put the pan into a larger pan or bowl with cold water to swiftly cool it down to about room temperature.
Cover the mixture and let it sit in the refrigerator overnight, mixing occasionally.

Mix Dry Ingredients

Amount	Name	Note
60 g	Sugar	white table sugar
30 g	Glucose Powder (38 DE)
30 g	Dextrose
15 g	Inulin

Mix in a bowl.

Add Wet Ingredients

Amount	Name	Note
100 g	Plant Cream	choose to your taste, calculations based on 30 % fat content

While mixing with a whisk, slowly add the vanilla milk mixture. Mix until combined
Add the cream and mix it in. Don’t mix too much anymore after this step to avoid whipping the cream.

All Ingredients

Amount	Name	Ratio	Fat	Sugar	Water	Dry Mass	PAC	POD	Calories / 100 g
1.5 g	Carob Bean Gum	0.26 %	0.01 g	0.00 g	0.00 g	1.50 g			0.5
30 g	Dextrose	5.30 %	0.00 g	27.60 g	2.40 g	27.60 g	10.1	3.7	19.5
30 g	Glucose Powder (38 DE)	5.30 %
15 g	Inulin	2.65 %	0.00 g	0.00 g	0.00 g	15.00 g			5.5
100 g	Plant Cream	17.65 %	30.00 g	4.00 g	65.00 g	35.00 g			51.2
330 g	Plant Milk	58.25 %	11.55 g	3.30 g	297.00 g	33.00 g			30.9
60 g	Sugar	10.59 %	0.00 g	60.00 g	0.00 g	60.00 g	10.6	10.6	42.4
566.5 g	Total		41.56 g 7.34 %	94.90 g 16.75 %	364.40 g 64.32 %	172.10 g 30.38 %	20.7	14.3	149.9