Indulge in the heavenly taste of velvety smooth double fold vanilla ice cream, made with double strength vanilla extract and perfected by Salt & Straw’s acclaimed ice cream cookbook.
Experience the ultimate indulgence with every scoop of Salt & Straw’s famous double fold vanilla ice cream, made with double strength vanilla extract for an irresistible burst of flavor. With each bite, you’ll be transported to a world of pure bliss as the velvety smooth texture of the ice cream melts in your mouth. The intense vanilla aroma will tantalize your senses and leave you craving more. Every scoop is like a luxurious treat, with a richness and creaminess that can only be achieved with the finest ingredients and masterful craftsmanship. Once you try this legendary vanilla ice cream, you’ll never settle for anything less.
How to Make Salt & Straw’s Double Fold Vanilla Ice Cream
To make this vanilla ice cream, you will need the following ingredients;
Ingredients for the Ice Cream Base
- 1/2 cup granulated sugar
- 2 tbsp dry milk powder
- 1/4 tsp xanthan gum
- 2 tbsp light corn syrup
- 1 1/3 cups whole milk
- 1 1/3 cups heavy cream
Make your ice cream base by following the directions on the printable recipe card below. This recipe will make about 3 cups of ice cream base. There will be a little extra to account for bit that get stuck in the pan or the container. But you will need approximatley 3 cups of this base to make 1.5 pints of vanilla ice cream.
From there, you can add your Singing Dog Vanilla Organic Double-Strength Vanilla Extract, and follow the instructions below to make some delicious double fold vanilla ice cream. Making homemade ice cream will require an ice cream maker, and can be time consuming—but the results are well worth it!
Double Fold Vanilla Ice Cream
Equipment
- Ice Cream Maker
- bowl(s)
- Saucepan
- mixing and measuring utensils
- freezer-safe containers
- Parchment paper
Ingredients
Ice Cream Base (Makes About 3 Cups)
- ½ cup granulated sugar
- 2 tbsp dry milk powder
- ¼ tsp xanthan gum
- 2 tbsp light corn syrup
- 1⅓ cups whole milk
- 1⅓ cups heavy cream
Double Fold Vanilla Ice Cream
- 3 cups Ice Cream Base (very cold)
- 2 tsp Double Strength Vanilla Extract
Instructions
Ice Cream Base
- Combine the sugar, dry milk, and xanthan gum in a small bowl and stir well.½ cup granulated sugar, 2 tbsp dry milk powder, ¼ tsp xanthan gum
- Pour the corn syrup into a medium pot and stir in the whole milk. Add the sugar mixture and immediately whisk vigorously until smooth. Set the pot over medium heat and cook, stirring often and adjusting the heat if necessary to prevent a simmer, until the sugar has fully dissolved, about 3 minutes. Remove the pot from the heat.2 tbsp light corn syrup, 1⅓ cups whole milk
- Add the cream and whisk until fully combined. Transfer the mixture to an airtight container and refrigerate until well chilled, at least 6 hours, or for even better texture and flavor, 24 hours. Stir the base back together if it separates during the resting time. The base can be further stored in the fridge for up to 1 week or in the freezer for up to 3 months. (Just be sure to fully thaw the frozen base before using it.)1⅓ cups heavy cream
Double Fold Vanilla Ice Cream
- Put the ice cream base and the vanilla into a bowl and whisk to combine. Pour the mixture into an ice cream maker and turn on the machine. Churn just until the mixture has the texture of soft-serve.3 cups Ice Cream Base, 2 tsp Double Strength Vanilla Extract
- Quickly transfer the ice cream, scraping every last delicious drop from the machine into freezer-friendly containers. Cover with parchment paper, pressing it to the surface of the ice cream so it adheres, then cover with a lid. It's okay if the parchment hands over the rim. Store in the coldest part of our freezer (furthest from the door) until firm, at least 6 hours. It will keep for up to 3 months.
