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–+ Pints

Double Fold Vanilla Ice Cream

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.
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Course Dessert
Cuisine American
Servings 1.5 Pints

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.

Notes

*This recipe comes directly from the Salt & Straw Ice Cream cookbook
*Churining time will vary based on your ice cream makers settings 
*Following the ice cream base instructions will yield a few more tablespoons than the amount called for in the recipe. This is intentional—so you're sure to have enough base, even when a bit inevitably gets left behind here and there in the pan, in the storage container, and the like.