This Van Leeuwen Ice Cream Recipe is tasty, easy and salty. It is a wonderful ice cream made from vanilla beans and flaky sea salt. You will adore it!
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Van Leeuwen Ice Cream Recipe
This amazing Venice cream recipe is something ideally creamy and rich, while also being fairly straightforward as far as recipes go. The recipe is luxurious and, while it can be a little tricky in parts, is very accessible with a little prep time.
The taste of this ice cream is also so amazing. The taste of vanilla beans with some flaky seas salt makes a heavenly combo. We really adored it. The smooth texture of this ice cream is another factor that makes it so special and delightful.
Tasty Ice Cream has brought an easy and straightforward recipe for Van Leeuwen Ice Cream. With our recipe, it will take only about 10 minutes to prepare this wonderful ice cream. The process to make it is also simple but there might be some complicated parts. So, let’s get started.
If you liked this recipe o ours then also try our other recipe which include Strawberry Rhubarb Sorbet Recipe, Peach Sorbet Recipe, and Oat Milk Ice Cream Recipe
Van Leeuwen Ice Cream Recipe
This Van Leeuwen Ice Cream is a tasty ice cream mainly made from flaky sea salt and vanilla beans, heavy cream, and egg yolks. The recipe for this unique ice cream is not much complicated. It takes only 10 minutes to prepare it if you have all the required ingredients.
6-8
servings10
minutes45
minutes + cooling time252
kcalIngredients
¾ cup granulated sugar
2 cups heavy cream
1 tsp flaky sea salt
1 cup whole milk
½ vanilla bean, split open with the seeds scraped out
8 large egg yolks
Method
First things first, make sure that you set up a large ice bath in a large bowl, and then set another bowl on top of it. Think of this as an inverted bam-Marie: cold water and ice is used instead of hot water.
Now, pour the milk and cream into a double boiler, or a heatproof bowl that’s set over a saucepan of simmering water. The bottom of the bowl shouldn’t touch the water, which is important to prevent the custard mixture from scalding in the heat.
Add the vanilla bean seeds and pod, before warming the mixture until you just see wisps of steam rising from the surface.
Meanwhile, use a medium bowl with a kitchen towel underneath to prevent slippage, which the egg yolks together until they’re homogenous and consistent throughout.
While you’re whisking the eggs, add a splash of the hot dairy mixture to the yolks, and continue to do this until you’ve added roughly half. Go slowly, or you’ll risk breaking the eggs and ruining the custard.
At this point, you can be sure that the consistency of the final mixture won’t be ruined, and you can add in the remaining dairy mixture. Set the heat under the double-boiler to medium, and then cook the custard while stirring. You may need to reduce the heat, but the eventual goal is to have small wisps of steam rising from the surface of the mixture.
At this point, the custard should begin to thicken enough to coat the back of the spoon. Hold it horizontally, and then run your finger through the custard – if the trail remains, then the custard is ready to be cooled.
Strain the custard into the bowl that’s sitting over the prepared ice bath, and then stir for three to five minutes – in this time the custard should cool perfectly. Transfer the custard to a quart-sized container, cover it, and then put it in the fridge for at least four hours. Ideally, though, it should be kept in the fridge overnight.
Pour the chilled custard into an ice cream maker, then add any mix-ins that you might like. Process it and once finished, take out the ice cream and freeze it until it’s at the consistency that you’d like. We recommend freezing the Van Leeuwen Ice Cream recipe for 3-4 hours, as this results in a firm but scoopable consistency.
