P&Q Vanilla Ice Cream

I know many ppl say they are a chocoholic but me…?

I’m a vanilla fan girl.

Are you a vanillaholic? Testify!

29 thoughts on “P&Q Vanilla Ice Cream

  1. If you are at all on the fence about making this one, don’t hesitate. It is flat out the best vanilla ice cream I’ve ever made. It’s a wonderful base for adding other flavors and ingredients. Use a thermometer if you feel uncomfortable with making custards, or use the spoon test Dorie describes in the book. It won’t take long to get it to the right temperature. If you love chocolate, swirl in some fudge sauce or Nutella at the end.

  2. I made this over the weekend and brought it to a party- there was not a drop left! So delicious and also very easy- I did not use a thermometer and it turned out perfectly! I’m probably going to make one of the variations before Tuesday.

  3. This was, by far, the best vanilla ice cream I have ever made! I made a regular version and the mint chocolate chip version. HELLO MINT CHOCOLATE CHIP. BEST. EVER. EVER EVER EVER. EVER. I think I’m going to try one more version…

  4. @ bethberg12: Yes you can, put it in the freezer and whisk every 30 minutes to avoid building ice crystals. It takes a little longer, but it works

    • Make it. Make it. Make it.

      Then make it again. That way, I won’t feel so bad because someone will have made it more than I have!

      Seriously, it’s the very best vanilla ice cream. Period. And it’s so versatile.

  5. Looking forward to making this one!! I thought that the Honey-Peach Ice Cream was too hard so I bought some xanthan gum to use in the ice cream so that it stays a bit more smooth. Can anyone tell me how much xanthan gum I should use?

    • i usually use a little less than 1/4 tsp. somewhere between 1/8 and 1/4. i vigorously whisk it in to the hot custard just before straining and cooling (don’t know if it’s necessary to do while custard is hot, but i figure it helps it incorporate better and more evenly).

      • Where did you guys buy the xanthan gum? I called a local health food store and they had 8 ounces for $13, but I’m not sure if I could find a smaller quantity somewhere or what a good price is.

        Can’t wait to try the ice cream!

  6. If you’re using a vanilla bean, note that there’s a wait time of 30 minutes while the bean steeps in the milk and cream. I was going to quick make the custard so that it could chill in the refrigerator and then I realized it wasn’t going to be so quick!

  7. Mine is in the fridge chilling. I love the smell of the hot custard, reminds me of jolly old England when I was just a wee tot :) I’ll churn it tomorrow. My husband is addicted to Double Vanilla by Edy’s. I buy 1-2 containers of that stuff every week! :-O Hopefully this homemade version will satisfy him and I’ll make this from now on :)

  8. I’m getting quite panicky – every time (the last 3 times!) I have tried to make egg custard it turns to scrambled eggs after about 5 mins. of stirring. This has happened again and now the ingredients are wasted. I followed Dorie’s recipe – tempering the egg/sugar mix, stirring all the time on medium heat, but the disaster still happened. What could I be doing wrong!

  9. Does the whole thing turn to scrambled eggs, or is there just some lumps in it? I always get a few little lumps, so I always strain my custard into a different bowl to chill it; the seive catches the lumps.

    Otherwise, I’d give two suggestions: 1) lower the heat, and 2) use a heavy pot. If your pot is thinner, especially the bottom, it might be heating too quickly and causing the eggs to scramble.

    Good luck!

  10. Linda: Thanks so much – quite a few things I need to change. Dorie said medium heat but I think it should be on low; will definitely get a heavy pot. I’ve just tried it again with a double boiler and it’s sitting on the countertop but now I’m nervous that it’s not turned enough!

  11. It should be fine. The ice cream maker will do most of the thickening anyway as it freezes. :) Custard doesn’t get super thick, and custard for ice cream is more forgiving due to the whole freezing process anyway. Hopefully by now it’s made and you’re enjoying your lovely ice cream!

  12. Being a little skeptical – I wasn’t sure about this ice cream….. I love ice cream but have NEVER been able to make it at home in such a way that I enjoyed it.

    To me, ice cream is one of those things that should be the absolute best possible – with no excuses (and very little restraint…. I mean who really NEEDS ice cream just about every night?!).

    Finally – an ice cream that I can make at home and enjoy! Having followed the directions to the (almost) letter, the flavor was excellent with texture that was smooth and creamy. This was a huge hit and will be made again, again and again!

    If you’re a skeptic – make it….. I’ll bet you won’t be disappointed!

  13. Pingback: TWD- Vanilla (Egg) Ice Cream

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