Vanilla bean ice cream

 So the William Sonoma store on Bloor St was closing and a friend of mine had given me a heads up that there were still some decent deals to be had.   I went in on Tuesday after work and it was well picked over.  A few wine glasses, some overpriced frying pans… but then, there it was.  

On the ‘As Is’ table I saw a white bowl. I recognized it immediately as the Kitchenaid mixer ice cream attachment (MSRP $160). I rushed over and snatched it from the table before anyone else figured out what it was.  I quickly did an online search to see if all of the components were there, and they were.  It had a ‘demo’ sticker on the side, which explained the lack of box or manual. It was literally just the bowl with the attachments and a piece of painters tape stretched over top that said $25.   I took it to the check out and asked if the cashier knew how long it had been a demo model. She said “not long. It’s been used maybe 4 times”.   

Best $25 I’ve ever spent

Now a heads up on this recipe: it’s a full day ordeal. The bowl must be in the freezer for at least 15 hours before hand. The custard needs to cool completely in the fridge (5-6 hours) and then it’s 1/2 hr to churn and then a few more hours in the freezer to set



  • 600 ml Half and Half cream (10% m.f.)
  • 300 ml Whipping cream (35% m.f.)
  • 7 egg yolks
  • 3/4 cup caster (super fine) sugar
  • Pinch of sea salt
  • 1 vanilla bean (halved and seeds scraped out)
  • 3/4 cup dark chocolate shavings

At least 15 hours before, place ice cream attachment into the freezer. 

Pour half and half cream into a large saucepan and using a slow and low heat setting, heat until hot (do not boil) stirring often. Set aside 

Place egg yolks and sugar in mixing bowl and whisk on speed 2 until thick and sugar has come plenty dissolved (about 1 minute) 

Gradually add hot half and half cream and mix until fully incorporated. Split vanilla bean and add to mixture along with the pinch of salt.  

Transfer mixture back to saucepan and cook for 8-10 minutes (while stirring constantly) over a low heat until mixture thickens enough to coat the back of a wooden spoon and is steaming. Don’t let mixture boil or curdle. 

Once cooked, transfer back to mixing bowl and pour in whipping cream. Mix well to a custard consistency. 

Remove bowl, cover and refrigerate until well chilled (6-8 hours) 

Once chilled, take ice cream bowl out of freezer assemble drive assembly on the mixer. Turn on to speed 2.  Slowly pour custard into the freezer bowl. Churn for 20-25 minutes.  ​

​When ice cream is set, remove from bowl and transfer into air tight container. Fold in chocolate shavings until fully incorporated.  

Place container into freezer and leave ice cream to set for 2-3 hours.   

Then serve!!!   

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