{"id":2807,"date":"2026-08-11T15:10:55","date_gmt":"2026-08-11T20:10:55","guid":{"rendered":"https:\/\/dmentd.com\/blog\/?p=2807"},"modified":"2026-08-11T15:10:55","modified_gmt":"2026-08-11T20:10:55","slug":"ice-cream-vanilla-bi-rite-creamery","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/ice-cream-vanilla-bi-rite-creamery","title":{"rendered":"Ice Cream &#8211; Vanilla &#8211; Bi-Rite Creamery"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 C sugar<\/li>\n\n\n\n<li>\u00bd TSP kosher salt<\/li>\n\n\n\n<li>10 large egg yolks<\/li>\n\n\n\n<li>3\u00bd C heavy cream<\/li>\n\n\n\n<li>1\u00bd C half-and-half (or whole milk in a pinch)<\/li>\n\n\n\n<li>2 TBS vanilla bean paste<\/li>\n\n\n\n<li>4 TSP pure vanilla extract<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Whisk the sugar and salt in a 3-quart saucepan. Add the egg yolks and whisk thoroughly. Whisk in the cream, half-and-half and vanilla bean paste then turn the heat to medium-low. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon, 170-175\u2109. Remove from the heat.<\/li>\n\n\n\n<li>Fill a large bowl with ice cubes and water to come about halfway up the sides. Place a medium bowl directly over the ice water then pour the custard mixture in. Whisk frequently until the mixture comes to room temperature.<\/li>\n\n\n\n<li>Place a mesh strainer over a vessel large enough to hold about 2 quarts and pour the custard in. Cover tightly and refrigerate until the temperature drops below 40\u2109, at least 4 hours, overnight preferred.<\/li>\n\n\n\n<li>Add the vanilla extract to the base and stir until blended, a few seconds with a stick blender is perfect.<\/li>\n\n\n\n<li>Pour the mixture into a prepped ice cream maker and process according to the manufacturer&#8217;s directions. You&#8217;ll know it&#8217;s ready when you hear the motor begin to struggle a bit as the ice cream has become very thick, approximately 25 to 30 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Yields ~2 QT.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yields ~2 QT.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2807","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=2807"}],"version-history":[{"count":1,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2807\/revisions"}],"predecessor-version":[{"id":2808,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/2807\/revisions\/2808"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=2807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=2807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=2807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}