No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Vanilla Ice Cream

This vanilla ice cream recipe is courtesy of renowned chef Heston Blumenthal.

  • Yield: Makes about 1 quart
Vanilla Ice Cream

Source: The Martha Stewart Show, September Fall 2008


  • 30 ounces milk
  • 5 ounces heavy cream
  • 3 vanilla beans, halved lengthwise
  • 5 1/2 ounces egg yolks
  • 4 ounces turbinado sugar
  • 1 1/2 ounces nonfat dry milk
  • 3 coffee beans
  • 2 pounds dry ice


  1. Prepare an ice-water bath and set aside.

  2. In a medium saucepan, heat milk and cream over medium-high heat. Scrape vanilla seeds from beans with the tip of a small knife into pan; add beans. Bring to a boil, and immediately reduce heat to a simmer. Let simmer gently for 10 minutes. Transfer mixture to a bowl set over ice-water bath and let mixture cool to 140 degrees.

  3. In the bowl of an electric mixer fitted with the whisk attachment, add egg yolks and sugar; whisk on medium speed until light and fluffy, 3 to 5 minutes. Add cooled milk mixture and whisk gently to combine. Whisk in milk powder and add coffee beans.

  4. Return mixture to saucepan and place over medium heat. Cook until mixture reaches 160 degrees. Transfer ice cream base to a bowl set over an ice-water bath until cooled.

  5. Transfer ice cream base to a covered container and refrigerate for at least 8 hours and up to overnight. Strain through a fine mesh sieve; discard any solids.

  6. Wearing safety gloves and protective goggles, open package of dry ice. Wrap dry ice in a clean kitchen towel and then in a bath towel. Using a rolling pin, smash dry ice into a powder, making sure there are no large pieces. Unwrap towels and shake dry ice into a large glass bowl; you will only need to use about 1 1/2 cups.

  7. Pour ice cream base into the bowl of an electric mixer fitted with the whisk attachment. Turn the mixer on the lowest speed. Slowly add a very small amount of dry ice. Mix until dry ice is completely dissolved and vapors have cleared. Continue adding dry ice in small batches (to prevent the ice cream from becoming grainy), until all the dry ice has been absorbed.

  8. Increase the mixer speed to the second lowest setting and mix until smooth. Using a spatula, quickly scrape the ice cream into a container. Transfer to a freezer until ready to use. Ice cream is best when eaten within 24 hours.


Reviews (7)

  • AFvet 18 Jan, 2009

    jlynnhamblin: you get dry ice at the grocery store, usually near the registers, and you say you need dry ice.

  • TashaLuv2 24 Sep, 2008

    I'm pretty sure the ppl who invented the Ice Cream Dots used Dry Ice to make the Dots...

  • marissabaca 22 Sep, 2008

    i think this will taste great the dry ice is something ive never seen in ice cream :)

  • fifiphyl 20 Sep, 2008

    So impressive...lov e finding new ways to use my KitchenAid mixer and this was really the new show....keep up great work

  • jlynnhamblin 17 Sep, 2008

    where do u get dry ice?

  • Grace08 17 Sep, 2008

    This will be fun to try. I love being exposed to new things like this. Thanks !!

  • gabymendoza 16 Sep, 2008

    W O W !!!!!

Related Topics