Vanilla Bean Ice Cream Recipe
Make Vanilla Bean Ice Cream Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ice Cream Base
Method
Preparation
- 1
Make the Ice Cream Base
In a medium saucepan, combine the heavy cream, whole milk, and half of the sugar. Cook over medium heat until the mixture is hot but not boiling.
- 2
Infuse Vanilla
Slice the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture. Stir in the vanilla extract and a pinch of salt. Remove from heat and let steep for 15 minutes.
- 3
- 4
Temper Egg Yolks
Slowly pour the warm cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.
- 5
Cook the Mixture
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spatula (about 170°F or 77°C).
- 6
Strain the Mixture
Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
- 7
Chill the Base
Cover the bowl with plastic wrap, ensuring the wrap is in contact with the surface of the mixture to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
- 8
Churn the Ice Cream
Once the base is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 9
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
