Vanilla Bean Ice Cream Or Seasonal Sorbet Recipe

Ice Cream Preparation

1. 1

   Prepare the Ice Cream Base

   In a medium saucepan, combine the heavy cream, whole milk, sugar, salt, and the scraped seeds from the vanilla bean. Heat over medium heat until the mixture is warm, but not boiling.

2. 2

   Mix Egg Yolks

   In a separate bowl, whisk together the egg yolks. Gradually add about a cup of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks.

3. 3

   Combine Mixtures

   Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (about 170°F).

4. 4

   Chill the Base

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. 5

   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.

6. 6

   Freeze

   Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.