Vanilla Bean Ice Cream Recipe

Preparation Steps

1. 1

   Prepare the Vanilla Base

   In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

2. 2

   Extract Vanilla Flavor

   Slice the vanilla bean in half lengthwise and scrape out the seeds. Add the seeds and the scraped vanilla pod to the saucepan. Allow the mixture to steep for about 15 minutes.

3. 3

   Mix Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Slowly pour in about half of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.

4. 4

   Combine Mixtures

   Pour the egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon, about 5-10 minutes.

5. 5

   Chill the Mixture

   Strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any coagulated egg. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

6. 6

   Churn the Ice Cream

   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

   Transfer the churned ice cream into an airtight container and freeze for at least 4 hours to firm up before serving.