Vanilla Ice Cream Recipe

Time2h

Serves6

Creamy vanilla ice cream made with real vanilla beans.

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Ingredients

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1
Combine Dairy Ingredients
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring frequently until the sugar has completely dissolved.
2
Prepare Vanilla Beans
While the mixture is heating, split the vanilla beans lengthwise with a sharp knife. Use the back of the knife to scrape out the seeds, and add both the seeds and the pods into the saucepan with the cream mixture.
3
Simmer the Mixture
Continue to heat the mixture until it is just about to simmer. Do not let it boil. Remove from heat and let the vanilla beans steep in the hot cream mixture for about 15 minutes.

4
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks with the salt until they become pale and slightly thickened.
5
Temper the Egg Yolks
Slowly pour about half of the warm cream mixture into the egg yolks, whisking constantly to temper the yolks. This prevents them from scrambling.
6
Combine and Cook
Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring continuously until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

7
Strain and Cool
Remove the saucepan from heat and strain the custard through a fine mesh sieve into a clean bowl to remove the vanilla pods. Allow it to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8
Churn the Ice Cream
Once the mixture 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 churned ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.