Vanilla Bean Recipe

Instructions for Vanilla Bean Ice Cream

1. 1

   Prepare the Vanilla Base

   In a saucepan, combine heavy cream, whole milk, granulated sugar, and a pinch of salt. Split the vanilla bean lengthwise, scrape the seeds into the mixture, and add the whole pod. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

2. 2

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are light and creamy. Gradually pour some of the hot cream mixture into the egg yolks while whisking constantly to temper them.

3. 3

   Combine Mixtures

   Pour the tempered 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 5-7 minutes).

4. 4

   Cool and Strain

   Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Let it cool to room temperature, then refrigerate until completely chilled (about 2 hours).

5. 5

   Churn the Ice Cream

   Once the mixture is chilled, churn 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. Serve and enjoy!