Vanilla Bean Ice Cream Recipe

Instructions

1. 1

   Prepare the Vanilla Bean

   Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the empty pod to the saucepan as well.

2. 2

   Combine Ingredients

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

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until they are pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent scrambling. Once combined, pour the mixture back into the saucepan.

5. 5

   Cook the Mixture

   Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170°F or 77°C).

6. 6

   Strain and Chill

   Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

7. 7

   Churn the Ice Cream

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

8. 8

   Freeze

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