Restaurants›Julington Creek Fish Camp›Vanilla Bean Ice Cream Recipe

Vanilla Bean Ice Cream Recipe

Inspired by Julington Creek Fish Camp
Time30m
Serves6

Served with Chocolate Sauce, Caramel Sauce, or Straight Up

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Ingredients

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Ice Cream Base

Method

Instructions

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

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

Whisk Egg Yolks

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

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

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

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

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

Freeze

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