Vanilla Bean Ice Cream Recipe

Inspired by Luna Fargo

Time5h

Serves6

Make Vanilla Bean Ice Cream Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Vanilla
Split the vanilla beans lengthwise and scrape out the seeds. Set aside the seeds and the pods.
2
Heat Cream and Milk
In a saucepan, combine the heavy cream, milk, half of the sugar, vanilla bean seeds, and the pods. Heat over medium heat until it begins to steam, but do not let it boil.
3
Whisk Egg Yolks
In a separate bowl, whisk together the egg yolks and the remaining sugar until pale and creamy.
4
Temper the Egg Yolks
Slowly pour about a cup of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the yolks. Then, pour the egg mixture back into the saucepan.
5
Thicken the Mixture
Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 5-7 minutes).
6
Strain and Cool
Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pods. Stir in a pinch of salt.
7
Chill
Cover the bowl with plastic wrap and refrigerate until completely chilled, at least 4 hours or overnight.
8
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.
9
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.