Vanilla Bean Ice Cream Recipe

Ice Cream Preparation

1. 1

   Prepare the Vanilla Base

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat until the sugar is dissolved and the mixture is steaming, but not boiling.

2. 2

   Add Vanilla Bean

   Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the empty pod to the saucepan as well. Stir to combine and allow it to infuse for about 10 minutes off the heat.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk the egg yolks until pale and slightly thickened. Slowly pour a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them.

4. 4

   Combine Mixtures

   Gradually add the tempered egg yolk mixture back into the saucepan with the cream mixture, stirring constantly. Return the saucepan to medium heat and cook while stirring until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

5. 5

   Strain and Cool

   Remove the saucepan from heat. Strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Stir in the vanilla extract and a pinch of salt. Allow the mixture to cool at room temperature, then refrigerate until completely chilled (at least 2 hours).

6. 6

   Churn the Ice Cream

   Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

7. 7

   Freeze

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