Vanilla Bean Ice Cream Recipe

Preparation

1. 1

   Combine Cream and Milk

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

2. 2

   Prep the Vanilla Bean

   While the cream mixture is heating, split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.

3. 3

   Infuse the Mixture

   Add the scraped vanilla seeds and the whole vanilla bean pod to the cream mixture. Stir well and allow to simmer for about 10 minutes to infuse the flavors.

4. 4

   Whisk Egg Yolks

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

5. 5

   Temper the Egg Yolks

   Gradually add about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from scrambling.

6. 6

   Combine Mixtures

   Pour the tempered egg yolks back into the saucepan with the remaining cream mixture. Stir to combine.

7. 7

   Cook the Custard

   Continue to cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes.

8. 8

   Strain the Mixture

   Remove from heat and strain the custard through a fine-mesh sieve into a large bowl to remove the vanilla bean pod and any cooked egg bits.

9. 9

   Add Vanilla Extract

   Stir in the pure vanilla extract for extra flavor.

10. 10

    Cool the Mixture

    Let the mixture cool at room temperature for about 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or overnight.

11. 11

    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.

12. 12

    Freeze the Ice Cream

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