Vanilla Bean Ice Cream Recipe

Instructions

1. 1

   Prepare the Vanilla Bean

   Split the vanilla bean in half lengthwise and scrape out the seeds.

2. 2

   Heat the Cream and Milk

   In a saucepan over medium heat, combine the heavy cream, whole milk, granulated sugar, vanilla bean seeds, and the scraped vanilla bean pod. Heat until it begins to steam but do not let it boil.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks until they are pale and smooth.

4. 4

   Temper the Egg Yolks

   Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly. This will temper the yolks. Continue adding the cream mixture gradually until all is combined.

5. 5

   Cook the Mixture

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon (about 5-10 minutes). Do not let it boil.

6. 6

   Chill the Base

   Remove from heat and strain the mixture through a fine mesh sieve into a bowl. Stir in a pinch of salt. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

7. 7

   Churn the Ice Cream

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

8. 8

   Freeze

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