Cup Of Vanilla Bean Ice Cream Recipe

Time4h

Serves6

Make Cup Of Vanilla Bean Ice Cream Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Combine Cream and Milk
In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it is warm but not boiling.
2
Add Sugar and Salt
Add the granulated sugar and a pinch of salt to the warm cream mixture, stirring until the sugar is fully dissolved.
3
Prepare the Vanilla Bean
Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture. Add the vanilla bean pod as well for additional flavor.
4
Heat the Mixture
Continue to heat the mixture over medium heat until it is just about to simmer. Remove from heat and let it steep for 30 minutes.
5
Whisk Egg Yolks
In a separate bowl, whisk the egg yolks until they are light and frothy.
6
Temper the Egg Yolks
Gradually add a small amount of the warm cream mixture to the egg yolks while whisking constantly to temper the eggs and prevent them from scrambling.
7
Combine Mixtures
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir constantly over low heat until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
8
Strain the Mixture
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
9
Cool the Base
Allow the mixture to cool to room temperature, then cover and refrigerate until completely chilled, at least 4 hours or overnight.

10
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.
11
Add Optional Mix-Ins
If desired, add chocolate chips during the last few minutes of churning.
12
Transfer to Container
Transfer the churned ice cream to an airtight container, smoothing the top with a spatula.
13
Freeze
Cover the container with a lid and freeze the ice cream for at least 4 hours or until firm.