Sebastian Joe's Vanilla Bean Ice Cream Recipe
Make Sebastian Joe's 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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Base Ingredients
Optional Mix-ins
Method
Preparing the Ice Cream Base
- 1
Combine the Dairy
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved.
- 2
Prepare Vanilla Beans
While the dairy mixture is warming, slice the vanilla beans in half lengthwise and scrape the seeds into the saucepan. Add the empty pods to the mixture as well.
- 3
- 4
- 5
Cook the Mixture
Return the combined mixture to the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
- 6
Chill the Base
Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pods and any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churning and Freezing
- 7
Churn the Ice Cream
Once the ice cream base is well chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- 8
Add Mix-ins (Optional)
If desired, fold in chocolate chips or chopped nuts during the last few minutes of churning.
- 9
Freeze the Ice Cream
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
