Ice Cream Recipe

Preparation

1. 1

   Prepare the Vanilla Bean

   Slice the vanilla bean in half lengthwise and scrape out the seeds using the back of a knife. Set aside both the seeds and the pod.

2. 2

   Heat the Cream and Milk

   In a medium saucepan, combine the heavy cream, whole milk, and the vanilla bean pod along with the scraped seeds. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.

3. 3

   Whisk the Egg Yolks and Sugar

   In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.

4. 4

   Temper the Egg Yolks

   Slowly ladle about half of the hot cream mixture into the bowl with the egg yolks while whisking constantly. This will temper the yolks and prevent them from scrambling.

5. 5

   Combine Mixtures

   Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Discard the vanilla bean pod.

6. 6

   Thicken the Base

   Cook the mixture over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.

7. 7

   Chill the Mixture

   Remove from heat and pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Let it cool at room temperature for about 30 minutes before transferring it to the refrigerator to chill for at least 4 hours or overnight.

8. 8

   Churn the Ice Cream

   Once the mixture is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.

9. 9

   Freeze the Ice Cream

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

10. 10

    Serve

    Scoop the ice cream into bowls or cones and enjoy your homemade vanilla bean ice cream!