Vanilla Bean Ice Cream Recipe

Preparation

1. 1

   Combine Dairy and Sugar

   In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring until the sugar is dissolved. Do not let it boil.

2. 2

   Prepare Vanilla Bean

   Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the empty pod as well. Stir to combine.

3. 3

   Whisk Egg Yolks

   In a separate bowl, whisk together the egg yolks and salt until smooth.

4. 4

   Temper Egg Yolks

   Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks. Then pour the yolk mixture back into the saucepan.

5. 5

   Thicken the Base

   Cook the mixture over medium heat, stirring constantly with a wooden spoon until it thickens enough to coat the back of the spoon (about 5-7 minutes).

6. 6

   Strain and Cool

   Remove the saucepan from heat and strain the mixture through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits. Stir in the vanilla extract. Allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.

7. 7

   Churn the Ice Cream

   Once the mixture 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 to an airtight container and freeze for at least 4 hours or until firm.

9. 9

   Serve

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