Add Vanilla Bean Ice Cream Recipe

Combine Cream and Milk

In a medium saucepan, combine the heavy cream and whole milk over medium heat. Stir occasionally until the mixture is heated but not boiling.

Add Sugar and Salt

Add the granulated sugar and a pinch of salt to the heated cream mixture. Stir until the sugar has completely dissolved.

Prepare Vanilla Bean

Split the vanilla bean lengthwise with a sharp knife. Use the back of the knife to scrape out the seeds and add both the seeds and the pod to the cream mixture.

Heat Mixture

Continue to heat the mixture over medium heat for about 5 minutes, allowing the flavors to infuse. Do not let it boil.

Whisk Egg Yolks

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

Temper the Egg Yolks

Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking vigorously. This will temper the yolks and prevent them from scrambling.

Combine and Cook Mixture

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon (about 10-15 minutes).

Strain and Cool

Once thickened, strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Allow it to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours or overnight.

Churn the Ice Cream

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

Freeze the Ice Cream

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

Scoop and Serve

Once the ice cream is firm, scoop into bowls or cones.

Add Toppings

Feel free to add chocolate sauce, chopped nuts, or fresh berries on top according to your preference.