Pefect Vanilla Bean Ice Cream
"I have tried many recipes for vanilla ice cream. This is by far the most consistent and creamy."
- Ready In:
- 30mins
- Ingredients:
- 6
- Yields:
-
1/2 cup
- Serves:
- 6
ingredients
- 1 cup whole milk
- 3⁄4 cup granulated sugar
- 2 cups heavy cream, divided
- 1 pinch salt
- 2 vanilla beans, split in half lengthwise
- 6 egg yolks
directions
- 1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla beans into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
- 2. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
- 3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
- 4. Pour the custard through the fine-mesh sieve and stir it into the cream. Place the vanilla bean into the custard, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
- 5. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and store in the freezer.
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RECIPE SUBMITTED BY
Tantric1
Saint Clair, MI
<p>If I could only figure out how to make a living cooking... I cook with passion, care and patience, I am thinking that might be a bit hard to make a living only cooking for 10 people at a time :) <br />It's all about texture and flavors blending for me. I think I make people a little nervous because I don't really eat the things I cook. I am a "taster". I cook with only real ingedients, refuse to deal with low fat, low flavor, low calorie. Food is life, everything in moderation.</p>
