Vanilla Bean Ice Cream
- Ready In:
- 45mins
- Ingredients:
- 6
- Yields:
-
10 1/2 cup servings
ingredients
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 1 whole vanilla bean (about 6 inches in length)
- 2 large eggs
- 3 large egg yolks
- 3⁄4 cup sugar
directions
- Combine the milk and cream in a medium saucepan.
- Use a sharp knife to split the vanilla bean in half lengthwise.
- Use the blunt edge to scrape out the “seeds”.
- Stir the seeds and bean pod into the milk/cream mixture.
- Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
- Combine the eggs, egg yolks, and sugar in a medium bowl.
- Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 1-1/2 to 2 minutes.
- Remove the vanilla bean pod from the milk/cream mixture.
- Pour out 1 cup of the hot liquid.
- With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream.
- When thoroughly combined, pour the egg mixture back into the saucepan and stir to combine.
- Cook, stirring constantly, over medium low heat until the mixture is thick enough to coat the back of a spoon.
- Transfer to a bowl, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.
- Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about 25 – 30 minutes.
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RECIPE SUBMITTED BY
Charlotte J
United States