Vanilla Bean Ice Cream
Vanilla Bean Ice Cream
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 5 Large egg yolks
- 1 Vanilla bean, split lengthwise and scraped
- 1/4 teaspoon Salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar (3/8 cup), and the vanilla bean (pod and scraped seeds). Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
⏱️ 15 min•🌡️ not applicable
- 2
While the cream mixture steeps, whisk the egg yolks and the remaining 3/8 cup of granulated sugar in a medium bowl until light in color and thick. Slowly temper the hot cream mixture into the egg yolk mixture by gradually whisking about 1/2 cup of the hot cream into the egg yolks first, then slowly adding the remaining hot cream, whisking constantly to prevent the eggs from scrambling.
⏱️ 5 min•🌡️ not applicable
- 3
Return the custard mixture to the saucepan. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175°F to 180°F on an instant-read thermometer). Do not boil. Stir in the salt.
⏱️ 10 min•🌡️ 175-180°F
- 4
Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla bean pod. Place the bowl over an ice bath and stir occasionally until the custard is completely chilled, about 20-30 minutes. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours, or until firm.
⏱️ 30 min•🌡️ not applicable
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Bean Ice Cream
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 5 Large egg yolks
- 1 Vanilla bean, split lengthwise and scraped
- 1/4 teaspoon Salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, half of the granulated sugar (3/8 cup), and the vanilla bean (pod and scraped seeds). Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil. Remove from heat and let steep for 15 minutes to infuse the vanilla flavor.
⏱️ 15 min•🌡️ not applicable - 2
While the cream mixture steeps, whisk the egg yolks and the remaining 3/8 cup of granulated sugar in a medium bowl until light in color and thick. Slowly temper the hot cream mixture into the egg yolk mixture by gradually whisking about 1/2 cup of the hot cream into the egg yolks first, then slowly adding the remaining hot cream, whisking constantly to prevent the eggs from scrambling.
⏱️ 5 min•🌡️ not applicable - 3
Return the custard mixture to the saucepan. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens enough to coat the back of the spoon (it should reach about 175°F to 180°F on an instant-read thermometer). Do not boil. Stir in the salt.
⏱️ 10 min•🌡️ 175-180°F - 4
Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids and the vanilla bean pod. Place the bowl over an ice bath and stir occasionally until the custard is completely chilled, about 20-30 minutes. Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours, or until firm.
⏱️ 30 min•🌡️ not applicable