Classic Vanilla Bean Ice Cream
Classic Vanilla Bean Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 egg yolks, large
- 1 vanilla bean, split lengthwise, seeds scraped
- 1/4 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Add the vanilla bean pod and scraped seeds. Heat over medium heat until the mixture just begins to simmer around the edges, stirring occasionally. Do not boil.
⏱️ 8 min
- 2
While the cream mixture heats, whisk the egg yolks, remaining granulated sugar, and salt in a separate medium bowl until light in color and slightly thickened.
⏱️ 5 min
- 3
Once the cream mixture is hot, slowly temper the egg yolks by gradually whisking about 1/2 cup of the hot cream mixture into the egg yolk mixture. Continue to whisk constantly to prevent the eggs from scrambling.
⏱️ 3 min
- 4
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 175°F to 180°F). Do not let it boil.
⏱️ 10 min•🌡️ 175
- 5
Remove the saucepan from the heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod. Discard the pod.
⏱️ 2 min
- 6
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold.
⏱️ 240 min
- 7
Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 30 min
- 8
Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Vanilla Bean Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 egg yolks, large
- 1 vanilla bean, split lengthwise, seeds scraped
- 1/4 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, and half of the granulated sugar. Add the vanilla bean pod and scraped seeds. Heat over medium heat until the mixture just begins to simmer around the edges, stirring occasionally. Do not boil.
⏱️ 8 min - 2
While the cream mixture heats, whisk the egg yolks, remaining granulated sugar, and salt in a separate medium bowl until light in color and slightly thickened.
⏱️ 5 min - 3
Once the cream mixture is hot, slowly temper the egg yolks by gradually whisking about 1/2 cup of the hot cream mixture into the egg yolk mixture. Continue to whisk constantly to prevent the eggs from scrambling.
⏱️ 3 min - 4
Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream. Cook over low to medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 175°F to 180°F). Do not let it boil.
⏱️ 10 min•🌡️ 175 - 5
Remove the saucepan from the heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod. Discard the pod.
⏱️ 2 min - 6
Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold.
⏱️ 240 min - 7
Once the custard is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 30 min - 8
Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
⏱️ 60 min