Classic Vanilla Bean Ice Cream
Classic Vanilla Bean Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 vanilla bean, split lengthwise and scraped
- 1/8 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the granulated sugar, the scraped vanilla bean seeds, and the vanilla bean pod. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min
- 2
In a separate medium bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the salt until light in color and slightly thickened.
⏱️ 3 min
- 3
Gradually temper the hot cream mixture into the egg yolk mixture: slowly pour about 1/2 cup of the hot cream into the egg yolks, whisking constantly. Repeat with another 1/2 cup of hot cream. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.
⏱️ 5 min
- 4
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F). Do not boil or the eggs will curdle.
⏱️ 7 min•🌡️ 170
- 5
Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod. Discard the pod.
⏱️ 3 min
- 6
Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- 7
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min
- 8
Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.
Kitchen Tools
Nutrition Facts (per serving)
Classic Vanilla Bean Ice Cream
Ingredients
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 1 vanilla bean, split lengthwise and scraped
- 1/8 teaspoon salt
Instructions
- 1
In a medium saucepan, combine the heavy cream, whole milk, 1/2 cup of the granulated sugar, the scraped vanilla bean seeds, and the vanilla bean pod. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not boil.
⏱️ 5 min - 2
In a separate medium bowl, whisk together the egg yolks, the remaining 1/4 cup of granulated sugar, and the salt until light in color and slightly thickened.
⏱️ 3 min - 3
Gradually temper the hot cream mixture into the egg yolk mixture: slowly pour about 1/2 cup of the hot cream into the egg yolks, whisking constantly. Repeat with another 1/2 cup of hot cream. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.
⏱️ 5 min - 4
Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon (about 170-175°F). Do not boil or the eggs will curdle.
⏱️ 7 min•🌡️ 170 - 5
Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod. Discard the pod.
⏱️ 3 min - 6
Cover the surface of the custard with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.
- 7
Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.
⏱️ 20 min - 8
Transfer the soft ice cream to an airtight container and freeze for at least 2-4 hours, or until firm, before serving.