Vanilla Bean Ice Cream
A creamy, smooth homemade ice cream made with natural vanilla flavor and just six ingredients for a luxurious treat.
Equipment
- Ice Cream Maker
- Medium saucepot
- Fine Mesh Strainer
- Mixing Bowls:
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- ⅔ cup granulated sugar divided
- 1 vanilla bean split and scraped
- 1 teaspoon kosher salt
- 5 large egg yolks
Instructions
- Pre-freeze your ice cream maker's bowl and storage container. In a medium saucepot, combine milk, cream, one-third of the sugar, and salt.
- Scrape the seeds from the vanilla bean and add both seeds and pod to the cream mixture. Heat over medium heat until steaming.
- In a separate bowl, whisk egg yolks with the remaining sugar until pale. Slowly whisk in warm cream mixture to temper the eggs.
- Return the mixture to the pot and cook over medium heat until thickened and coats the back of a spoon (about 85°C or 180°F).
- Strain the custard through a fine mesh strainer into a bowl set over ice. Stir occasionally as it cools, then wrap tightly and chill for at least three hours or overnight.
- Churn the chilled custard in your ice cream maker according to the manufacturer's instructions until thickened. Transfer to a quart-sized container and freeze for at least three hours.
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Notes
Store in an airtight container for up to one month. Place plastic wrap directly on the surface before sealing to prevent ice crystals.