Vanilla Bean Ice Cream
Ingredients
Preferences
- 473 ml milk
- 473 ml thickened cream
- 237 ml granulated sugar, divided
- 1 pinch salt
- 1 vanilla bean, halved and seeds scraped
- 5 egg yolks
- 1½ tsp pure vanilla extract
Instructions
Freeze the ice cream bowl overnight.
In a medium saucepan over medium-low heat, whisk together milk, cream and half of the sugar, salt and scraped vanilla bean (including the pod).
Bring the mixture just to a boil.
Combine the yolks and remaining sugar in a bowl. Use a mixer on low speed, beat until the mixture is pale and thick.
Once milk/cream mixture has come to a slight boil, whisk about â…“ of the hot mixture into yolk/sugar mixture.
Add another â…“ of the mixture, then return the combined mixture to the saucepan.
Using a wooden spoon, stir the mixture constantly over low heat until it thickens and coats the back of the spoon. DO NOT BOIL.
Pour the mixture through a fine mesh strainer. Discard the vanilla pod. Bring to room temperature.
Stir in vanilla extract.
Cover and refrigerate for 1-2 hours or overnight.
Turn on the ice cream maker and pour the mixture into the frozen bowl, let it mix until thickened, for about 20 minutes.
Transfer to a container and freeze until use.