Per serving · Approximate values estimated by AI
Classic Vanilla Bean Ice Cream
Traditional dish · American
A rich and creamy homemade vanilla ice cream made from scratch with fresh cream, milk, sugar, and real vanilla beans. This recipe requires churning and freezing.
Ingredients
- Heavy cream2 cups
- Whole milk1 cup
- Granulated sugar3/4 cup
- Egg yolks5 large
- Vanilla bean1
- Saltpinch
Steps
- 1
Split the vanilla bean lengthwise and scrape out the seeds. Combine heavy cream, whole milk, and vanilla bean seeds and pod in a saucepan. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 30 minutes.
- 2
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
- 3
Temper the egg yolks: Slowly ladle about half of the warm cream mixture into the egg yolk mixture while whisking constantly. Pour the tempered egg yolk mixture back into the saucepan with the remaining cream.
- 4
Cook the custard over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon (about 175°F or 79°C). Do not boil. Strain the custard through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod. Stir in the pinch of salt.
- 5
Chill the custard thoroughly in the refrigerator, at least 4 hours or preferably overnight. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions.
- 6
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours until firm.
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