Approximate values estimated by AI
Classic Vanilla Bean Ice Cream
Traditional dish · American
A rich and creamy homemade ice cream made with fresh cream, milk, sugar, and real vanilla beans for an authentic, classic flavor.
Ingredients
- Heavy cream2 cups
- Whole milk1 cup
- Granulated sugar3/4 cup
- Egg yolks5 large
- Vanilla bean1
- Salt1/4 teaspoon
Steps
- 1
In a medium saucepan, combine heavy cream, milk, and half of the sugar. Split the vanilla bean, scrape out the seeds, and add both the seeds and the pod to the 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 the remaining sugar until pale and slightly thickened.
- 3
Temper the egg yolks: Slowly ladle about half a cup 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 mixture.
- 4
Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 175°F or 80°C). Do not boil. Strain the custard through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod. Stir in the salt.
- 5
Chill the custard thoroughly in the refrigerator, at least 2 hours or preferably overnight. Remove the vanilla bean pod before churning.
- 6
Churn the custard in an ice cream maker according to the manufacturer's instructions.
- 7
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up.
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