Vanilla Bean Ice Cream

Total Time:
5 hr 30 min
Prep:
20 min
Inactive:
5 hr
Cook:
10 min

Yield:
about 1 quart
Level:
Intermediate

Ingredients
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped out
  • 10 large egg yolks
  • 1 cup sugar
  • Pinch of kosher salt
Directions

Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.

Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.

Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.

Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.

Photograph by Kang Kim


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