Recipe courtesy of Martha Stewart
Save Recipe Print
Total:
2 hr
Prep:
15 min
Inactive:
1 hr 30 min
Cook:
15 min
Yield:
about 1 quart
Level:
Intermediate

Ingredients

Directions

In a medium saucepan, heat milk, vanilla bean, and seed scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.

Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.

Remove vanilla bean from hot milk. Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat a spoon.

Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium bowl, set over an ice bath so that it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker, following manufacturer's instructions.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Roasted Pears with Brown Sugar and Vanilla Ice Cream

Recipe courtesy of Giada De Laurentiis

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Strawberry Buttermilk Ice Cream and Waffle Cones

Recipe courtesy of Trisha Yearwood

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword