Vanilla Bean Ice Cream

  • Level: Intermediate
  • Total: 5 hr 30 min
  • Prep: 20 min
  • Inactive: 5 hr
  • Cook: 10 min
  • Yield: about 1 quart
Save Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Pecan Caramel Ice Cream Cake

Vanilla Bean Ice Cream

Vanilla Bean and Cannellini Bean Ice Cream

Vanilla Bean Ice Cream Base

Vanilla Ice Cream

Vanilla Ice Cream

Vanilla Ice Cream

Vanilla Ice Cream