Vanilla Bean Ice Cream

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


  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.
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