Recipes
Recipe of the Day
Shows
In the Kitchen
Vanilla Bean Ice Cream
Vanilla Bean Ice Cream
- Level: Intermediate
- Total: 5 hr 30 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 10 min
- Yield: about 1 quart
Share This Recipe
- Level: Intermediate
- Total: 5 hr 30 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 10 min
- Yield: about 1 quart
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Erin Jeanne McDowell
Berry Ice Cream Pops
20m
Easy
CLASS
PREMIUM
Claire Thomas
Homemade Ice Cream Sandwiches
26m
Easy
CLASS
PREMIUM
34m
Intermediate
CLASS
PREMIUM
Ali Clarke
Sugar Wafer Neapolitan Ice Cream Cake
30m
Easy
CLASS
Take a Class on
Food Network Kitchen
Jerry Traunfeld
Vanilla Ice Cream
8m
Intermediate
CLASS
Erin Jeanne McDowell
No-Churn S'mores Ice Cream
20m
Easy
CLASS
