Recipe courtesy of Wayne Harley Brachman
Show: Cooking Live
Save Recipe Print
Total:
5 hr
Prep:
30 min
Cook:
4 hr 30 min
Yield:
about 1 quart

Ingredients

Directions

Split the vanilla bean lengthwise. Scrape out the seeds. Put the seeds, pod halves, milk cream and 1/4 cup of the brown sugar in a heavy-bottomed medium saucepan. Bring just to the simmering point over low heat.

In the meantime, combine the remaining 3/4 cup brown sugar, egg yolks and vanilla extract in a large bowl and whisk until just blended.

While gently whisking the yolks, drizzle the hot cream mixture into them so that they are gradually warmed up. Return everything to the saucepan and cook while stirring with a wooden spoon. Make sure that you are constantly scraping the spoon across the bottom of the pan so the custard does not scorch. The custard is done when it has thickened slightly and can evenly coat the back of the spoon. Do not let it come to a boil. Strain the custard through a fine sieve. Press our all the liquid in the vanilla beans and nestle the container holding the custard into a large bowl of ice. Let cool, stirring occasionally.

Transfer the custard to an ice cream machine and freeze according to the manufacturer's instructions. Put the finished ice cream in a storage container and freeze until firm.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Gooey Cinnamon Buns with Thick Cream Cheese Icing

Recipe courtesy of Nancy Fuller

Vanilla Cupcakes

Recipe courtesy of Food Network Kitchen

Basic Vanilla Cake

Recipe courtesy of Food Network Kitchen

Basic Vanilla Milkshake

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Latest Stories