Vanilla Bean Ice Cream Recipe

Classic homemade vanilla bean ice cream, rich and creamy.

Preparation Time: 15

Cook Time: 30

Chilling Time 4

Total Time: 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 300 kcal

In a saucepan, combine the heavy cream, whole milk, and sugar. Heat over medium heat until the sugar is dissolved.
Scrape the seeds from the vanilla bean and add both the seeds and the bean to the saucepan. Heat until just below boiling, then remove from heat.
In a mixing bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the yolks, whisking constantly.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Remove from heat and stir in the vanilla extract. Strain the mixture into a bowl and let it cool to room temperature.
Chill the mixture in the refrigerator for at least 4 hours or overnight.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the ice cream to a container and freeze until firm, about 2 hours.

Ice Cream

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