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Wow, yyyyuuuuummmm. Very, very tasty! I think we were moaning with each spoonful. Goodness. Such things should not taste this good. Why can’t the whole world taste like very vanilla bean homemade ice cream? Dang. I should have never bought that ice cream maker 🙂
And it’s so simple too! You’ll need milk. The real deal. Also some sugar, a tiny bit of salt, heavy cream, four egg yolks and a whole vanilla bean. You see this all started when I made that low-fat Mississippi Mud Pie and had all those egg yolks left over. Well that’s not exactly true. I had already picked up the ice cream maker, on sale, with a coupon. I love a good deal at Bed, Bath & Beyond!
Measure your whole milk. Mooooo
Add 1/2 cup of the cream to the pot as well.
Stir in some sugar and a dash of salt. Warm the mixture but do not boil.
This is my first time working with a whole vanilla bean pod. This was so interesting. Take a really sharp knife and cut it from end to end.
Scoop out the tiny beans and add them to the hot milk and sugar mixture.
Drop the whole bean pod in there too. Remove the milk mixture from the heat and cover. Let it steep for 30 minutes. Re-warm the vanilla milk mixture over medium heat. In a small bowl, whisk the egg yolks. Add 1/8 cup of warm milk mixture to the eggs and whisk until combined. Pour the yolk mixture into the milk mixture and stir constantly over medium heat until mixture thickens.
This is about the time my camera battery died. Sorry no photos of the last few steps.
Remove the vanilla bean pod and stir the remaining 1 cup of cream into the custard to cool it. Cover and chill thoroughly in the fridge, at least 3-5 hours, or overnight which is even better.
After chilling the mixture, churn the ice cream according to the manufacturer’s instructions. This is our brand new Cuisinart. I didn’t receive any compensation for endorsing this product. But I am going to endorse it. This is amazing! Not like the old days with rock salt and crushed ice in the garage. This is way too easy. The machine comes with an inner bowl you keep in the freezer. It is insulated with liquid that freezes. All you do is drop the freezer bowl in the middle, add the mixing paddle and put the clear cover on top.
Once ready to make your ice cream, turn it on and pour the mixture through the opening on top.
Within minutes it was starting to get thick.
After 10 minutes it looked like this.
I ended up getting this for about $30. I can’t wait to make fruit sorbet and ices this summer.
When I was packing up the machine, I noticed this little piece of wrapping paper taped to the back of the box. Apparently someone didn’t like their Christmas present! But I did.
It only took about 25 minutes to get this wonderful custard-like frozen dreaminess.
You can also store the ice cream in a sealed container until ready to use. I’m trying not to think about what we’ll make next. My husband asked for strawberry so we’ll be getting this box out again this summer. Thank goodness it doesn’t make much more than a quart!
Vanilla Bean Ice Cream
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 8 hrs 45 mins
Yield: 1 quart
Course: Desserts, Ice Cream
Classic creamy and delicious!
Equipment
- Ice cream maker
Ingredients
- ¾ cups whole Milk
- ¾ cups sugar
- 1 pinch salt
- 1 ½ cup heavy cream, divided
- 1 whole vanilla bean, split lengthwise
- 4 whole egg yolks
Instructions
- Warm the milk, sugar, salt and ½ cup of cream in a medium saucepan until hot. Do not boil.
- Using a sharp knife, scrape seeds from vanilla bean and add them to the hot milk mixture, along with the vanilla pod.
- Remove milk mixture from heat, cover, and let it steep for 30 minutes.
- Warm the vanilla milk mixture again until hot, but not boiling.
- Whisk egg yolks in a small bowl and add ⅛ cup of the warm milk mixture.
- Whisk until combined and then add the yolk mixture into milk mixture.
- Stir constantly over medium heat until mixture thickens.
- Remove vanilla pod and stir remaining 1 cup of cream into the custard to cool it.
- Chill thoroughly in the fridge, at least 3-5 hours, overnight is even better.
- Churn the ice cream in the ice cream maker according to the manufacturer’s instructions.
- Store the ice cream in a freezer safe container and freeze until ready to serve.
Recipe Notes
- Recipe adapted from Melissa on Tasty Kitchen
Nutrition
Calories: 2159kcal | Carbohydrates: 171g | Protein: 25g | Fat: 157g | Saturated Fat: 93g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Cholesterol: 1289mg | Sodium: 289mg | Potassium: 592mg | Sugar: 160g | Vitamin A: 6583IU | Vitamin C: 2mg | Calcium: 533mg | Iron: 2mg
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Thanks so much for stopping by!
Have a wonderful weekend and check back Monday for another great pie.
Tricia
Donna says
Perfect recipe for true vanilla bean ice cream…I have lovely plump vanilla beans from Madasgar in the cupboard…but my machine is broken!!..Is it possible to make your marvelous mixture…freezing it in ice cube trays…then "whirring" them in a food processor…perhaps then rechilling a bit?! I would so love to try this with a Bailey's sauce for St. Patrick's Day! Thank
Sarah @ The Smart Kitchen says
I want an ice cream maker SO badly because…well, because I want to make ice cream. [Why else would I want an ice cream maker?] But I'm somewhat terrified of what could happen, as I know my lack of restraint when it comes to ice cream…