Vanilla Bean Ice Cream

Print Recipe

5 from 1 vote

Classic creamy and delicious!

Prep Time15

Cook Time30

freezing8

Total Time8 45

Course: Desserts, Ice Cream

Cuisine: American

Keyword: ice cream, vanilla bean

Servings: quart

Calories: 2159kcal

Author: Tricia

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.

Notes

Recipe adapted from Melissa on Tasty Kitchen

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition