Indulge in the creamy richness of vanilla bean pound cake chocolate chunk ice cream, a delightful blend of velvety vanilla custard, tender pound cake morsels, and decadent chocolate chunks.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 4 large egg yolks. 1 vanilla bean, split and scraped. 1 teaspoon vanilla extract. 1 cup diced vanilla pound cake. 1/2 cup chocolate chunks.
Instructions: In a saucepan, heat the heavy cream, milk, sugar, vanilla bean seeds, and the scraped vanilla bean pod over medium heat until it begins to steam, stirring occasionally. In a separate bowl, whisk the egg yolks until smooth. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon about 5-7 minutes. Remove from heat and stir in the vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, preferably overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions. During the last few minutes of churning, add in the diced pound cake and chocolate chunks. Transfer the churned ice cream into a freezer-safe container, cover, and freeze until firm at least 4 hours or overnight. Scoop and enjoy!
Prep Time: 20 minutes
Cook Time: 10 minutes
carmen beissner
