Enjoy the smooth, creamy goodness of vanilla bean ice cream that you made yourself. This classic treat is sure to satisfy your sweet tooth with its deep flavor and smooth texture.
Ingredients: 2 cups heavy cream. 1 cup whole milk. 3/4 cup granulated sugar. 1 vanilla bean, split lengthwise and seeds scraped out. 4 large egg yolks.
Instructions: In a saucepan, combine the heavy cream, whole milk, and scraped vanilla bean seeds. Heat over medium-low heat until it begins to simmer, then remove from heat and let steep for 30 minutes. In a separate bowl, whisk together the egg yolks and sugar until light and creamy. After 30 minutes, reheat the cream mixture until it just begins to simmer again. Slowly pour about half of the hot cream mixture into the egg yolks while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. Do not let it boil. Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. Discard the vanilla bean pod. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill the custard in the refrigerator for at least 4 hours or overnight. Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
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