Enjoy the rich, creamy taste of homemade ice cream with this recipe that was based on one by Monika Hibbs. When you mix fresh cream, milk, and vanilla, you get a fancy treat that's great for any event.
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. 1/2 teaspoon vanilla extract.
Instructions: In a saucepan, heat the heavy cream, whole milk, sugar, and vanilla bean with seeds over medium heat until it begins to simmer. 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 yolks. Pour the mixture back into the saucepan and cook over low 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 bowl, then cover and refrigerate until chilled, at least 4 hours or overnight. Once chilled, churn the mixture in an ice cream maker according to manufacturer's instructions until it reaches a soft-serve consistency. Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight.
Prep Time: 20 minutes
Cook Time: 10 minutes
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