Classic Vanilla Bean Ice Cream

Classic Vanilla Bean Ice Cream

Classic Vanilla Bean Ice Cream is rated 3.8 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8
The best vanilla ice cream is made with vanilla beans that have been steeped in custard to release their maximum flavor. If vanilla beans are unavailable, simply omit the steeping and add 2 tsp. vanilla extract to the chilled custard before freezing.

Ingredients:

  • 3 cups half-and-half
  • 1 vanilla bean
  • 3/4 cup sugar
  • 6 egg yolks

Directions:

Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.

Return the saucepan to the stovetop over medium-high heat and bring to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.

Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Makes about 5 cups; serves 8.

Adapted from Williams-Sonoma Kitchen Library Series, Ice Creams & Sorbets, by Sarah Tenaglia (Time-Life Books, 1996).
Rated 5 out of 5 by from Classic Recipe This is a perfect recipe for vanilla ice cream. Easy to make, smooth and creamy and no artificial flavors. With this recipe, there is no excuse for not making from scratch, especially if you would like to get away from undesirable additives.
Date published: 2014-07-21
Rated 5 out of 5 by from Best ice cream ever This ice cream is sooo creamy! Also, very smooth. My family and friends love. Getting ready to make it again this 4th of July! Just love it!
Date published: 2014-07-03
Rated 4 out of 5 by from This is really good! Had this in class today 6/29/2014. It was very good. I actually like this better than the starter or others that I have had that have the half and half/heavy cream mix. We had it right out of the Breville Smart Scoop Ice Cream Compressor. I think once it gets harder it will be even better. That is why I gave it a 4. You do have to pay attention because you don't want the half and half to boil over and make sure to temper the eggs. Also make sure everything is chilled.
Date published: 2014-06-29
Rated 1 out of 5 by from its the worst ice cream I have ever tasted The ice cream turns out so bad because it tastes so fat, i mean there is to much egg yolkes and insted of 2 cups of heavy you need to put some milk and some half - half cream (i dont know the exact amounts) and I strongly recomend that you do not make this ice cream. try to find a recipy where there is part milk and part half - half cream.
Date published: 2012-09-02
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