Homemade Vanilla Bean Ice Cream Recipe

1. 1

   Prepare the Base

   In a saucepan, combine heavy cream, milk, sugar, vanilla extract, salt, and the scraped vanilla bean.

   Heat gently, stirring until the sugar dissolves.
2. 2

   Whisk Egg Yolks

   In a bowl, whisk the egg yolks until they are pale and thick.

   This ensures a creamy texture.
3. 3

   Temper the Egg Yolks

   Slowly add the warm cream mixture to the egg yolks, whisking constantly to prevent curdling.

   Do this gradually to avoid cooking the yolks.
4. 4

   Cook the Mixture

   Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.

   Use a thermometer; it should reach about 170°F.
5. 5

   Chill the Mixture

   Remove from heat and strain into a bowl. Cool to room temperature, then refrigerate until chilled.

   Chilling overnight enhances the flavor.
6. 6

   Churn the Ice Cream

   Pour chilled mixture into an ice cream maker and churn according to manufacturer instructions.

   Transfer to a container once it reaches a soft-serve consistency.
7. 7

   Freeze

   Freeze the churned ice cream for at least 4 hours to firm up.

   Let it sit at room temperature for a few minutes before serving.

Frequently Asked Questions