Classic Creamy Vanilla Indulgence
Experience the ultimate vanilla ice cream with this rich, creamy recipe featuring pure vanilla bean and velvety textures. This homemade treat is perfect for a hot day or to elevate any dessert to gourmet status. Serve it in cones, bowls, or as a delightful side for pies and cakes. You'll never want store-bought again!
ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1 vanilla bean, split and scraped
- 1/2 teaspoon salt
- 5 large egg yolks
steps
- 1.
In a saucepan, combine the heavy cream, whole milk, sugar, and salt.
- 2.
Add the split vanilla bean and its seeds to the mixture.
- 3.
Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
- 4.
In a separate bowl, whisk the egg yolks until they become pale and slightly thickened.
- 5.
Gradually pour about a cup of the hot cream mixture into the yolks, whisking constantly to temper the eggs.
- 6.
Pour the tempered yolk mixture back into the saucepan with the remaining cream.
- 7.
Cook over low heat, stirring constantly until the mixture thickens enough to coat the back of a spoon (around 170°F).
- 8.
Remove from heat and strain through a fine-mesh sieve into a bowl to remove the vanilla bean pieces.
- 9.
Stir in the vanilla extract, cover, and chill in the refrigerator for at least 4 hours or overnight.
- 10.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
- 11.
Transfer to an airtight container and freeze for at least 4 hours before serving.