Vanilla Bean Ice Cream
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
55
Sourness
50
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat
2
Cook until hot but not boiling, about 10 minutes
3
Remove from the heat
4
Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods
5
Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture
6
Continue to whisk until smooth
7
Slowly pour the egg mixture into the saucepan, whisking constantly until well combined
8
Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil
9
Strain mixture into a bowl
10
Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions
11
Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat
12
Cook until hot but not boiling, about 10 minutes
13
Remove from the heat
14
Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods
15
Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture
16
Continue to whisk until smooth
17
Slowly pour the egg mixture into the saucepan, whisking constantly until well combined
18
Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil
19
Strain mixture into a bowl
20
Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions