Rich Vanilla Bean Ice Cream

This version of vanilla ice cream incorporates a generous amount of egg yolks to add a true richness and very developed flavor. The addition of a steeped vanilla bean not only increases the flavor but adds the speckled appearance that many people love to see in homemade ice cream.

Serves: 8Hands-on: 20 minutesTotal: 11 hours 20 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 1 cup whole milk
  • ¾ cup sugar
  • ¼ tsp. salt
  • 1 vanilla bean, split and scraped
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 tsp. vanilla extract

Directions

  • In a small saucepan, combine the milk, sugar, salt, vanilla bean seeds, and empty bean pod. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
  • After 1 hour, remove bean pod. Reheat milk mixture over medium-low heat.
  • In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
  • Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
  • Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.

Recipe Information

Serves: 8

Ingredients

  • 1 cup whole milk
  • ¾ cup sugar
  • ¼ tsp. salt
  • 1 vanilla bean, split and scraped
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 tsp. vanilla extract

Directions

  • In a small saucepan, combine the milk, sugar, salt, vanilla bean seeds, and empty bean pod. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.
  • After 1 hour, remove bean pod. Reheat milk mixture over medium-low heat.
  • In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.
  • Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.
  • Once chilled, add to ice cream maker and follow manufacturer’s instructions for freezing.

Nutrition Information

Nutrition Information
Amount per serving
Calories330
Total Fat25g
Saturated Fat15g
Cholesterol175mg
Sodium115mg
Total Carbohydrate23g
Dietary Fiber0g
Sugars22g
Protein4g