Vanilla Bean Ice Cream
A yummy dessert that is classic and timeless
- 2 cups half-and-half
- 5 large egg yolks
- 0.666667 cup granulated white sugar
- 1 vanilla bean
- Take the vanilla bean and scrape the seeds from the bean with the back of a knife.
- In a small saucepan, over medium-high heat, bring the half-and-half and the vanilla bean (if using), and 1/3 of the sugar to the scalding point (the milk begins to foam up).
- Meanwhile, in a stainless steel bowl beat the egg yolks and remaining sugar until light and fluffy (about two minutes).
- Gradually pour ½ of the scalding half-and-half into the whipped egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. If any lumps do form, strain the mixture first before heating.
- Pour the egg mixture with the half and half back into the pot and place it on the stove on low.
- Cook until the custard thickens enough that it coats the back of a spoon (170˚ F) (77˚ C). A spoon, usually wooden, is placed in the custard and, when the spoon is raised, the film of custard on the back of the spoon will stay in place even when you draw a line with your finger through the middle of the custard.
- Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook.
- At this point stir in the vanilla extract, if using. (see below, Notes: 1 1/2 teaspoons of pure vanilla bean extract should only be substituted if pure vanilla bean is unavailable)
- Pour the custard into a bowl, and then place the bowl over ice to cool. Once at room temperature, refrigerate the custard until it is completely cold (several hours but preferably overnight).
- Transfer the cold custard to the chilled container of your ice cream machine and process according to the manufacturer's instructions.
- Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator until softened.
- Experiment with different add-ins like nuts, chocolate, and flavorings to make unique variations.
1 ½ teaspoons pure vanilla extract may be substituted for the 1 unit of vanilla bean
YOUR OWN NOTES