It’s warming up and that means… ICE CREAM! Honestly I eat Ice Cream recipes year round, BUT it’s finally warm enough that I feel I can actually SHARE it here, HA, does that make sense or am I just crazy.? Anyway I’ve been saving up a ton of ice cream recipes for you so look forward to a new one for the next couple of Saturdays… or more!
There are as many ways to make vanilla ice cream as there are days in the month… or more. Â Custard based, not custard based, with vanilla extract, beans or paste, etc… Â The list goes on. Â In fact I’ll have another vanilla recipe for you in a few weeks (did I just spoil the surprise?)! Â SO today’s –Â vanilla bean – this one uses half a dozen yolks so it’s going to be really rich and creamy, it’s also a little trickier to make
Scrapping vanilla beans is actually pretty easy and fun! Â Just use a SHARP knife and slice it down the center, lengthwise. Â Then, holding the pod open, use the sharp side of the knife to scrape along the bean. Â Don’t worry if you get some of the pod out with the seeds, you actually use the seeds AND the beans in most recipes (like this vanilla sugar), then when you strain it later the bean remnants get caught.
vanilla bean ice cream
Ingredients
- 3/4 C granulated sugar
- 1/4 tsp salt
- 6 egg yolks
- 1 1/2 C whole milk
- 1 1/2 C heavy whipping cream
- 1 vanilla bean
Instructions
- Split the vanilla bean lengthwise and scrape out the seeds
- Put both the bean and the seeds in a sauce pan with the whole milk
- Bring to a simmer over medium heat, then remove from heat and let steep for 10 mins
- In a mixing bowl beat the sugar, salt and egg yolks
- Pull out the bean and beat the warm milk into the eggs
- Pour the mixture back into the sauce pan and place over low heat (you don't want to "scramble" the eggs by cooking too hot or too fast).
- Stir constantly until the mixture thickens into a custard base texture (it will coat the back of a spoon but will still be pourable)
- Pour through the strainer again into a bowl, add the cream
- Stir well and refrigerate overnight (or 4-6 hours).
- Stir it well then run it through your ice cream machine according to the directions, about 30 mins
- Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
Nutrition
So enjoy this ice cream plain… boring, or with toppings! Â Personally I like it with my chocolate brownies, buttery caramel sauce, hot fudge and fresh whipped cream. Â Sprinkle on some crushed candy bars and, Mwah, perfection! WHAT toppings do YOU like on your ice cream? I’d love to try something new!
More Ice Cream Recipes
- Creamy Jalapeno dip and dressing - October 9, 2020
- Twenty-three comforting soup recipes - October 6, 2020
- Creamy White Chicken Chili Recipe and video - October 5, 2020
Jennie
Thanks so much! THIS is a good vanilla ice cream!
Ashlee Marie
I’m so glad you like it! it’s obviously our family favorite too!
Ea
So when is the cream added?
Ashlee Marie
step 8, after straining the custard add the cream