This classic Vanilla Bean Ice Cream delivers a rich, silky texture and deep, aromatic flavor that simple extracts can’t match. Made with a traditional custard base of egg yolks, whole milk, and heavy cream, it offers a perfect balance of sweetness and dairy richness. The speckled vanilla seeds provide visual appeal and bursts of complex, floral notes with every spoonful. Ideal for special occasions, summer gatherings, or as a sophisticated topping for pies and cakes, this homemade treat is worth the effort. It freezes beautifully, allowing you to enjoy restaurant-quality dessert at home with just a few high-quality ingredients.
Vanilla Bean Ice-Cream X
Description
This classic Vanilla Bean Ice Cream delivers a rich, silky texture and deep, aromatic flavor that simple extracts can't match. Made with a traditional custard base of egg yolks, whole milk, and heavy cream, it offers a perfect balance of sweetness and dairy richness. The speckled vanilla seeds provide visual appeal and bursts of complex, floral notes with every spoonful. Ideal for special occasions, summer gatherings, or as a sophisticated topping for pies and cakes, this homemade treat is worth the effort. It freezes beautifully, allowing you to enjoy restaurant-quality dessert at home with just a few high-quality ingredients.Ingredients
Directions
-
Cut the vanilla beans vertically in half and scrape the seeds into the milk.
-
Place the milk, vanilla seeds, and empty vanilla pods in a saucepan and heat over medium heat until just beginning to simmer.
-
Remove from heat, cover, and let steep for 30 minutes to infuse the vanilla flavor.
-
Return the milk to low heat to warm through, then discard the vanilla pods.
-
In a medium bowl, whisk the egg yolks and sugar together until pale, thick, and fluffy.
-
Slowly pour about half of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.
-
Pour the tempered egg mixture back into the saucepan with the remaining milk, stirring constantly.
-
Add the salt and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (about 170-175&# 194;°F).
-
Immediately remove from heat and pour the custard into a clean bowl to stop the cooking process.
-
Stir in the heavy cream and place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
-
Refrigerate the mixture until completely chilled, at least 4 hours or overnight.
-
Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
-
Transfer the soft ice cream to an airtight container and freeze for at least 4 hours until firm before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 405.9kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.6g8%
- Cholesterol 3.9mg2%
- Sodium 87.0mg4%
- Total Carbohydrate 80.6g27%
- Dietary Fiber 37.1g149%
- Sugars 23.2g
- Protein 20.1g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use high-quality, fresh vanilla beans. If using vanilla extract, add 1-2 teaspoons after removing the custard from heat instead of using beans.
Ensure the custard does not boil, or the eggs may curdle. If this happens, strain the mixture through a fine-mesh sieve before chilling.
The ice cream will be softest if served immediately after churning. For scooping, let it sit at room temperature for 5-10 minutes before serving.
Store in the freezer for up to 2 weeks for best texture. Hardening over time is normal; let it soften slightly before serving.
