The Best Vanilla Ice Cream
This classic vanilla bean ice cream is a creamy and indulgent treat that is perfect for any occasion. The rich custard base infused with real vanilla beans gives it a deep and luscious flavor that will make it a favorite dessert for everyone. It's a simple yet elegant recipe that will surely impress your guests and satisfy your sweet cravings.
— Constant Cookbook
Ingredients
- 1 1/2 cups milk
- 2 1/2 cups heavy cream
- 3/4 cup sugar
- 2 vanilla beans, split lengthwise
- 8 egg yolks
- 1/4 tsp. kosher salt
Instructions
- In a heavy-bottomed saucepan, combine the milk, cream and 1/4 cup of the sugar. With the tip of a knife, scrape the seeds from the vanilla beans into the pan, then toss the pods into the pan. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat and let steep for 20 minutes.
- Meanwhile, in a large bowl, vigorously whisk together the egg yolks, salt and the remaining 1/2 cup sugar until the mixture falls in a thick, wide ribbon when the whisk is lifted. Remove the vanilla pods from the milk mixture and reheat to a bare simmer. Slowly add the milk mixture to the yolk mixture while whisking constantly. Pour the custard back into the pan and cook gently over medium-low heat, stirring often with a wooden spoon, until thickened enough to coat the spoon, about 3 minutes. Draw a finger across the spoon. The custard is ready if it does not immediately bleed back together. Strain through a fine-mesh sieve into a clean storage container, let cool to room temperature, then cover and refrigerate overnight.
- Pour the chilled custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer to a tightly covered container and freeze for at least 6 hours before serving. Makes 1 1/2 quarts.
- Adapted from Williams-Sonoma <i>Family Meals</i>, by Maria Helm Sinskey (Oxmoor House, 2008).
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