Ice Cream Sunday - Vanilla Bean Ice Cream

So I'm heading into the home stretch of Ice Cream Sundays so I thought I'd share a couple of fun facts about Ice cream with you 

  • July is National Ice Cream Month
  • Canada ranked 7th in top 10 Ice Cream consuming countries in the world.
  • Immigrants at Ellis Island were served vanilla ice cream as part of their Welcome to America meal.

Vanilla Bean Ice Cream ©

  • 80% of the world’s Vanilla Bean used for ice cream is grown in Madagascar.
  • One out of every five ice cream eaters share their treat with their dog or cat.
  • Ice cream became available to the general population in France in 1660, but was only introduced to America in the 1700's, but mostly enjoyed by those of status and wealth.

  • There is actually an ice cream diet designed for weight loss. (Hmmm, I may need to jump on this)

Vanilla Bean Ice Cream ©

  • Hawaii has a fruit known as the ice cream bean, or the monkey tamarind that actually tastes like vanilla ice cream
  • One out of every five ice cream eaters binge on ice cream in the middle of the night. Surpiseto find out that 18–24 year old men are the ones who’re mainly doing this! Wha?

Ice Cream Sunday - Vanilla Bean Ice Cream

yield: 1 Quarts  prep time: 40 minute(s)
cook time: 0 minute(s)  total time: 40 minute(s)


1 cup
3⁄4 cups
2 cups
Heavy Cream (divided)
Vanilla Bean (split in half lengthwise)
Egg Yolks
1 teaspoon
Vanilla Extract
1 pinch


  1. Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved. Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well. Cover, remove from the heat and let steep at room temperature for 30 minutes.
  2. Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Scrape the mixture back into the saucepan.
  3. Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes. The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.
  4. Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top. Pour the custard through the fine-mesh sieve and stir it into the cream.
  5. Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath. Stir occasionally, until the mixture is cool. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight. I let mine cool or about 4-6 hours because I was serving it to guests for dinner, and it was fine.
  6. When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer's instructions. Transfer to a freezer-safe container and store in the freezer.


(Taken from the Brown Eyed Baker)