Ice Cream Sunday - Vanilla Bean Ice Cream
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)
Ingredients
1 cup
Milk 3⁄4 cups
Sugar 2 cups
Heavy Cream (divided) 1
Vanilla Bean (split in half lengthwise) 6
Egg Yolks 1 teaspoon
Vanilla Extract 1 pinch
SaltInstructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Category:
(Taken from the Brown Eyed Baker)

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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