How to make it

  • In a large saucepan combine milk and heavy cream.
  • Split vanilla beans lengthwise. Scrape out the seeds using a small paring knife and put seeds and pods into milk mixture. Bring mixture to a boil over medium heat. Remove from heat and allow to steep for 30 minutes.
  • In a medium stainless steel bowl, combine yolks and sugar, whisk for 2 to 3 minutes until it reaches a pale yellow color, and the sugar is completely dissolved.
  • Reheat milk mixture until very hot (do not boil), and slowly pour about a third of it into eggs, while whisking constantly. Pour this mixture back into the saucepan with the remaining milk.
  • Over medium heat, stir constantly with a wooden spoon until thick and coats back of spoon. DO NOT LET BOIL.
  • Remove bean pods and allow cooling in a large bowl to room temperature, stirring occasionally. Refrigerate for at least two hours (better if over night).
  • Using ice cream machine, process mixture according to manufacturer's directions.
  • Variations:
  • * Replace sugar with 3/4 cup honey.
  • *Add 1 1/2 tsp. rosewater to cooled mixture before processing.
  • *Whisk in 1 cup malted milk to mixture when just taken off heat before chilling.

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  • jtrombla 4 years ago
    This looks good. I just got the ice cream bowl to use on my Kitchenaide mixer and am looking for recipes to try. Thanks!
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