How to make it

  • In a medium size heavy sauce pan, heat cream, milk, vanilla bean (and the scraped pulp), sugar over medium heat.
  • Bring it to a gentle simmer but DO NOT BOIL.
  • In a separate, small mixing bowl, whisk egg yolks until smooth. Pour one cup of the hot liquid into the eggs and whisk constantly until smooth.
  • Add the entire yolk mixture and whisk until fully incorporated.
  • Bring it back to a simmer and continue to cook mixing constantly, until the mixture becomes thick and coats the back of a wooden spoon, about 4-6 minutes.
  • Slowly pour the mixture through a fine-mesh sieve fitted over a glass or ceramic bowl to strain out any solids and the vanilla bean.
  • Press the mixture with the back of a spoon to get all that great liquid out.
  • Lay a sheet of plastic wrap across the top, touching the top of the liquid so a skin doesn’t form.
  • Refrigerate for 2-4 hours.
  • Pour into your ice cream maker and follow the manufacturer’s directions for processing, freezing and storing.

Reviews & Comments 3

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    " It was excellent "
    wynnebaer ate it and said...
    I just got my first ice cream maker this past weekend and my husband's fave is vanilla...This is just what I needed to make him a happy guy...Thanks...:)
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    " It was excellent "
    juels ate it and said...
    Love vanilla ice cream! Your instructions are clear and easy to follow! Thanks for a great post!
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    " It was excellent "
    lacrenshaw ate it and said...
    There is absolutely nothing better than honest vanilla ice cream and this sounds fabulous, karlyn!
    My thanks and my five, my friend.
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