Classic Vanilla Bean Ice Cream Recipe
This is one of the most versatile ice cream flavors—ideal as a topping on chocolate soufflé cake, fruit pies, and cobblers. Or mingle tiny scoopfuls in a tall glass with fruit sorbet, or with bittersweet chocolate and coffee ice creams. Flecks of vanilla bean imbue this creamy ice cream with an exotic flavor that surpasses vanilla extract alone.
- One 4-inch vanilla bean
- 2 cups half-and-half or milk
- 4 large egg yolks
- 2/3 cup sugar
- 1 cup heavy (whipping) cream
How to Make:
- Prepare a large bowl or pan of ice water, to be used as an ice bath.
- Split the vanilla bean in half lengthwise and scrape the black seeds into the top of a double boiler. Add the vanilla bean and half-and-half, and heat over simmering water until steaming. Whisk the egg yolks in a bowl until blended, then whisk in the sugar. Whisk in some of the hot half-and-half and then pour the yolk mixture back into the top of the double boiler. Stir and cook over the simmering water until the mixture forms a
custard and coats the back of the spoon, about 10 minutes. Immediately place the custard-filled pan in the prepared ice bath and stir the custard occasionally until it cools to room temperature. Transfer to a container and stir in the cream. Cover and refrigerate until thoroughly chilled.
- When you are ready to freeze the mixture, remove the vanilla bean with a
fork. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container, cover, and freeze until firm, about 2
Serving Size: MAKES ABOUT 1 QUART
NOTE: You may substitute 2 teaspoons vanilla extract for the vanilla bean. Stir
it into the custard with the cream.
That’s How to Make Quick and Simple Classic Vanilla Bean Ice Cream Recipe. I hope you get more information about all the easy cooking recipes that you can make at home. There is a lot more information about it in Cookcan. So, don’t miss it! If you have some questions or want to add additional information please put the comment below.