Ingredients
Equipment
Method
- In a medium saucepan, combine the heavy whipping cream, whole milk, and half of the granulated sugar (6 tablespoons). Add the scraped vanilla bean seeds and the pod itself to the mixture. Heat gently over medium heat until the sugar has dissolved and small bubbles begin to form around the edges of the pan. Do not boil. Remove from heat, cover, and let it steep for about 15-20 minutes to infuse the vanilla flavor. If using only vanilla extract, you can skip steeping and add it later.2 cups heavy whipping cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 vanilla bean, split lengthwise and scraped
- While the cream mixture is steeping, in a medium bowl, whisk together the egg yolks and the remaining granulated sugar until the mixture is pale yellow and slightly thickened. This process is called tempering and helps prevent the eggs from scrambling when added to the hot cream.5 large egg yolks, 3/4 cup granulated sugar
- Remove the vanilla bean pod from the cream mixture. Gradually ladle about half a cup of the warm cream mixture into the egg yolk mixture, whisking constantly. This slowly raises the temperature of the yolks.1 vanilla bean, split lengthwise and scraped
- Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Return the saucepan to low heat. Stir constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom of the pan. Cook until the custard has thickened enough to coat the back of your spoon (about 175°F or 80°C). This should take about 5-7 minutes. Do not let it boil, or the eggs will curdle.
- Immediately strain the custard through a fine-mesh sieve into a clean bowl. This removes any potential bits of cooked egg and ensures a silky-smooth texture. Stir in the vanilla extract (if not using a bean) and the pinch of salt.1 teaspoon pure vanilla extract, 1 pinch salt
- Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best ice cream texture.
- Once the ice cream base is completely chilled, churn it according to your ice cream maker's instructions. This usually involves pouring the cold base into the frozen bowl of your ice cream maker and churning until it reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 2-3 hours, or until firm enough to scoop.
Notes
Homemade ice cream is best enjoyed within 2-3 weeks. If it becomes too hard to scoop, let it sit at room temperature for a few minutes.
