Vanilla Bean Ice Cream
Vanilla bean ice cream is the queen of all ice creams. It’s simple, but at the same time, so complex. It’s perfect scooped on just about anything while being delicious enough to be savoured all by itself.
Servings: 4
Calories: 334kcal
Equipment
- ice cream machine
Ingredients
- 4 egg yolks
- ½ cup sugar
- 1 cup milk
- 1½ cups heavy cream divided
- 1 tsp vanilla extract
- 1 tsp vanilla bean paste or 1 more tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Prepare your ice cream machine according to the manufacturer’s directions. I have the Kitchenaid ice cream machine attachment so I place the attachment in the freezer for at least 24 hours before I plan to make my ice cream.
- In a medium sized bowl, whisk together the egg yolks and sugar until the mixture has lightened and thickened. If doing this by hand, it’ll take about 5 minutes of vigorous mixing. You can also use a handheld mixer for this step. My arm usually gets tired. Set aside once finished.
- Place the milk and 1/2 cup of heavy cream in a medium sauce pan over medium heat.
- Stir often until steamy, about 5 minutes. Do not let the mixture boil.
- Slowly whisk the hot milk mixture into the egg mixture.
- Pour the mixture back into the saucepan and heat over medium-low, whisking constantly until the mixture has thickened and is steamy again, about 5-10 minutes. Do not let the mixture boil.
- Remove from heat and add in the remaining 1 cup of heavy cream, the vanillas and the salt.
- Transfer the ice cream base to a jar or container and chill for at least 8 hours. I prefer to chill overnight. Don’t skip on the chilling time - your base needs to be really cold before churning in your ice cream machine.
- Once the ice cream base mixture has chilled thoroughly, churn in your machine according to the manufacturer’s directions.
- Transfer the ice cream to a container with a lid and freeze until firm. I like to freeze overnight to make sure it is completely set.