Vanilla Ice Cream

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Home > Eggs - Dairy > Ice Cream

Vanilla Ice Cream

Yields: 1 quart

Ingredients:

2 cups 2% milk
1/2 vanilla bean, split lengthwise and scraped
5 large egg yolks
3/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla extract

1. In a medium saucepan, heat milk, vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from heat. Steep for 30 minutes.

2. Combine egg yolks and sugar in a bowl and beat at medium-high speed with a hand mixer. Until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a simmer.

3. Remove vanilla bean. Add a quarter of the milk to egg-yolk mixture and whisk until blended. Stir egg-yolk mixture into remaining milk and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon.

4. Remove from heat and immediately stir in cream. Place mixture into a medium bowl, set over an ice bath so it begins to chill. Stir in vanilla extract, then freeze in an ice-cream maker according to manufacturer’s instructions.

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