Vanilla Ice Cream

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Vanilla Ice Cream

Vanilla Ice Cream


  • 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 manufacturerÂ’s instructions.

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