Vanilla Bean Ice Cream – a delicious recipe with egg yolks, sugar, salt, vanilla bean, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
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1
Whisk yolks with sugar and salt in a large bowl.
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2
Set aside.
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3
Split vanilla bean lengthwise and scrape out seeds.
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4
Don't discard seeds.
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5
Combine beans, seeds, half and half and cream in a large saucepan.
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6
Bring just to a simmer (don't scorch the milk!
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7
).
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8
Gradually whisk the hot cream into the egg yolk mixture (don't get carried away or you'll end up with cooked eggs -- ick).
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9
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (DO NOT BOIL!
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10
).
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11
Strain through a seive into a large bowl.
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12
Refrigerate until thoroughly chilled.
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13
Freeze in icecream maker according to manufacturer's directions.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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