
Hello everyone! Today’s recipe will be quite short, since it is a simple vanilla bean ice cream.
There are only 6 ingredients, and the most important thing is to keep the eggs from curdling.
I used real vanilla beans, but feel free to sub in 1 tbsp of good quality vanilla extract or vanilla paste.
One extra ingredient is a little bit of brown sugar. It doesn’t take much, and it won’t taste like brown sugar in the end, however it will certainly enhance the flavor of the ice cream.
Without any further ado, here is the recipe!
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Vanilla Bean Ice Cream
Difficulty: Medium8-12
servingsSimple and delicious ice cream with real vanilla beans!
Ingredients
2 cups (454g) whole milk
2 cups (454g) heavy cream
2 large vanilla beans, split and scraped*
4 egg yolks
1/2 cup (100g) granulated sugar
2 tbsp (28g) brown sugar, packed
Directions
- In a large heavy bottomed pot combine the milk and cream. Heat over medium heat until it just barely reaches a simmer, stirring frequently. Add in the vanilla bean scrapings, as well as the pods (excluding any small pieces). Let sit for at least 15 minutes, but 30 is better.
- Whisk together the egg yolks and sugar in a medium heat-safe bowl until light and creamy, about 3-4 minutes.
- Strain the milk mixture into a large vessel for pouring, then slowly add at least 1 cup to the egg yolks while whisking constantly. I recommend putting a wet towel/paper towel underneath the bowl for this step.
- Return the remaining milk to the (clean) pot, then place over medium heat and whisk in the egg mixture. Add in the brown sugar and continue whisking near-constantly until slightly thickened and it registers at about 170-180F. Remove from the heat and continue whisking for another minute or two. Pour through a fine mesh sieve into another bowl, then let cool to room temperature, whisking every once in a while to keep a skin from forming.
- Once cooled, press a piece of plastic wrap onto the surface and chill for at least 2 hours. Set up your ice cream machine and churn the chilled mix until thickened and smooth. Mine took about 20 minutes, but it varies. Transfer to a container that seals and place in the freezer until ready to serve. Enjoy!
Recipe Video
Notes
- *You can sub in 1 tbsp of high quality vanilla extract, or vanilla paste.
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Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!
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