This ice cream explodes with twice the vanilla flavor of store-bought varieties.
Vanilla Bean Ice Cream
- 3 cup heavy cream
- 1 cup milk
- ½ cup granulated sugar
- 2 vanilla beans, split in half lengthwise
- 1 Tbsp pure vanilla extract
- 4 egg yolks
Combine cream, milk, sugar, vanilla beans, and extract in saucepan over medium heat. Cook until hot but not boiling, about 10 minutes. Remove from heat. Carefully remove vanilla beans and scrape softened seeds from pods back into saucepan; discard pods.
Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of hot-milk mixture. Continue to whisk until smooth.
Slowly pour egg mixture into saucepan, whisking constantly until well combined. Place saucepan over medium heat and stir constantly until mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil. Strain mixture into bowl. Cool to room temperature, then freeze in an ice cream maker according to manufacturer’s instructions.
Makes 8. quart to serve 8. Per 1/2 cup: 410 cal, 17g carbs, 4g protein, 37g fat, 235mg chol.