If you like homemade vanilla bean ice cream, you can’t go wrong with this recipe. It’s rich, smooth and decadent! Perfect for an evening treat or as a great dessert.
Homemade Vanilla Bean Ice Cream
- 2 vanilla beans
- 3 cups heavy cream
- 1 cup whole milk
- 1 1/4 cups sugar
- 3 large eggs
- With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
- In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170-180°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.