Classic Vanilla Bean Ice Cream
Servings: 1 quart
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 vanilla bean pod
- 1/4 tsp kosher salt
Instructions
- Use a sharp paring knife to slice the vanilla pod down the middle lengthwise. Open the pod, revealing the tiny black vanilla beans inside. Use the back of the knife to scrape down the inside of the pod to remove the beans. Place the beans in a medium saucepan with the milk, cream, salt and the remaining bean pod. In a separate bowl, whisk together the yolks and sugar. Turn the stove onto medium to heat the milks for a few minutes until they are very warm but not scalding.Slowly begin ladling the hot milk mixture into the yolks while continuously whisking. Once about 1/3 of the milks has been tempered into the yolks, go ahead and pour the entire contents of the bowl, (yolks, sugar and the 1/3 of the milks) back into the saucepan. Continue to heat on medium, while stirring until the custard reaches no more than 165 degrees. Remove from the heat and strain into a mixing bowl. Cover the custard with plastic wrap, actually laying the plastic directly on top of it to prevent a skin from forming. Place the bowl in the refrigerator to chill. It must be very cold before it can be churned so give yourself at least 4 hours, if not overnight before churning. Once chilled, pour the custard into your ice cream maker and churn for 15 minutes, or however long specified by your machines's instructions.