Description
An irresistible and creamy vanilla bean ice cream recipe that’s perfect for summer gatherings.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean split and scraped
- 1 tablespoon vanilla extract
- Pinch of salt
- 4 large egg yolks
Instructions
- Gather all your ingredients and measure them out.
- In a medium saucepan over medium heat, combine the heavy cream, whole milk, sugar, and salt. Stir until warm but not boiling (5-7 minutes).
- In a bowl, whisk the egg yolks and gradually add a little of the warm cream mixture while whisking constantly.
- Pour the tempered egg mixture back into the saucepan and cook over medium heat, stirring constantly for about 8-10 minutes until thickened.
- Remove from heat and stir in the vanilla bean seeds and vanilla extract. Let it cool to room temperature.
- Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20 minutes).
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours before serving.
Notes
For a creamier texture, ensure to use fresh ingredients. If the ice cream is too hard, let it sit at room temperature for about 10 minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 28g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 130mg