Rich Vanilla Bean Ice Cream Recipe will give you one of the best, creamiest most unique vanilla ice cream you have ever had. Vanilla is one of the most exploited flavors when it comes to ice cream because its a flavor most people like and can be combined with any other flavor. But this recipe doesn’t allow for you to use vanilla extract or flavors produced in a factory. To get that never tiring vanilla taste we will use a real vanilla beans which will give you a healthy desert for the whole family. Let’s go straight to the recipe.
Rich Vanilla Bean Ice Cream Recipe
- 2 ¹∕³ cups whole milk
- 2 ½ cups heavy cream
- 1¼ cups granulated sugar
- pinch table salt
- 1 whole vanilla bean halved and seeds scraped
- 7 large egg yolks
In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Whisk to combine and bring the mixture just to a boil.
While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
Once the milk/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add another ¹∕³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.
Turn the on and pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.