National Ice Cream Month is coming to an end. Since I started the month off with a delicious, simple chocolate ice cream, it seemed fitting to end with an equally amazing vanilla bean ice cream. This ice cream is a staple item in my freezer and is the starting point for many of the other ice cream recipes I’ve created. It’s rich, creamy and full of vanilla bean flavor. I also love the pretty black flecks of vanilla bean!
Eat it on its own or enjoy a scoop on a slice of pie or cobbler.
Vanilla Bean Ice Cream
- 1 cup whole milk
- 3/4 cup sugar
- pinch salt
- 1 vanilla bean, split lengthwise
- 2 cups heavy cream
- 5 egg yolks
- 1 tsp. vanilla extract
- Heat the milk, sugar and salt in a saucepan until warm. Scrape the seeds from the vanilla bean into the milk and add the bean pod to the milk. Cover and remove from heat and let the vanilla bean flavor infuse for 30 minutes to an hour.
- In a separate bowl, stir together the egg yolks. Re-heat the milk, then slowly pour the warm milk mixture into the egg yolks, whisking constantly. Pour the egg yolk mixture back into the saucepan and cook over medium heat, stirring constantly until the mixture reaches 170 degrees on an instant-read thermometer.
- Pour the custard through a fine mesh sieve into another bowl. Stir in the cream, then add the vanilla and stir until smooth and well combined. Add the vanilla bean pod back to the mixture then chill in the refrigerator for several hours or overnight. Once chilled, remove the vanilla bean pod and freeze in your ice cream maker according to the manufacturer’s instructions.