11117 Vanilla Bean Ice Cream 30 mins, plus chilling and freezing time 20 mins 6 to 10 servings (1 quart) Thu Oct 11 12:33:00 -0700 2007 Thu Sep 24 16:57:38 -0700 2009 Medium American CHOW http://www.chow.com/recipes/11117 Thu, 24 Sep 2009 23:57:38 GMT Creamy, rich, and packed with vanilla Creamy, rich, and packed with vanilla beans. A good vanilla ice cream should be in every cook’s repertoire. And this one—extra-creamy and packed with vanilla beans—should be it. There are an unlimited number of pairings for vanilla ice cream, but try it alongside a warm slice of our Chocolate Pecan Pie or our Custardy Pumpkin Pie for a real treat.

Game plan: The ice cream base (unfrozen ice cream) can be made up to 2 days in advance, though it needs 3 to 4 hours to harden in the freezer after it’s been processed—unless, of course, you want soft serve.

This recipe was featured as part of both our Neoslacker Interactive Thanksgiving menu and our Family-Friendly Party Done Right photo gallery.

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  • Prepare an ice water bath by filling a bowl halfway with ice and water; set aside. Combine cream, half-and-half, sugar, and vanilla beans and seeds in a large saucepan and bring to a simmer over medium heat. Stir occasionally until sugar is dissolved, about 12 minutes.
  • Meanwhile, whisk egg yolks in a large bowl until smooth. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  • Remove custard from heat and strain into a large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible. Remove vanilla bean pods from the strainer and add to the custard to flavor as it chills. Place ice cream base over the ice bath to chill, about 10 to 15 minutes.
  • Once the base is cold, cover and place it in the refrigerator to chill completely, at least 3 hours or overnight. Once it’s chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.
    • ]]>     http://www.chow.com/assets/2008/06/vanilla_ice_cream290.jpg Kate Ramos 54 Sweet/Dessert 2 cups heavy cream

    ]]>     1 cup half-and-half

    ]]>     298 2/3 cup granulated sugar

    ]]>     2 vanilla beans, split lengthwise and scraped, seeds reserved

    ]]>     6 large egg yolks

    ]]>     5931 kate ramos 1 chow 213 thanksgiving 419 cream 418 dairy 47 ice cream 50 dessert 1071 classic 6163 frozen 1021 comfort 744 indulgent 776 fun 273 party 315 coffee 1445 cooling off 644 summer 1026 hot weather 281 no cook 2747 make ahead