Vanilla Bean Ice Cream
TIME/SERVINGS
Total: 30 mins, plus chilling and freezing time
Active: 20 mins
Makes: 6 to 10 servings (1 quart)
By Kate Ramos
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 our Neoslacker Interactive Thanksgiving.
- 2 cups heavy cream
- 1 cup half-and-half
- 2/3 cup granulated sugar
- 2 vanilla beans, split lengthwise and scraped, seeds reserved
- 6 large egg yolks
- 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.
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Working with growers in Indonesia, we are a company supplying Vanilla Beans to the Food Service company and Chefs ingredients supply. We create private labels and become the brand behind vanilla beans brand available in the US and Canada.
We offer Vanilla Beans at $30 per lb (110-120 beans). Min order 1 lb. Food grade plastic packed. We ship via Fedex Intl Priority 3 days delivery. Door to door service. Payment after receipt of products via transfer. We do not accept credit card.
Please visit our website: www.indo-spice.com
Inquiry: sales@indo-spice.com
I made this for a dinner party and it had rave reviews! Delicious!