Vanilla Bean Ice Cream

Unlike the Simple Vanilla Ice Cream recipe, this version incorporates a generous amount of egg yolks to add a true richness and very developed flavor. The addition of a steeped vanilla bean not only increases their flavor but adds the speckled appearance that many people love to see in homemade ice cream.

INGREDIENTS

• 1 cup whole milk
• ¾ cup sugar Pinch salt
• 1 vanilla bean, split and scraped
• 4 large egg yolks
• 1 cups heavy cream
• 2 teaspoons vanilla extract

Vanilla Beans

Vanilla beans are a versatile ingredient in cooking and baking. In this recipe, once you remove the steeped pod from the milk, pat it dry, and save it for future use, such as adding to a container of sugar. Just shake the container once or twice a week, and you’ll have delicious vanilla sugar to add to your baked goods or morning coffee. Don’t throw those pricy beans away.

1. In a small saucepan, combine the milk, sugar, salt, vanilla bean seeds, and empty bean pod. Stir over medium heat. Once simmering, remove from heat, cover, and allow to steep for 1 hour.

2. After 1 hour, remove the bean pod (save for later use). Reheat milk mixture over medium-low heat.

3. In a separate bowl, whisk egg yolks. Once the milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened.

4. Pour heavy cream into a large mixing bowl over an ice bath. Strain custard into the cream, stirring until cooled. Add vanilla extract, stir, and place in refrigerator until thoroughly chilled, about 5 hours or overnight.

5. Once chilled, add to the ice cream maker and follow the manufacturer’s instructions for freezing.