Homemade Vanilla Bean Ice Cream

I Love Ice Cream!

I’ve been experimenting with ice cream for a few months now.  I have been trying to find the perfect vanilla recipe and am hoping to use that as a base for exploring other flavors.  Over thanksgiving I think I found my perfect vanilla.  It was served alongside a pumpkin cheesecake pie and paired perfectly well.  Today I made some for our monthly queer dinner potluck.

This is not a quick recipe, it takes a bit more time than the simple ones and requires preparing the ice cream at least 24 hours in advance of serving it.  Although it is a bit more work my taste testers and I have decided that it is worth the wait!



2 cups Whole Milk

2 cups Half and Half

1 cup Sugar

1 Vanilla Bean, cut in half with seeds removed

5 Egg yolks

A pinch of Salt

Some recipes call for heavy cream–I found that this can give the ice cream a greasy texture and that the added fat is not necessary for the flavor so I have been going with a 50/50 whole milk with half and half mixture.  You can play with the balance of this for your own tastes.

IMG_1162Carefully Cut Vanilla bean and scrape out seeds.

IMG_1164Slowly heat the milk mixture and sugar with the vanilla bean, stirring and watching closely to ensure that it does not fully boil.

IMG_1165Beat the 5 egg yolks.

IMG_1167Temper the eggs by slowly adding in the hot milk.  Add about a quarter cup at a time stirring constantly with each addition of milk.  IMG_1168Make sure you dont cook the eggs, there should be no eggy chunks.

IMG_1170Reheat the mixture to nearly boiling.

IMG_1171Now strain out the bean and any seeds that got into the batter (alternatively you can just take the bean out and leave the seeds in).

Let this mixture cool in the refrigerator for as many hours as you can bear it and then pop it into your ice cream maker.  Enjoy immediately for soft serve, or freeze for at least 12 hours for harder ice cream!


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