Homemade Vanilla Bean Ice Cream: REAL® Seal Recipe Challenge
 
Prep time
Cook time
Total time
 
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Serves: 2 Quarts
Ingredients
  • 1 cup whole milk
  • 3 cups heavy whipping cream
  • 1 cup granulated sugar
  • 6 egg yolks
  • 1 vanilla bean (or 2 tsp vanilla extract)
  • 2 tsp vanilla extract
Instructions
  1. Combine the 1 cup of milk and 2 cups of the whipping cream in a large saucepan. If using, score the vanilla bean and scrape out the seeds. Add both the seeds and the empty pod to the milk/cream mixture.
  2. Heat until mixture just begins to simmer. Remove from heat. Let mixture steep while you prepare the other ingredients.
  3. In a medium bowl, combine the egg yolks and sugar and mix with a hand mixture on low to medium-low speed (#3-4) until light and pale in color. (The mixture will begin to fold into ribbons as you're nearing the end of the mixing, about 1½ to 2 minutes.
  4. Remove 1 cup of warm liquid from the milk/cream/vanilla mixture and slowly add it to the egg mixture to temper the eggs. Use a whisk or your hand mixture for this. You want to do this at a slow, steady pace to gradually warm the egg mixture. Adding the warm liquid too fast could cause the eggs to cook or curdle.
  5. Once the eggs are tempered, slowly pour the eggs into the saucepan with the milk/cream/vanilla. Cook over medium-low heat, stirring constantly, until the mixture coats the back of a spatula or wooden spoon. Remove from heat.
  6. Pour the remaining 1 cup of whipping cream in the bottom of a large mixing bowl. Place a wire mesh strainer over the top and pour the warmed custard through the strainer. Remove the strainer and mix the custard and cream until well combined.
  7. To help the custard cool faster, place the large mixing bowl in an ice bath and continue to stir until cool.
  8. Cover with plastic wrap by pressing down against the custard, then adding a second layer directly over the bowl. Refrigerate 4-6 hours or overnight.
  9. To make ice cream, discard vanilla bean pod, if used, and pour the mixture into a 2-quart ice cream maker. Churn for 25-30 minutes or until ice cream is set. Pour into freezer-safe container or eat as soft-serve. Enjoy!
Recipe by My Adventures In The Country at https://www.myadventuresinthecountry.com/2013/08/31/homemade-vanilla-bean-ice-cream-real-seal-recipe-challenge/