A rich and creamy vanilla bean ice cream perfect for any occasion.
Heat the milk in a saucepan over medium heat until it begins to steam.
Stir occasionally to prevent the milk from scorching.
Split the vanilla bean and scrape out the seeds; add both the seeds and pod to the milk.
Using fresh vanilla beans enhances the flavor significantly.
In a mixing bowl, whisk together the egg yolks, sugar, and salt until smooth.
Whisk until the mixture becomes pale and slightly thickened.
Gradually pour the hot milk into the egg mixture while whisking constantly.
This step tempers the eggs to prevent curdling.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
Use a thermometer to ensure the mixture reaches 160°F for proper thickening.
Strain the custard through a fine-mesh strainer into a clean bowl and cool it in an ice bath.
Cooling quickly prevents overcooking and maintains a smooth texture.
Stir in the heavy cream, cover, and refrigerate until thoroughly chilled.
Chilling the mixture ensures better churning results.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Do not overfill the ice cream maker to allow proper aeration.
Transfer the churned ice cream to a container and freeze until firm.
Cover the container with plastic wrap to prevent ice crystals from forming.
Continue in our app for the best experience
