Vanilla Ice Cream

Nothing beats creamy homemade vanilla ice cream; you’ll keep coming back for more.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vanilla Ice Cream

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    1 1/4 cups whole milk 3 large egg yolks
    1 vanilla bean, split lengthwise 1 1/4 cups heavy cream
    1/2 cups sugar


    Prep: 25 min Total:
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    • 1

      Bring the milk and vanilla bean to a simmer in a heavy-bottomed medium saucepan over medium-low heat. Cover and let stand 30 minutes. Remove the vanilla bean and, using the tip of a small knife, scrape the beans from the pod back into the milk. Rinse the vanilla bean and reserve for another use, if desired.

    • 2

      Whisk together the sugar and egg yolks in a large bowl until the mixture is thick and pale. Gradually whisk in the warm milk then pour into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture coats the spoon (an instant-read thermometer will read 185°F/85°C). Do not boil. Strain through a wire sieve into a bowl. Cool completely, stirring often. Cover and refrigerate at least 2 hours, until thoroughly chilled. Whisk the cream into the cooled custard.

    • 3

      Pour into the container of an ice cream machine. Freeze according to the manufacturer’s instructions. Transfer to an airtight, freezerproof container and freeze for at least 2 hours.

    • 4

      Scoop the frozen ice cream into bowls and serve.

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