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.

Dairy

Dessert

Ingredients

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

directions

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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Vanilla Ice Cream

Ingredients

directions