Homemade Vanilla Bean Ice Cream

For the next few weeks, I am super, super busy with school and other things…like the Philadelphia Marathon quickly approaching in less than two weeks!  In less than a week, my final Masters Portfolio is due…it’s a document required for graduation from the program…in addition to writing many other papers for my current courses.  So, I discovered that the way I deal with my stress is to cook…clearly!  Or I guess you can say that cooking is my form of procrastination…and definitely blogging about cooking.  But anyway, this past weekend, Todd and I made an amazing dinner followed by an amazing dessert.  For now, I will share with you one part of our amazing dessert…Vanilla Bean Ice Cream.  If you have never made your own ice cream…you have to.  Although lots of people may think Vanilla is a boring flavor…trust me, it’s not…especially when you use real vanilla beans.  This recipe works best when you have an ice cream machine, but if you don’t you can still make it but my guess it wouldn’t be as light and fluffy.  You will not regret your decision to make this ice cream…well, technically it’s considered a custard since there are eggs involved.

Vanilla Bean Ice Cream

Makes 1 Quart

Ingredients

• 6 egg yolks
• 1 1/2 cups half-and-half
• 2/3 cups sugar
• pinch of salt
• 1 vanilla bean
• 1 1/2 cups heavy cream

Directions

• In a heavy-bottomed pot, pour in the half-and-half, sugar, and salt.  Scrape the vanilla bean seeds into the pot and then throw the actual bean into the pot.
• Warm over medium heat until steaming, but do not allow to boil.
• Stir to dissolve the sugar.
• In a bowl, mix the yolks together just enough to break them up.
• Whisk a little of the hot half-and-half into the egg yolks to temper them, then whisk the warmed yolks back into the hot half-and-half.
• Cook over medium heat, stirring constantly, until the mixture thickens and coats back of a spoon (if you are measuring, around 170 degrees).
• Remove from heat and strain into bowl.  Retrieve the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard.
• Stir in the heavy cream.
• Cover the custard and chill.
• Freeze the chilled custard in an ice cream machine according to the instructions.
• Alternatively, if you do not have an ice cream machine, ice cream can be frozen in a shallow pan or tray but it will have a much smoother texture if frozen in a machine.  The constantly moving paddle works in a small amount of air as it freezes.

…so, the best way to enjoy this vanilla bean ice cream you ask?  Well besides straight up, by itself, I would highly suggest some Warm Cranberry Apple Crisp….

This was absolutely amazing.  It was one of the best desserts I’ve had in a long time.  Check back tomorrow for the Cranberry Apple Crisp recipe…then you will be all set to make the best dessert ever.

Question:  What is your favorite dessert to top with Ice Cream?

• Share

Tagged as: Homemade Ice Cream, Vanilla Bean Ice Cream