Vanilla Ice Cream VII

Recipe View 7 mins In a heavy-bottomed saucepan, combine the heavy cream and milk. Add the vanilla bean (both pod and seeds) and half of the sugar (approximately 2/3 cup). Heat over medium heat, stirring occasionally, until the mixture just comes to a simmer. Do not boil. (Approximately 5-7 minutes)

Recipe View 3 mins While the cream mixture is heating, whisk together the egg yolks, the remaining sugar (approximately 2/3 cup), and vanilla extract in a separate bowl until light and pale. (Approximately 2-3 minutes)

Recipe View 1 mins Once the cream mixture is simmering, slowly pour about one-third of it into the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. (Approximately 1 minute)

Recipe View 7 mins Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Be careful not to boil. (Approximately 5-8 minutes)

Recipe View 2 mins Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. (Approximately 2 minutes)

Recipe View 4 hrs Chill the custard in the refrigerator for at least 4 hours, or preferably overnight, to allow it to fully cool and develop its flavor. (Approximately 4+ hours)

Recipe View 25 mins Once the custard is thoroughly chilled, pour it into the canister of your ice cream maker and freeze according to the manufacturer's instructions. (Varies depending on ice cream maker)