Vanilla Bean Ice Cream
Yield: 1.5 quarts
Prep Time: 20 min + processing time
Cook Time: 10 min
This is an incredibly rich and tasty ice cream. All of that heavy cream makes this a decadent treat!
2 whole vanilla beans
3 cups heavy whipping cream
1 cup whole milk
1 1/2 cups granulated white sugar
3 large eggs
1. With a knife, halve vanilla beans lengthwise. Scrape the seeds into a large, heavy saucepan and stir in the vanilla bean pods, cream, milk and sugar. Bring mixture just to a boil, stirring occasionally, and remove from heat.
2. In a large bowl, lightly whisk the eggs. Temper the egg mixture by adding the hot cream mixture to egg mixture just 1/4 cup at a time, adding the hot cream very slowly and whisking constantly. Don't add it too quickly or you'll end up with some scrambled eggs! You definitely don't want that!
3. Once the egg mixture has warmed up a bit from the cream, pour the entire mixture back into the saucepan and cook the custard over a moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil).
4. Pour the custard through a fine sieve into a clean bowl and cool. Chill the custard, its surface covered with wax paper or plastic wrap, at least 6 hours, or until cold (or up to 1 day). The mixture really must be chilled well in order for the ice cream to freeze properly.
5. Freeze chilled custard in an ice cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden.
*This ice cream may be made up to 1 week ahead.
Source: RecipeGirl.com (Adapted barely from Gourmet)