Vanilla Bean Ice Cream


2 whole vanilla beans
3 cups heavy whipping cream
1 cup whole milk
1½ cups granulated sugar
3 large eggs

1. With a knife, halve vanilla beans lengthwise. Scrape seeds into a large, heavy saucepan and stir in pods, cream, milk and sugar. Bring mixture just to a boil, stirring occasionally, and remove from heat.

2. In a large bowl, lightly beat eggs. Temper egg mixture by adding hot cream mixture to egg mixture ¼ cup at a time, adding the hot cream in a slow stream and whisking constantly. Don’t add it too quickly or you’ll end up with some scrambled eggs!

3. Pour the entire mixture back into the saucepan and cook custard over a moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil).

4. Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, 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.

Yield: About 1.5 quarts
Recipe Source: Adapted from Gourmet

Cooking Tips
*This ice cream may be made up to 1 week ahead.

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“This is an incredibly rich and tasty ice cream. All of that heavy cream makes this a decadent treat! We loved it!”
-San Diego, CA

This ice cream was delicious, and it was the hit of my backyard BBQ. I served it with warm apple crisp.

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