Monday, January 11, 2010

Vanilla Ice Cream

Vanilla Ice Cream
print this recipe

1 cup whole milk
¾ cups sugar
2 cups heavy cream
pinch of salt
1 vanilla bean
6 large egg yolks
¾ teaspoon vanilla extract

In a medium saucepan warm the milk, sugar, 1 cup of the cream and the salt. Scrape the seeds from the vanilla bean into the milk mixture and stir in the vanilla bean as well.

Remove the pan from the heat and cover then let sit at room temperature for 30 minutes.

Pour the other cup of cream into a bowl and cover the bowl with a mesh strainer.

In a small bowl whisk the egg yolks. Pour the warm milk mixture into the egg yolks, then scrape the mixture back into the pan.  Turn the heat back up to  medium and stir often until the mixture thickens and coats the spatula.

Pour the mixture through the strainer and into the cream. Stir in the vanilla extract and remove the vanilla bean.

Chill over an ice bath, stirring until cool. Chill completely in the fridge, then churn in ice cream maker according to product directions.

Source: The Perfect Scoop by David Lebovitz, page 24


  1. I had writers block last night and it was already set to post. Oops! LOL

  2. Tee hee, I was thinking the same thing! Then I thought ice cream?! Brrrr, delicious but brrrr!

  3. Especially here in Michigan. Totally worth it though!