Vanilla Bean Ice Cream

Oh, I’m being soooo bad.  My ice cream maker is still sitting on the counter—but, hey, it’s still summer!

Anyone who believes in yin and yang, knows that you can’t make a batch of chocolate ice cream without making a batch of vanilla ice cream.  My universe would have been lopsided if I didn’t immediately churn a quart of vanilla after polishing off the chocolate ice cream I made last week.

Once again, David Lebovitz came to the rescue with this decadently rich vanilla bean ice cream recipe.  As most custard-based ice creams are, it is luxuriously creamy and stand-alone fabulous.  It almost didn’t need any topping of any kind—but, with a mason jar full of malted milk chocolate sauce at my fingertips and some leftover whipping cream, you can guess what happened.

I am happy to report that my universe is back in balance.

One year ago:  Chewy Cherry Almond Granola Bars

Two years ago:  College Quiche

Vanilla Bean Ice Cream

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  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 1 vanilla bean, split in half lengthwise
  • 6 egg yolks
  • 3/4 tsp. vanilla extract


Warm the milk, sugar, 1 cup of the heavy cream and the salt in a medium saucepan over low heat, stirring until the sugar is dissolved.  Scrape the seeds from the vanilla bean into the milk mixture and add the bean to the mixture as well.  Cover, remove from the heat and let steep at room temperature for 30 minutes.

Pour the remaining 1 cup heavy cream into a large bowl and place a fine-mesh sieve on top.  Whisk the egg yolks in a medium bowl.  Slowly pour the warmed milk mixture into the egg yolks, whisking constantly.  Scrape the mixture back into the saucepan.

Place the saucepan over medium heat and stir constantly with a rubber spatula, being sure to scrape the bottom of the pan as you stir, until the mixture thickens and coats the back of the spatula, a few minutes.  The mixture should register 170 to 175 degrees F on an instant-read digital thermometer.

Pour the custard through the fine-mesh sieve and stir it into the cream.  Place the vanilla bean into the custard, stir in the vanilla extract, and place the bowl over an ice bath.  Stir occasionally, until the mixture is cool.  Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

When ready to churn the ice cream, remove the vanilla bean from the custard and freeze the mixture in your ice cream maker according to the manufacturer’s instructions.  Transfer to a freezer-safe container and store in the freezer.  Makes 1 quart.

Source:  Adapted from The Perfect Scoop via Brown Eyed Baker

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