VANILLA BEAN ICE CREAM
Categories Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Quick & Easy Frozen Dessert Summer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 quarts
Number Of Ingredients 5
Steps:
- 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 pan from heat.
- In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
- Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.
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Md Hafiz Uddin
[email protected]Not bad!
Art Stuckman
[email protected]This ice cream is so good! I've made it several times and it always turns out perfect. The vanilla flavor is amazing and the texture is so smooth and velvety. I love that it's made with real vanilla beans, it really makes a difference.
Aimee
[email protected]I made this ice cream for my family and they loved it! It was a big hit. The vanilla flavor was really strong and the ice cream was very smooth. I would definitely recommend this recipe.
Antonio Sharp
[email protected]Delicious!
Angeles Lopez
[email protected]This is the best vanilla bean ice cream recipe I've ever tried! The flavor is rich and decadent, and the texture is smooth and velvety. I followed the recipe exactly, and it turned out perfect. I will definitely be making this again and again.