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Vanilla Bean Ice Cream
32 ounces (480 ml)
1 ½ cups (360 ml) whole milk
1 cup sugar (225 gm)
3 cups (720 ml) heavy cream
⅛ tsp (620 mg) kosher salt
4 egg yolks
2 tsp (10 ml) vanilla extract
2 Madagascar Bourbon vanilla beans
Using medium heat, warm the milk,
sugar, salt and half of the cream in a
medium size saucepan. Split the
vanilla beans lengthwise and scrape
the seeds into the pan, adding the
skins as well. Stir to dissolve the
sugar, turn off the heat, cover and let
sit for 30 minutes.
Whisk the egg yolks in a medium size
bowl and set aside.
Remove the vanilla beans and slowly
pour the warm milk/cream mixture
into the bowl with the egg yolks
whisking as you do.
Pour this mixture back into the
saucepan over medium heat, stiring
with a rubber spatula. Make sure you
scrape the bottom of the pan while
stirring. The mixture will thicken. This
will take about 8 minutes. Do not
bring the mixture to a boil!
Pour this ice cream base through a
fine sieve and then stir in the
remaining heavy cream. Add the
vanilla extract. Cover and put the
mixture aside until it has cooled.
When cool, place in the refrigerator
overnight (at least 8 hours).
Churn in your ice cream maker
following the manufacturer’s
directions. Store in your freezer.