Best Ever Vanilla Ice Cream
"This ice cream is technically a custard since it contains eggs. After lots of testing (and tasting), I've found that eggs are the key to making a smooth and creamy ice cream at home that rivals what you can get at a premium ice cream shop."
—Peggy Woodward, Taste of Home Senior Food Editor
TOTAL TIME: Prep: 15 min. + chilling Process: 25 min./batch + freezing
YIELD: 4.5 cups.
Ingredients
- 2 cups heavy whipping cream
- 2 cups 2% milk
- 3/4 cup sugar
- 1/8 teaspoon salt
- 1 vanilla bean
- 6 large egg yolks
Directions
- 1. In a large heavy saucepan, combine cream, milk, sugar and salt. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
- 2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
- 3. Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
- 4. Fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.
SOURCE: TasteOfHome
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