Vanilla Custard Ice Cream
1 1/2 Cup Heavy or Whipping Cream
1 Cup Sugar, Divided into 1/2 cup portions
1 Tablespoons Vanilla or 1 Vanilla Bean Pod*
3 Egg Yolks
*See Notes below for details on using a vanilla bean.
Ice Cream Churner/ Maker/ Machine
In a medium bowl whisk together the egg yolks and 1/2 cup of sugar until pale yellow and creamy.
In a large sauce pan whisk together the cream, milk and 1/2 cup of sugar. Heat over medium heat, whisking occasionally until just scalded or roughly 140°F degrees.
Remove milk mixture from heat for just a minute. This prevents our custard from becoming scrambled egg yolks.
Pour the scalded milk mixture into the egg mixture and whisk well to blend everything together.
Return custard mixture to the pot and continue to heat and whisk for 10-15 minutes, or is roughly 180°F degrees and will coat the back of a spoon lightly.
Stir in Vanilla.
Strain custard mixture through a fine sieve or cheese cloth to catch any eggy bits that may have formed.
Pour into a bowl with a lid and chill completely in fridge, at least 8 hours.
Churn ice cream according to the instructions for the particular machine or method you are using. After churning place ice cream in containers and chill an additional 30 minutes in freezer to help the ice cream set.
To make this recipe using a vanilla bean:
Omit the vanilla extract in recipe completely. Use a sharp knife to split the bean pod and scrape out the tiny black tar like seeds. Add the seeds to the heavy cream mixture right at the beginning as well as the remaining split pod halves.
Follow rest of the recipe as normal, and when you strain the final custard for eggy bits, strain out the two split vanilla pods as well and discard.
Fancy custard ice cream!
What was cooking one year ago?
Peppered Steak Stir Fry