Vanilla Bean ice cream

Guess who got an ice cream maker for Christmas!  I’m telling you right now, this will be dangerous.  I need to start looking for frozen yogurt recipes or something, because I can already feel all of the heavy cream and whole milk planting itself on my booty.  Oh, but what a way to go.  I tested it out like 2 days after Christmas making cookies and cream ice cream (sorry, forgot to take a pic!) and I was hooked.  I don’t think I’ll ever buy ice cream from the store again. 

Vanilla bean ice cream has always been one of my favorite though.  One area that I actually take after my dad, the man who doesn’t want any fancy flavors, no crazy toppings, just plain ol’ vanilla ice cream.  But when vanilla ice cream tastes like this, then it doesn’t need anything else.  absolutely amazing. 

Now there’s nothing about vanilla bean ice cream Scott doesn’t like.  But for my Girl’s Night, I knew we’d need a little something to cut the richness of the brownies I posted yesterday, whether it was something Scott didn’t like or not.  And this ice cream truly stole the show.  The brownies were amazing, but I could have just sat in front of the TV with the whole container of ice cream and been a happy camper.  Scott was pretty disappointed there wasn’t more left when he got home. 

One year ago: Buffalo Chicken Pizza

Vanilla Bean Ice Cream
as seen on Elly says Opa!
originally from the Perfect Scoop by David Lebovitz

2 cups heavy cream
1 cup whole milk
3/4 cup of sugar
pinch of salt
1 vanilla bean, split lengthwise
6 large egg yolks
3/4 tsp vanilla extract

Warm 1 cup cream, milk, sugar and salt in a medium saucepan.  Scrape the seeds from the vanilla bean and add to the warmed milk, then add the bean itself.  Cover the pan, remove from heat, and let steep for 30 minutes.

In a large bowl, whisk egg yolks.  Slowly add warmed milk mixture to the yolks, whisking constantly.  Once combined, add back to the saucepan. 

Stirring constantly, warm mixture over medium heat, scraping the bottom as you stir.  Do not boil.  Keep stirring until mixture has thickened and coats the back of a spoon. 

Place remaining cup of cream in a large bowl with a mesh strainer over the top.  Pour the custard mixture through the strainer and into the bowl.  Add the vanilla bean to the mixture and stir in vanilla extract.  Cool in refrigerator until chilled.  When ready to churn, remove vanilla bean and churn according to the manufacturer’s instructions. 


One thought on “Vanilla Bean ice cream

  1. Pingback: Blood Orange Margaritas « Peace, Love and French Fries

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