Split the vanilla bean in half and scrape out the seeds.
In a pot, heat the milk, vanilla bean (seeds and pod), and heavy cream until hot.
In a bowl, beat the egg yolks and mix in the sugar.
Whisk until the yolks turn an ivory color.
Pour the hot milk from step 2 into step 4 a little at a time, stirring with a whisk over medium-low heat as it simmers.
Once it thickens slightly enough to coat the back of a spatula, take it off the heat.
Strain the finished cream once through a sieve and chill it.
Churn the chilled cream in an ice cream maker for 20 minutes.
Transfer the finished ice cream to a container and freeze it for about 3 hours, until completely firm.
Tips
Without an ice cream maker: freeze the chilled cream in a container for 3 hours, then scrape and stir the surface with a fork every 30 minutes, repeating several times.
Pairs well with any sauce or syrup, and goes nicely with waffles, crepes, or fruit.
Classic Vanilla Ice Cream
Equipment: pot, mixing bowl, whisk, ice cream maker
Ingredients (1 batch)
- milk 400ml
- vanilla bean 1
- egg yolk 4
- heavy cream 200ml
- sugar 85g
Instructions
1. Split the vanilla bean in half and scrape out the seeds.
2. In a pot, heat the milk, vanilla bean (seeds and pod), and heavy cream until hot.
3. In a bowl, beat the egg yolks and mix in the sugar.
4. Whisk until the yolks turn an ivory color.
5. Pour the hot milk from step 2 into step 4 a little at a time, stirring with a whisk over medium-low heat as it simmers.
6. Once it thickens slightly enough to coat the back of a spatula, take it off the heat.
7. Strain the finished cream once through a sieve and chill it.
8. Churn the chilled cream in an ice cream maker for 20 minutes.
9. Transfer the finished ice cream to a container and freeze it for about 3 hours, until completely firm.
https://hong-recipe.pages.dev/en/recipes/classic-vanilla-ice-cream/
Hong's Recipe