Copycat KitchenAid Vanilla Ice Cream with Eggs

🧂 Ingredients

• 1 Vanilla bean

  fresh - using vanilla extract is not recommended in this recipe
• 1 ¼ cups Milk

  with a high percentage of fat!
• 4 Egg yolk
• ½ cups Granulated sugar
• 1 ¼ cups Heavy cream

  with a high percentage of fat!

Instructions

• 1 Take a cutting board and a sharp knife and cut the vanilla bean lengthwise.
  Carefully scrape out the seeds.
• 2 Then place the vanilla pulp and the pod in a small saucepan and pour in the
  milk.
• 3 Bring the milk vanilla mixture to a boil! Remove the pot from the stove
  immediately as soon as the milk boils.
• 4 Cover the pot with a pot lid or a small plate afterward.
• 5 Now let the mixture sit and steep, covered, for 30 minutes.
• 6 While the vanilla milk mixture is steeping, separate the eggs.
• 7 In the mixing bowl of your food processor, add the egg yolks and granulated
  sugar and whisk until the mixture is pale and thick.
• 8 Now bring the milk vanilla mixture back to a boil.
• 9 Take it off the heat and pour it into the mixing bowl of your food processor.
• 10 Whip the mixture until smooth (KitchenAid speed 4).
• 11 Now rinse out the saucepan you used earlier and add the vanilla cream you
  prepared in the last step.
• 12 Stir the mixture on medium-low heat until the cream thickens and sticks to the
  back of a wooden spoon.
• 13 Once the cream has a thick consistency, pour it into a sealable bowl.
• 14 Set the covered mixture aside and let it cool.
• 15 Once the cream has cooled down entirely, stir in the heavy cream.
• 16 Empty the prepared ice cream batter into the KitchenAid freezer bowl and switch
  to level 2.
• 17 Let the dasher whip the prepared ice cream batter until the mixture is almost
  solid.
• 18 Pour the vanilla ice into a freezer container.
• 19 Please place it in the freezer overnight so that your vanilla ice is well
  chilled.
• 20 Before serving the next day, please place it in the fridge for 20 minutes.

Nutrition Info