Vanilla Ice Cream

🧂 Ingredients

• 1 vanilla bean
• 1 teaspoon vanilla bean paste
• 550 grams whole milk

  (2 cups plus 2 Tablespoons)
• 255 grams heavy cream

  (1 cup plus 1 Tablespoon)
• 200 grams sugar

  (divided (1 cup))
• 6 large egg yolks

Instructions

• 1 Fill a large bowl half way with ice. Pour cold water over the ice so that the
  bowl is no more than ⅔ high. Place a clean bowl on top of the water bath. Place
  a strainer over the empty bowl. Set aside
• 2 Scrape the vanilla bean and add it to half the sugar (you can eyeball half) in a
  2 or 3 quart saucepan. Add the vanilla bean paste, the milk and the cream and
  whisk over low to medium heat, stirring occasionally to ensure the sugar
  dissolves. Heat to a simmer.
• 3 While the liquid heats up, vigorously whisk the egg yolks with the remaining
  sugar. You want to whisk it until the mixture turns pale yellow, becomes thick,
  and forms a ribbon when dripped on itself. (You can use an electric mixer with
  the whisk attachment if you are feeling lazy. It will take approximately 5
  minutes of constant whisking by hand.)
• 4 Once the liquid mixture comes to a simmer, turn the heat off and let it sit for
  a minute or two. With the bowl containing the egg/sugar mixture secure on the
  counter (if no one is around to hold it, place it on a rubber mat or wet a
  dishtowel and wrap it around the base of the bowl), slowly pour the heated
  liquid mixture into the eggs, whisking constantly. Once fully incorporated, pour
  the contents of the bowl back into the saucepan. Over a medium-low heat, stir
  the mixture constantly with a wooden spoon until it reaches 185° F or a line
  holds when you drag your finger across the back of the wooden spoon. (It should
  only take a minute or two to reach the correct temperature.)
• 5 Immediately remove the saucepan from the heat and pour the cooked mixture
  through the strainer into the empty bowl sitting in the ice water bath. Lift
  strainer and discard the vanilla bean. (You can rinse off the vanilla bean in
  cold water and let it air dry completely for 24 hours. Save it for later use,
  such as to make vanilla sugar.) Continue stirring every few minutes as it sits
  in the ice bath until the mixture has completely cooled, about 10 minutes.
• 6 Pour into a container. Cover with plastic wrap directly over (touching) the
  mixture. Cover and place in refrigerator for 4-24 hours.
• 7 Follow your ice cream manufacturer’s directions to churn the ice cream. Transfer
  the ice cream to a freezer container. Cover with a piece of parchment paper or
  plastic wrap directly on the surface. Cover container and freeze.

Nutrition Info