Vanilla Bean Ice Cream
11 hrs 30 mins total time
30 mins active time
Makes 1 quart
- 2½ cups (20 fl oz) heavy cream
- 1 cup (8 fl oz) milk
- 2 vanilla beans or 2 tsp vanilla bean paste
- 6 large egg yolks
at room temperature
- ⅔ cup (5¼ oz) superfine sugar
- 1Pour the cream and milk into a medium heavy-based saucepan. Split the vanilla beans in half lengthwise and scrape the soft seeds from the center. Add the seeds and beans to the pan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
- 2Put the egg yolks and sugar in a large heatproof bowl. Whisk until pale and creamy. Remove the vanilla beans from the hot cream mixture. Pour ½ cup (4 fl oz) of the hot cream mixture over the eggs and sugar and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.
- 3Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
- 4Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
- 5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
- 6Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
- 7Scoop into bowls and serve.
- 8Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.