Homemade Triple-Vanilla Ice Cream
Makes 1-1/2 quart ice cream
I love homemade ice cream, especially a creamy vanilla made with a custard base. This recipe uses vanilla beans, the seeds inside the beans and pure vanilla extract for lots of delicious vanilla flavor. It reminds me of my favorite French vanilla ice cream I used to get at the Allentown Fairgrounds Farmers' Market when I was a child. Custard-based ice creams take just a little more work and time than uncooked versions, as in some of the recipes in the similar and related recipes links, and the results are well worth it for a special, delicious dessert or sweet treat.
- 3 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
Place cream and milk in a medium saucepan. Split the vanilla bean lengthwise. Scrape the seeds into the cream and add the bean. Heat over medium heat until hot, about 10 minutes. Do not let it boil. Meanwhile, whisk the egg, sugar and vanilla extract in a medium bowl until well-combined. Gradually add about 1 cup of the hot milk, whisking vigorously and constantly. Then whisk the egg mixture into the remaining cream in the saucepan. Place over medium-low heat. Stir constantly with a wooden spoon until the custard is thick enough to coat the back of the spoon. (Custard is done when you can make a mark with your finger on the back of the spoon that holds its shape.) Strain mixture into a large bowl. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
Place chilled mixture into ice cream freezer and process according to the manufacturer's instructions. Place in a container and freeze for at least 4 or overnight to mature. About 20 minutes before serving, place in refrigerator to soften slightly.