homemade vanilla ice cream vanilla ice cream yield: approximately 1 ½ quarts ice cream ingredients...
TRANSCRIPT
Homemade Vanilla Ice Cream Yield: approximately 1 ½ quarts ice cream
Ingredients 2 cups half & half
1 cup heavy cream
1 vanilla bean
9 egg yolks
1 cup sugar
4 tablespoons brown sugar
1 teaspoon vanilla extract
Directions Combine the half & half and heavy cream in another small saucepan. Split
the vanilla bean in half and scrape out the pulp. Add the bean along with all
of the pulp to the pan. Heat this mixture over medium-low heat until just
simmering (do not boil). While it heats up, whisk the egg yolks vigorously in a
mixing bowl until pale yellow. Add the sugar and brown sugar, whisking until
incorporated. Temper the egg yolks by slowly adding about 1/3 of the heated
cream mixture into the bowl. Once incorporated, pour the tempered egg
mixture into the saucepan with the rest of the cream mixture. Cook until the
custard thickens and coats the back of a spoon, about 8 minutes over
medium-low heat. Transfer the custard to a bowl and stir in the vanilla
extract. Let cool slightly before refrigerating and cooling completely. Pour the
cooled custard into an ice cream maker and process according to the
machine’s instructions. At this point, it will be at the soft-serve stage. I
personally like eating it just like this. You can also transfer it to a freezer
container and freeze it for a couple of hours before scooping out.