This vanilla ice cream has a rich, custardy base with flecks of vanilla adding to its authenticity. I think this recipe is a little too rich for a hot fudge sauce topping, but it is fantastic with pie or apple crisp.
This vanilla ice cream has a rich, custardy base with flecks of vanilla adding to its authenticity. I think this recipe is a little too rich for a hot fudge sauce topping, but it is fantastic with pie or apple crisp.
3 cups half and half
1 vanilla bean
3/4 cup sugar
6 egg yolks
Slice the vanilla bean lengthwise and scrape out the seeds. Place the seeds and bean pod in the half and half and heat over medium heat until simmering. Remove from heat and proceed to making the custard.
Beat the egg yolks and sugar until well blended. The color will change to a beautiful bright yellow when this happens. With the mixer still running, slowly pour in the simmering half and half. Continue blending and then return to the stove. Cook over medium-low heat, stirring constantly until the mixture begins to thicken. When a finger drawn across the back of a wooden spoon leaves a path, it is thick enough.
I usually opt to pass the mixture through a chinois to remove any vanilla fibers or bits of egg. Don't worry, the vanilla bean seeds will pass through the chinois.
Ingredients for French Vanilla Ice Cream.
Split vanilla bean lengthwise with knife.
Scrape seeds from split vanilla bean.
Place vanilla bean in half and half and simmer.
The rich custard color comes from six egg yolks.
Add sugar to beaten eggs.
Egg and sugar mixture will turn a bright yellow after beating.
Vanilla seeds tend to rise to top once half and half is heated.
Slowly add the hot half and half to the eggs and sugar, mixing constantly.
It's ok if the egg and hot half and half mixture froth up a bit.
Return mixed egg and half and half mixture to stove and cook until thickened.
Cook mixture until finger dragged across spoon leaves track.
Strain through a chinois to remove bean fibers and any egg bits.
Chill the strained mixture in an ice bath.
Freeze according to your maker's directions.
Transfer the ice cream to a dedicated container and let ripen in the freezer.
French Vanilla Ice Cream.
