Ever since I discovered vanilla bean ice cream – and I have this faint recollection that my friend Heather introduced me to it in high school – I’ve become a bit of a vanilla ice cream snob. As in: I don’t like regular vanilla ice cream anymore. It’s got to be vanilla bean. I don’t know what it is but those flecks of bean in the ice cream make all the difference.
This weekend I made Fresh Raspberry Pie. And bought peaches with the hopes of making Peach Pie. For a second I contemplated serving whipped cream with the pie. Until I remembered I had all the ingredients on hand to make my own ice cream. I couldn’t resist the idea of homemade vanilla bean ice cream melting into a slice of fruit pie.
- 2 c. half-and-half
- 8 egg yolks
- 1 c. sugar
- 3 c. heavy whipping cream
- 4 tsp. vanilla extract
- 1/8 tsp. salt
- 2 vanilla beans, split
- In a medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.
- Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds or until well blended and slightly thickened. Continuing on Speed 2, very gradually add the half-and-half; mix until blended.
- Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around the edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla and salt. Scrape the insides of the split beans into the mixture, mix well, and then place the beans in, too.Cover and chill thoroughly, at least 8 hours.
- Assemble and engage freeze bowl, dasher and drive assembly as directed in attachment instructions. Remove the vanilla beans from the mixture. Turn to STIR (Speed 1). Using container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency. Immediately transfer ice cream into serving dishes or freeze in airtight container.
This recipe makes nearly four pints. If you want to get a traditional ice cream texture, pack the ice cream in the freezer and freeze well before scooping.
I only used one vanilla bean and thought the ice cream could have used more flecks. So I changed the quantity listed above to what I think should have been in the recipe.
I’m totally getting the hang of making homemade ice cream. And good thing as it’s right in time for the summer heat wave. I will be eating lots and lots of ice cream this summer to help me get through this heat!