Vanilla Bean Ice Cream
To make this ice cream, steep a scraped vanilla bean in heavy cream and whole milk, temper the mixture into egg yolks, and cook until the custard coats the back of a spoon. Chill the base completely before churning; this ensures the fat stays stable and the texture remains smooth rather than icy.
Patience creates the texture
The custard must be cold before it hits the churner, or the ice cream will turn out grainy. Plan to let the base rest in the refrigerator for at least four hours, though overnight is better.
- heavy-bottomed saucepan
- fine-mesh sieve
- whisk
- mixing bowl
- ice cream maker
What goes in.
- 2 cupsheavy cream
- 1 cupwhole milk
- 2/3 cupgranulated sugar
- 1 wholevanilla bean, split and scraped
- 5large egg yolks
- 1/8 tspfine sea salt
Knowing when the custard is done
Dip a wooden spoon into the custard and draw a line through the coating with your finger; if the line stays clean and the custard doesn't run, it has reached the nappe stage.
The method.
Infuse the dairy
Combine the cream, milk, half the sugar, and the vanilla pod with its seeds in a saucepan over medium heat. Bring to a bare simmer, then remove from heat and let it sit covered for 20 minutes.
Whisk the yolks
While the cream steeps, whisk the yolks and remaining sugar in a bowl until the mixture turns pale yellow and thickens slightly.
Temper the eggs
Slowly pour about a half-cup of the warm cream into the egg mixture while whisking constantly. This brings the temperature of the yolks up gradually to prevent scrambling.
Thicken the custard
Pour the yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly with a silicone spatula, until the custard reaches 175°F or coats the back of a spoon.
Strain and chill
Pass the custard through a fine-mesh sieve into a clean bowl to remove the pod and any accidental bits of cooked egg. Cover with plastic wrap pressed directly against the surface to prevent a skin, and chill until cold.
Churn
Pour the cold base into your ice cream maker and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze until firm.
Other turns to take.
Bourbon Vanilla
Add one tablespoon of good quality bourbon to the chilled base right before churning.
Dark Chocolate Chip
Fold in three ounces of finely chopped bittersweet chocolate during the final two minutes of churning.
When it doesn't go to plan.
Don't throw away the used vanilla bean pod; rinse and dry it, then bury it in a jar of sugar to create vanilla-scented sugar for coffee.
If you accidentally scramble the eggs, strain the custard through a very fine-mesh sieve immediately; you may still be able to save it if the damage is minor.
Place the container you intend to store the ice cream in into the freezer before you start churning, so it is ice-cold when you transfer the finished product.
The ones that keep coming up.
Can I use vanilla extract instead of a bean?
You can, but it changes the profile. If using extract, add one tablespoon at the very end, once the custard has been removed from the heat, to preserve the aroma.
Why did my ice cream turn out icy?
Usually, this means the base was not chilled long enough before churning, or the custard was not cooked to the proper temperature to emulsify the fats.