Vannila Bean Ice Cream
A classic vanilla bean ice cream made with half-and-half, sugar, egg yolks, and real vanilla bean. The custard is cooked until thick, then chilled and churned for a creamy, rich dessert.
Ingredients
- 710 ml half-and-half
- 1 vanilla bean
- 177 ml sugar
- 6 egg yolks
Nutrition (per serving, estimated)
Estimated based off 3 of 4 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 158 mg
- Iron: 0.95 mg
- Magnesium: 18.1 mg
- Phosphorus: 214 mg
- Potassium: 229 mg
- Zinc: 1.12 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 710 ml half-and-half
- 1 vanilla bean
- 177 ml sugar
- 6 egg yolks
Let's Cook
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Step 1.
Pour the half-and-half into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the vanilla bean, then add the seeds and bean halves to the half-and-half. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.
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Step 2.
Return the saucepan to the stovetop over medium-high heat and bring to a simmer. Meanwhile, in a heatproof bowl, whisk together the sugar and egg yolks until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving.
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Step 3.
Gradually pour the hot half-and-half mixture into the yolk mixture, whisking constantly. Return the mixture to the same saucepan and place over medium-low heat. Cook, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, about 5 minutes. Do not allow the custard to boil.
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Step 4.
Pour the custard through a medium-mesh sieve set over a clean bowl. Refrigerate until cold, about 1 hour.
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Step 5.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days, before serving.