Vanilla Bean Ice Cream Recipe
Servings: 1 quart
This is the most basic and also one of the most delicious flavors of ice cream. Once you have mastered this recipe you can improvise with an endless variety of flavorings and other additions.
- 2 cups heavy cream
- 2 cups half-and-half
- 1 vanilla bean, split lengthwise, seeds scraped
- 8 large egg yolks
- 1 cup sugar
- Set up an ice bath by filling a large bowl with ice cubes and water. Set a smaller, preferably stainless steel bowl, large enough to hold 8 cups of liquid, beside it. Make sure that there is not too much water in the large bowl or the smaller bowl will fill with the water when it is set into the large bowl.
- Have a fine meshed strainer and a clean whisk on hand before starting.
- Place the milk, cream, and vanilla bean seeds and pods in a heavy-bottomed pot over medium heat.
- Bring to a simmer, stirring occasionally.
- In a bowl, whisk together the egg yolks and sugar.
- When the cream mixture starts to come to a fast simmer turn it off before it comes to a boil.
- Slowly whisk half of the cream mixture into the egg yolk mixture.
- Pour the combined egg and cream mixture back into the pot containing the rest of the cream mixture.
- Turn the heat on medium-low and gently cook the mixture, stirring constantly with a wooden spoon until it begins to thicken, about 3-5 minutes. It is very important that the mixture not get too hot or the eggs can curdle and the mixture is ruined.
- Test for doneness by running your finger down the back of the spoon. If the space where your finger was remains clear, the mixture is ready, if the edges still run in, it is not quite ready.
- When it is ready, immediately remove from the heat and strain into the prepared stainless steel bowl and place it gently into the ice bath. Pour off some of the water in the ice bath if it is too full.
- Allow the ice cream base to chill completely before proceeding.
- Make ice cream according to instructions on your ice cream maker.
Browse Culinary Arts Schools & Colleges
Refine School Matches
Results open in new window
Matching School Ads
Culinary Arts (AS)
The Art Institutes system of schools , Sacramento
- Art of Cooking (D)
- Culinary Management (BS)
Read less [-]
- Program areas include Culinary Arts, Culinary Management, and more
- Students are taught cooking styles from around the globe, including Classical European, Asian, and Latin cuisine
- Curriculum designed to prepare students for a career as a chef, with course topics that include Culinary Techniques, Management by Menu, and Nutrition
- Alumni have appeared in reality competition shows such as Top Chef
- Flexible Scheduling
- Financial Aid
- Transferable Credits
Intensive Sommelier Training
International Culinary Center , Campbell
- Hands-on culinary education with focused attention on each student
- An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
- 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
- Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
- Campuses in New York and Silicon Valley with nearby housing available
Institute of Culinary Education , New York
- Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
- Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
- Externship opportunities are available at numerous famous New York City restaurants.
- Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
- Flexible Scheduling
- Financial Aid