Vanilla Ice Cream
I scream, you scream, we all scream for ice cream—and no wonder, when it's this delicious.
Yield: serves 6-8
- 1 1⁄2 cups whole milk
- 1 1⁄2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 4 egg yolks
- 3⁄4 cup sugar
- Put milk and cream into the top of a double boiler. Add vanilla bean and cook over a pan of simmering water over medium heat until mixture comes to a simmer, about 30 minutes. Discard vanilla bean.
- Whisk egg yolks and sugar together in a medium mixing bowl until thick, smooth, and pale yellow. Gradually add about 1 cup of the hot milk mixture to the egg yolk mixture, whisking constantly, then gradually add mixture back into hot milk mixture in double boiler, stirring constantly with a wooden spoon. Cook over medium heat, stirring constantly, until mixture is thick enough to coat back of spoon, 15–20 minutes. Transfer to a bowl and set aside to let cool, stirring frequently. Cover and refrigerate overnight.
- Process in an ice cream maker according to manufacturer's directions.