Vanilla Bean Ice Cream

Simple, creamy, and full of rich vanilla flavor, Vanilla Bean Ice Cream is a timeless dessert made from real vanilla beans and a smooth custard base. Whether served on its own or paired with warm desserts, this recipe is a must-have for every ice cream lover.

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• 3/4 cup granulated sugar

• 1 vanilla bean (or 2 teaspoons pure vanilla extract)

• 4 large egg yolks

• Pinch of salt

Instructions:

1. Prepare the Vanilla
   Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the pod to a saucepan.

2. Heat the Cream and Milk
   In the saucepan, combine the cream, milk, half of the sugar, vanilla bean seeds and pod, and a pinch of salt. Heat over medium heat until warm, but not boiling. Remove from heat and let it steep for 15 minutes.

3. Whisk the Yolks
   In a separate bowl, whisk the egg yolks with the remaining sugar until pale and smooth.

4. Temper the Eggs
   Slowly pour a little of the warm milk mixture into the yolks while whisking constantly. Gradually add more until combined. Pour the yolk mixture back into the saucepan.

5. Cook the Custard
   Cook the mixture over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170–175°F or 77–80°C). Do not let it boil.

6. Strain and Chill
   Strain the custard through a fine sieve into a bowl to remove any solids and the vanilla pod. Cool to room temperature, then refrigerate for at least 4 hours or overnight.

7. Churn and Freeze
   Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Freeze for at least 2 hours until firm.

Tips:

• For a stronger flavor, use both vanilla bean and a touch of vanilla extract.

• To make it egg-free, skip the yolks and increase the heavy cream slightly for richness.

Serving Suggestions:

Serve with fresh berries, fruit pies, brownies, or on top of a warm slice of apple tart.