This is a perfect recipe for smooth, tasty vanilla ice cream
Vanilla Bean Ice Cream
Original recipe here
- 1 1/2 c whole milk
- 1 1/2 c heavy cream
- 3 T vanilla bean paste
- 2 large eggs + 3 large egg yolks
- 1/2 c white sugar
Combine milk and cream in medium saucepan. Add vanilla bean paste. Bring mixture to slow boil. Reduce heat to low, and simmer 30 minutes. Stir frequently. Combine 2 eggs, 3 yolks, and sugar in a medium bowl. Lightly beat until mixture is thick, smooth, and pale yellow. Measure out 1 cup of the hot mixture. Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking. When combined, pour egg/milk mixture back into saucepan. Stir constantly over low heat until mixture is thick enough to coat spoon (170F). Do not let it boil. Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely. Chill 3 hours or overnight. Pour chilled custard into ice cream maker and churn until thickened, about 25 min. Transfer to airtight container and place in freezer to set.