Pioneer Woman Vanilla Bean Ice Cream

By á-18433

Ingredients

• 1 Whole Vanilla Bean Split and Scraped
• 3 Cups Half And Half
• 2 Cups Sugar
• 9 Large Egg Yolks
• 3 Cups Heavy Cream

Preparation

Step 1

Heat Half and Half and 2 Cups sugar in a saucepan over low heat, adding vanilla bean caviar to the mixture. You can also drop the scraped vanilla bean into the mixture to extract all the flavor. Make sure you remove the bean before going to the next step.. Turn off the heat when mixture is totally heated.

Beat egg yolks by hand or electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into 1 1/2 cups of hot half and half mixture, whisking constantly. After that pour the egg yolk/half and half mixture into the pan containing the rest of the half and half mixture. Cook over low to medium heat until quite thick, stirring constantly. When thickened strain the custard mixture using a fine mesh strainer, then pour into bowl with the heavy cream. Stir to combine.

Chill this mixture completely. When completely chilled put into an ice cream maker and churn until motor stops and ice cream is firm. Place ice cream in a container and freeze until hard for at least eight hours.

Serve with something chocolate or your favorite pie!