- 2
Ingredients
- 3 cups (720 g) whole milk
- 1 cup (240 g) heavy cream
- 3/4 cup (150 g) granulated sugar, divided
- 8 large (160 g) egg yolks
- 1/4 teaspoon salt
- 2 Whole Vanilla Beans, such as Tahitian, Mexican or Madagascar Bourbon
Preparation
Step 1
1. Split and scrape the seeds from the vanilla beans. Set aside until ready to use.
2. Place the egg yolks in a large mixing bowl. Set aside until ready to use.
3. In a large sauce pot, combine the milk, cream, ¼ cup (50 g) of the sugar, salt, and the seeds and pods of the vanilla beans. Bring the mixture to a full, rolling boil, while stirring occasionally. Once the mixture has come to a full boil, remove from the stove top.
4. Add the remaining ½ cup (100 g) sugar to the bowl of egg yolks and whisk until smooth. Slowly pour the hot cream mixture over the egg yolks, while whisking constantly. Set bowl of the hot cream and yolk mixture over another bowl of ice water and cool to room temperature. Cover the bowl with plastic wrap and refrigerate 4 hours to overnight, the full flavor of the vanilla beans and allow the base to chill completely.
5. Strain the ice cream base through a fine-mesh sieve and churn in an ice cream maker, according to the manufacturer’s directions. Remove the ice cream from the ice cream machine once it is fully churned and has the consistency of soft-serve. Store the churned cream in an airtight container and freeze for at least 4 hours to set before serving.