Vanilla Bean Ice Cream
My mother in law came to me last week saying that our little village was completely out of vanilla ice cream. I know! How is there no vanilla ice cream?! I’m telling you folks, we live waaaayy out here. She was having company and had made a peach cobbler and you can’t have cobbler with no ice cream! I had some vanilla beans on hand and she always has fresh cow’s milk and farm eggs so I set out to find an acceptable recipe. I was surprised how many recipes for vanilla ice cream just use vanilla extract. Why would you go to all the effort to make homemade ice cream and then sully it with extract? Vanilla beans are a little pricey, but use them! So much better flavor. Anyhow, I made the ice cream and got to keep a container for myself and I’m not sure any other vanilla ice cream will satisfy me now. This was like the slow/double churned stuff and was so rich that a layer of milk fat coats your spoon when you’re done. *drooool*
YIELD: Makes about 1 1/2 quarts
- 2 vanilla beans
- 3 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups sugar
- 3 large eggs
With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.