Dessert

Vanilla Ice Cream

Name: Vanilla Ice Cream
Cook time: 6 h
Total time: 6 h
Yield: 2 US liquid quarts
Ingredients: 4 cups Half-and-Half; 4 cups Heavy Cream; 1 pod Vanilla; 18 pieces Egg; 1½ cups Sugar

Custard-based churned ice cream infused with real vanilla bean

A rich cooked custard made with half-and-half, heavy cream, egg yolks, and vanilla bean, chilled and churned in an ice cream maker.

⏱ 6 h
2 US liquid quarts
Level 2

Ingredients

2 US liquid quarts · In the app, Servings scales every amount.

4 cupsHalf-and-Half
4 cupsHeavy Cream
1 podVanilla
18 piecesEgg
1½ cupsSugar

Equipment: Stovetop

Contains (by ingredient): Milk, Eggs. Always check product labels.

Steps

Make Custard Base

1
Put a large mixing bowl in the freezer to chill. In a saucepan over medium heat, bring the half-and-half, cream, and vanilla bean to a simmer, stirring occasionally to make sure the mixture does not burn or stick to the bottom of the pan. In a bowl, whisk together the egg yolks and sugar.
2
When the cream mixture reaches a fast simmer, turn it off; do not let it boil! In a thin stream, whisk half of it into the egg yolk mixture. Then pour the egg-cream mixture into the saucepan containing the rest of the cream mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees, it will be thickened and creamy, like eggnog. If you do not have a thermometer, test it by dipping a wooden spoon into the mixture and running your finger down the back of the spoon: if the stripe remains clear, the mixture is ready; if the edges blur, it is not quite thick enough yet. When it is ready, quickly remove from the heat.
3
Meanwhile, remove the bowl from the freezer, put 4 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water.

Chill and Freeze

4
Strain the cream mixture through a fine sieve into the smaller bowl to remove the vanilla bean pieces. Chill 3 hours, then freeze according to the directions for your ice cream maker.

Nutrition per cup (estimate)

Calories	839 kcal
Protein	13.3 g
Carbohydrates	48.1 g
Fat	67.6 g

Values are estimates calculated from the ingredients. They are not a substitute for product labels or medical advice.

In the PantryWeave app

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