Submitted by: Alison E. from Chicago, IL
Yield: Roughly 3 1/2 cups
Combine heavy cream and whole milk in a medium pot over low heat.
Slice vanilla beans lengthwise and scrape out the seeds; then add pods and seeds into the warm pot.
While the cream mixture is heating up, whisk together the egg yolks and sugar in a medium bowl.
When the cream mixture feels warm to the touch, remove from heat.
Add 1/4 c. of the cream into the yolks, whisking constantly until blended.
Continue this step 4 more times. Then, whisk tempered yolks into the remaining cream mixture in the pot.
Return the pot to medium-low heat. Stir continuously until the cream is thick enough to coat the back of a spoon.
Remove from heat. Remove the vanilla pods and pour over a sieve and into a medium bowl. Cover and chill in the fridge for 4 hours. Once cooled, pour into the ice cream machine for 25-30 minutes.
When finished churning, transfer to an airtight container and store in the freezer.
This recipe is for the serious vanilla fans, as it calls for three whole beans. You can still make this recipe with one vanilla bean.
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