Adapted from The Perfect Scoop (Ten Speed Press).
For a richer custard, add up to 3 more egg yolks. For a less-rich custard, substitute half-and-half for the heavy cream — the final texture won’t be as rich or as smooth.
Ingredients
- 1 cup (250ml) whole milk
- A pinch of salt
- ¾ cup (150g) sugar
- 1 vanilla bean, split lengthwise
- 2 cups (500ml) heavy cream
- 5 large egg yolks
- 1 teaspoon pure vanilla extract
Instructions
- Heat the milk, salt, and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod. Cover, remove from heat, and infuse for one hour.
- Set up an ice bath: place a 2-quart (2l) bowl inside a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the heavy cream into it.
- In a separate bowl, stir together the egg yolks. Rewarm the milk, then gradually pour some of it into the yolks, whisking constantly. Scrape the warmed yolks and milk back into the saucepan.
- Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
- Strain the custard into the heavy cream. Stir over the ice bath until cool, add the vanilla extract, then refrigerate to chill thoroughly — preferably overnight.
- Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Notes
- Used vanilla beans can be rinsed, dried, and stored in a bin of sugar. That sugar can be used for baking or future ice cream making.