Creamy Vanilla Bean Ice Cream

No need to scream for this ice cream recipe. Ree, The Pioneer Woman herself brings us this solid recipe that will never have you needing to rely on the frozen aisle again. I personally have tried a few vanilla bean ice cream recipes and they all fell short – plus this one has specific instructions encouraging us to lick the bowl (it’s our favorite part).

The originally published recipe goes through step by step with pictures in order to make the recipe more approachable. Something about cooking your ingredients before processing them in the ice cream maker turns people off. It’s not very difficult or time consuming and the reward at the end is definitely worth it. We suggest storing the ice cream in an airtight pyrex bowl or similar; but make sure to place the bowl into the freezer for at least 30 minutes before you are ready to take it out of the ice cream maker to ensure that it doesn’t immediately begin to melt as you pour out the treat.
PREP TIME: 2 Hours
COOK TIME: 30 Minutes
SERVINGS: 12 Servings

INGREDIENTS
1 whole Vanilla Bean, Split And Scraped
3 cups Half-and-half
2 cups Sugar
8 whole (up To 9) Large Egg Yolks
3 cups Heavy Cream

INSTRUCTIONS
Heat half-and-half and 2 cups sugar in a saucepan over low heat, adding vanilla “caviar” to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.

Beat egg yolks by hand or with an electric mixer until yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.

Chill mixture completely, then freeze in an ice cream maker until thick. Place container in freezer to harden for at least eight hours.

Serve with something chocolate. Enjoy!

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