Vanilla Bean Ice Cream

  • Yield: Makes about 1 1/2 quarts

Source: Martha Stewart Weddings


  • 2 vanilla beans
  • 2 cups milk
  • 6 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • 2 cups very cold heavy cream


  1. Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.

  2. Place vanilla-bean scrapings and pods in a medium saucepan with milk and 1/2 cup sugar. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.

  3. Whisk together egg yolks and remaining sugar in a medium heatproof bowl.

  4. Return milk to stove and bring just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup of the hot-milk mixture at a time into the egg-yolk mixture, whisking constantly until blended.

  5. Pour mixture back into saucepan, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. Add cream.

  6. Pour through a fine sieve into a heatproof bowl set in ice bath. Let cool, stirring occasionally.

  7. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours or overnight.

  8. Freeze in an ice-cream maker, according to the manufacturer's instructions.


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