Vanilla Bean Ice Cream

Yield: Makes about 1 1/2 quarts
Source: Gourmet Magazine, August 2003
Amy's Comments: I love making homemade ice cream and this was just good, classic, vanilla bean ice cream. VERY tasty and pretty easy! Order your vanilla beans from Penzey's. Excellent quality and you won't break the bank on recipes like this!


2 cups heavy cream
1 cup whole milk
3/4 cup sugar
1/8 teaspoon salt
3 vanilla beans, split lengthwise
2 large eggs


  1. Combine cream, milk, sugar, and salt in a heavy saucepan. Scrape seeds from vanilla beans with tip of a knife into cream mixture, then drop in pods. Heat cream mixture just to a boil.
  2. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil).
  3. Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours.
  4. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

Back to Recipes in Alpha Order
Back to Recipes by Type