Vanilla Bean Ice Cream

I know that it’s fall and you’re probably thinking that ice cream season is over. You’re not wrong, but I felt the need to give you this recipe in lieu of the upcoming Holiday season so that you know what to ask for… an ice cream maker!

If you have one, fan-tastic! Break it out and get to work. If not, read on and get inspired. You may never go back to store bought again.

The ingredient list is surprisingly simple. Although, when I first got mine, I literally added milk and sugar and expected delicious ice cream… it was, umm… a learning experience.

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Eventually, after coursing through recipe after recipe, I compiled what I thought was a working combination. Some call for more eggs, some call for all heavy cream; I think this balance is good because there isn’t too much of anything. It’s light and perfectly creamy!

You want to start by combining the cream and sugar in a sauce pan over medium heat, whisking pretty consistently to incorporate and dissolve the sugar.

While that’s going on, get your egg yolks into a large enough bowl to hold all of it and then set aside. If you have a bowl with a spout that you’ve been patiently waiting to utilize appropriately, now is the time!

Back to the cream… You want to wait until it just starts getting bubbly around the edges, like so:

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Once it looks like this, remove it from the stove and pour into your egg yolks. MAKE SURE you do not stop whisking because your eggs will scramble from the heat. At least that’s what everyone on the Food Network tells me.

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Mix that up really good and pour it BACK into the pan, return it to the stove and let it cook until it just starts to thicken. You still want it creamy, but like.. a thicker cream. It takes about 4 minutes, so if you get to 5 and can’t tell if it’s thick enough; take it off the stove.

Now you want to put it back into your bowl so we can add the best part…. Vanilla.

When making ice cream, I only use vanilla bean. Extract will not cut it, so if you’re going to do it, do it right!

If you’ve never used a vanilla bean before, don’t be intimidated. It’s actually kind of thrilling. Cut the bean in half lengthwise, and then use the tip of your knife to scrape out the seeds.

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As you as you do this, you will understand why it’s so important to use. The aroma of fresh vanilla is amazing, and the taste is even better. Just toss that right into your cream mix, and whisk again until you start to see the little specks.

After it’s all mixed together, you have to get it cooled down. I stick mine in the freezer for about an hour, going back to mix it up a couple times to keep the temperature pretty well even.

As far as the ice cream maker, I use my Kitchenaide. It’s the only attachment I really felt the need to have and I could not be happier with it!

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If you have another kind, that will work just the same so don’t fret!

Once it’s cool, you put the mixture in the machine and use as directed. For a little soft serve action, I put it on high for a few minutes before serving.

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Recipe

2 cups heavy cream

2 cups half n half

1 cup sugar

2 egg yolks

1 vanilla bean

Place cream and sugar in a sauce pan over medium heat. Cook until the mixture starts to bubble around the edges.

Put your egg yolks into a large bowl, add mixture in slowly, whisking continuously.

Pour this back into the pan and stir until it thickens, about 4 minutes.

Transfer back into a bowl and mix in vanilla beans. Let this cool completely in the freezer. Once mixture is cooled, place in ice cream maker.

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