You know what makes this ice cream better than the ice cream from ice cream shops? The sweet vanilla smell that fills your kitchen while you’re making it. Trust me, it smells much better than any candle you can buy at the mall. Of course, it tastes pretty amazing too. Shamefully, I have owned an ice cream maker for at least 5 years, and have only made homemade ice cream about 10 times. This is my favorite one so far though. Not too plain, not too sweet, yet blissfully rich.
Vanilla Bean Ice Cream
Credit: The Dahlia Bakery Cookbook by Tom Douglas and Shelley Lance
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 vanilla bean
8 large egg yolks
1/2 teaspoon pure vanilla extract
1. To make the creme anglaise, place the cream, milk, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape out the seeds using the tip of a paring knife. Reserve the scrapings and add the pod to the saucepan.
2. Place the saucepan over medium-high heat and scald (bring to just below the boiling point until it steams and small bubbles appear around the edges), stirring to dissolve the sugar. Remove the saucepan from the heat.
3. Meanwhile, put the egg yolks and vanilla bean seeds in a bowl and whisk until the yolks until the yolks are pale yellow. Gradually add a ladle of scalded cream to the bowl of yolks while whisking to warm the yolks. Pour the warmed yolks into the saucepan with cream mixture and return to medium heat, stirring until the custard is thick enough to coat the back of the spoon.
4. Immediately pour the custard through a fine-mesh strainer into a bowl. Stir in the vanilla extract. Set the bowl of creme anglaise over a larger bowl of ice water. When cool, cover and refrigerate for at least a few hours or overnight.
5. Churn and freeze the chilled custard in an ice cream maker according to the manufacturer’s instructions. Remove the ice cream to an airtight container. Cover and freeze several hours or overnight until firm before serving.