Reviews (2) Add Rating & Review 122 Ratings 5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4 Martha Stewart Member Rating: Unrated 01/07/2013 What is the extra sugar for? Martha Stewart Member Rating: Unrated 10/02/2011 This was delicious and came out perfect. I liked that she was more specific about how the custard should be heated, rather than just saying to scald, which is too unclear for me. This was my first time making ice cream and it came out perfect. Highly recommended.
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Gallery Homemade Vanilla Ice Cream Credit: Maura Mcevoy Recipe Summary Servings: 8 Yield: Makes 1 1/2 quarts
Ingredients Ingredient Checklist 2 vanilla beans, split lengthwise and scraped 2 cups milk, chilled 6 large egg yolks 3/4 cup plus 2 tablespoons sugar 2 cups heavy cream 1 teaspoon pure vanilla extract
Gallery Homemade Vanilla Ice Cream Credit: Maura Mcevoy
Recipe Summary Servings: 8 Yield: Makes 1 1/2 quarts
Gallery
Homemade Vanilla Ice Cream Credit: Maura Mcevoy
Homemade Vanilla Ice Cream
Credit: Maura Mcevoy
Homemade Vanilla Ice Cream
Recipe Summary Servings: 8 Yield: Makes 1 1/2 quarts
Recipe Summary
Servings: 8 Yield: Makes 1 1/2 quarts
Servings: 8
Yield: Makes 1 1/2 quarts
8
Makes 1 1/2 quarts
Ingredients
Ingredients
- 2 vanilla beans, split lengthwise and scraped 2 cups milk, chilled 6 large egg yolks 3/4 cup plus 2 tablespoons sugar 2 cups heavy cream 1 teaspoon pure vanilla extract
Directions
In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturer’s instructions.
Reviews (2)
Add Rating & Review 122 Ratings 5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: Unrated 01/07/2013 What is the extra sugar for? Martha Stewart Member Rating: Unrated 10/02/2011 This was delicious and came out perfect. I liked that she was more specific about how the custard should be heated, rather than just saying to scald, which is too unclear for me. This was my first time making ice cream and it came out perfect. Highly recommended.
Reviews (2)
Add Rating & Review 122 Ratings 5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4
Add Rating & Review
122 Ratings 5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4
122 Ratings 5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4
122 Ratings 5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4
5 star values: 25 4 star values: 36 3 star values: 42 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: Unrated 01/07/2013 What is the extra sugar for? Martha Stewart Member Rating: Unrated 10/02/2011 This was delicious and came out perfect. I liked that she was more specific about how the custard should be heated, rather than just saying to scald, which is too unclear for me. This was my first time making ice cream and it came out perfect. Highly recommended.Martha Stewart Member
Rating: Unrated 01/07/2013
What is the extra sugar for?
Rating: Unrated
Rating: Unrated 10/02/2011
This was delicious and came out perfect. I liked that she was more specific about how the custard should be heated, rather than just saying to scald, which is too unclear for me. This was my first time making ice cream and it came out perfect. Highly recommended.
All Reviews for Homemade Vanilla Ice Cream
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Homemade Vanilla Ice Cream
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
