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86 Ratings
5 star values:
17
4 star values:
17
3 star values:
29
2 star values:
18
1 star values:
5
Martha Stewart Member
Rating: 5.0 stars
08/07/2020
Nice I will definitely try it
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Vanilla Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Ingredients
Ingredient Checklist
2 vanilla beans
2 cups milk
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups very cold heavy cream
1 teaspoon pure vanilla extract
Cook's Notes
Read instructions completely – chilling times vary depending on the ice-cream maker.
Gallery
Vanilla Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Gallery
Vanilla Ice Cream
Vanilla Ice Cream
Vanilla Ice Cream
Recipe Summary
Yield: Makes 1 1/2 quarts
Recipe Summary
Yield: Makes 1 1/2 quarts
Yield: Makes 1 1/2 quarts
Makes 1 1/2 quarts
Ingredients
Ingredients
- 2 vanilla beans
- 2 cups milk
- 6 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- 2 cups very cold heavy cream
- 1 teaspoon pure vanilla extract
Directions
Split vanilla beans lengthwise with a sharp paring knife. Gently scrape out all the seeds.
Place vanilla-bean scrapings and pods in a medium saucepan with milk. Scald the mixture, cover, and remove from heat. Let steep for 30 minutes.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Alternatively, whisk together in a medium bowl.
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 into the egg-yolk mixture, whisking constantly on low speed until blended. Keep adding milk mixture, about 1/2 cup at a time, until it has all been added. Whisk until combined.
Pour mixture back into saucepan, and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger.
Fill a large bowl with ice and water. Remove pan from heat, and immediately stir in chilled cream to stop the custard from cooking. Pour through a mesh sieve into a medium bowl set in the ice bath, and stir occasionally until cooled. (Discard vanilla-bean pod and strained seeds.) Stir vanilla extract into cooled custard. Cover bowl, and transfer to refrigerator until chilled, at least 30 minutes or overnight.
Pour custard into an ice-cream maker, following the manufacturer’s instructions. Churn until the ice cream is just set, but not hard.
Transfer soft ice cream to an airtight plastic container; freeze at least 4 hours and up to 1 week.
Cook's Notes
Read instructions completely – chilling times vary depending on the ice-cream maker.
Cook’s Notes
Read instructions completely – chilling times vary depending on the ice-cream maker.
Reviews
Add Rating & Review
86 Ratings
5 star values:
17
4 star values:
17
3 star values:
29
2 star values:
18
1 star values:
5
Martha Stewart Member
Rating: 5.0 stars
08/07/2020
Nice I will definitely try it
Reviews
Add Rating & Review
86 Ratings
5 star values:
17
4 star values:
17
3 star values:
29
2 star values:
18
1 star values:
5
Add Rating & Review
86 Ratings
5 star values:
17
4 star values:
17
3 star values:
29
2 star values:
18
1 star values:
5
86 Ratings
5 star values:
17
4 star values:
17
3 star values:
29
2 star values:
18
1 star values:
5
86 Ratings
5 star values:
17
4 star values:
17
3 star values:
29
2 star values:
18
1 star values:
5
- 5 star values:
- 17
- 4 star values:
- 17
- 3 star values:
- 29
- 2 star values:
- 18
- 1 star values:
- 5
Martha Stewart Member
Rating: 5.0 stars
08/07/2020
Nice I will definitely try it
Martha Stewart Member
Rating: 5.0 stars
08/07/2020
Nice I will definitely try it
Rating: 5.0 stars
All Reviews for Vanilla Ice Cream
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for 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
