This is probably our favorite ice cream! You can’t go wrong with a bowl of Vanilla Bean Ice Cream. Eat it plain, or top with your favorite toppings. We serve with pies, cakes, or any dessert that we think needs ice cream.
Vanilla Bean Ice Cream
2 teaspoons Vanilla Bean Paste
1 cup whole Milk
2/3 cup Sugar, divided
2 cups Heavy Cream
1 large Egg plus 2 Egg yolks
Combine milk, 1/3 cup sugar, and heavy cream in a heavy saucepan over medium high heat. Bring mixture to 175F degrees, stirring occasionally.
Meanwhile, combine the whole egg and egg yolks with remaining 1/3 cup sugar in a medium bowl and beat with electric mixer until pale yellow and thick, about 2 minutes.
Remove 1/2 cup of the hot milk mixture from the saucepan and add slowly to the beaten egg yolks while whisking vigorously. Whisk the mixture back into the saucepan. Over low heat, cook mixture until it reaches 108F degrees, stirring constantly, about 5 minutes. The custard should be the thickness of heavy cream but should not boil or bubble. If the mixture starts to look like it’s going to break a boil, take it off the heat for a few moments and stir vigorously.
Pour custard through a fine-mesh strainer into a glass bowl. Stir the Vanilla Bean Paste into the mixture.
Place bowl into a large bowl filled halfway with ice water to cool. When mixture reaches room temperature, cover bowl with plastic wrap and refrigerate. It’s best to refrigerate overnight.
When the mixture is chilled, stir and place into ice cream machine as per instructions. When done, transfer ice cream to an airtight container. Freeze until firm, 1 to 2 hours.