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Thick and Creamy Vanilla Ice Cream

It’s ice cream as ice cream should be. Seeing those tiny specks of vanilla bean and you know that something wonderful awaits - the subtle fragrance before that spoonful leaves a silkiness on your palate.
Cook Time 30 minutes
Course Dessert
Servings 1 -1/2 quarts

Equipment

  • Double boiler
  • Electric mixer
  • Heatproof container
  • Electric ice cream machine
  • Freezer proof container

Ingredients
  

  • 1-½ cups half and half
  • 7 extra-large egg yolks
  • 1 cup sugar
  • ¼ teaspoon kosher salt
  • 1 cup heavy cream
  • 1 tablespoon pure vanilla paste or pure vanilla extract

Instructions
 

  • Pour the half and half in the top of a double boiler. Place over medium-heat until the half and half is very warm, just below a simmer, about 10 minutes. Temperature will be about 170-degrees. Stir the half and half occasionally to prevent the half and half from scorching.
  • Combine the egg yolks with the sugar and kosher salt in a medium-size mixing bowl. Beat until the mixture is light yellow in color and thickened, about 2 to 3 minutes.
  • Slowly add half of the warmed half and half to the beaten egg yolks, about 1 cup at a time and stir on low speed to blend together. Then add the egg mixture to the double boiler.
  • Reduce the heat to medium-low and continue cooking stirring frequently to keep the mixture smooth and prevent the eggs from “scrambling”. Cook until the custard thickens slightly, about 15 to 20 minutes.
  • Remove the custard from the heat and allow to cool for about 10 minutes. Transfer the base to a heatproof container. Stir in the cream and the vanilla paste.
  • Lay a piece of piece of plastic food wrap directly on top of the custard then cover with another sheet of wrap. Refrigerate at least 3 to 4 hours or overnight until well chilled.
  • Pour the chilled custard mixture into your ice cream machine and churn until the ice cream is just set, about 15 to 20 minutes. The ice cream will be like a soft-serve consistency. Transfer to a container and freeze until you’re ready to enjoy!

Notes

Over churning will cause the ice cream to be “icy” in texture. Churn until the ice cream has the consistency of soft-serve ice cream.