1 Infuse the milk and cream with vanilla: Put the milk and 1 1/2 cups of the cream, half of the sugar, and the salt into a saucepan on medium heat. Use the tip of a sharp knife to scrape out the tiny seeds from the vanilla beans, and stir both the seeds and the pods into the milk cream mixture.

Heat until steamy, but not simmering. Remove from heat, cover, and let stand while the vanilla infuses, about 20 to 30 minutes.

2 Beat egg yolks with half of the sugar: In a medium bowl, beat together the yolks and the remaining half of the sugar. You can use a hand mixer or beat by hand using a whisk. Beat until velvety smooth and creamy.

whisk the eggs and sugar together to make the base for vanilla ice cream

3 Prepare a bowl over an ice bath: Fill a large bowl half way with ice and cold water. Set a smaller metal bowl inside of it, and place the remaining cup of cream inside to chill. Place a strainer over the smaller bowl. Set aside.

4 Temper the eggs:

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