Vanilla Bean Ice Cream - 6 cups (twelve ½-cup servings)

Plain or Topped Submitted by Vanilla Bean Custard
Plain or Topped Submitted by Vanilla Bean Custard
Cuisinart original

For the true vanilla lover. Be sure to use fresh vanilla beans to capture the intense flavor.


Makes about 6 cups (twelve ½-cup servings)


2 cups whole milk 2 cups heavy cream 1 cup granulated sugar, divided Pinch of salt 1 whole vanilla bean, halved and seeds scraped 5 large egg yolks 1½ teaspoons pure vanilla extract

Nutritional information

Nutritional information per serving (based on ½ cup): Calories 254 (62% from fat) • carb. 20g • pro. 3g • fat 18g • sat. fat 11g • chol. 148mg • sod. 51mg • calc. 85mg • fiber 0g


1. In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. 2. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ¹∕³ of the hot mixture into the yolk/sugar mixture. Add another ¹∕³ of the mixture, then return the combined mixture to the saucepan. 3. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight. 4. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.