Vanilla Ice Cream

Preparation

Step 1

Split the vanilla beans lengthwise and scrape the seeds with the tip of a knife. In a heavy-bottomed saucepan, pour the whole milk, heavy cream, the scraped pods, vanilla seeds, and a pinch of salt. Heat over low heat until simmering — do not let it boil. Remove from heat, cover, and let infuse for 30 minutes so the vanilla releases all its aromas.

Step 2

In a large bowl, whisk the egg yolks with the sugar until pale and the mixture forms a ribbon. Pour the warm infused milk in a steady stream over the yolks while whisking vigorously to avoid cooking the eggs. Return everything to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard coats the spoon (about 85°C).

Step 3

Pour the custard through a fine-mesh strainer into a clean bowl to remove the pod residues and any coagulated egg bits. Add the vanilla extract and stir. Place the bowl over an ice water bath and stir occasionally until completely cooled. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Step 4

Pour the well-chilled custard into the ice cream maker and churn according to the manufacturer’s instructions (usually 25 to 35 minutes). The ice cream should have a soft-serve texture when done. Transfer to a pre-chilled airtight container and smooth the surface with a spatula.

Step 5

Place the container in the freezer for at least 2 hours for the ice cream to firm up while remaining creamy. For maximum flavor, take the ice cream out 10 minutes before serving so it reaches the ideal tasting temperature. Serve in beautiful scoops using an ice cream scoop dipped in hot water between each scoop.

Step 6

Decorate each serving with a few freshly scraped vanilla seeds and a biscuit or wafer. Pair with warm chocolate sauce or berry coulis for a complete dessert. This artisanal ice cream keeps for 2 to 3 weeks in the freezer, but it’s so delicious it rarely lasts that long!