Vanilla Ice Cream

Name: Vanilla Ice Cream
Yield: Approximately 5 cups (1 L 200 ml)
Ingredients: 10 ounces (285 g) granulated sugar; 2 teaspoons (10 ml) vanilla extract; 1 vanilla bean, split lengthwise; 10 egg yolks (⅞ cup/210 ml); 1 quart (960 ml) half-and-half

Preparation info

Approximately
5 cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 quart (960 ml) half-and-half
1 vanilla bean, split lengthwise

Dessert
Vegetarian
ice cream
Gluten-free
Summer
Winter

Method

Heat the half-and-half with the vanilla bean to scalding.
Beat the egg yolks and sugar until light and fluffy. Remove the vanilla bean halves and use the back of a paring knife to scrape out the seeds. Stir the seeds into the half-and-half. Discard the vanilla bean pods.
Gradually pour the hot half-and-half into the whipped egg yolk mixture while whis