Vanilla Bean Ice Cream
Speckled with vanilla bean and reminiscent of soft-serve, this ice cream is light, ultra-creamy and full of vanilla flavor.
Test Kitchen Tip
Don't forget to freeze the bowl for your ice cream machine about 24 hours before you want to churn the ice cream.
Beat egg yolks and ¼ cup sugar with an electric mixer until pale yellow, 2 minutes.
Combine cream, milk, remaining ½ cup sugar, dry milk powder, and vanilla bean and seeds in a saucepan; heat milk mixture to 175° over medium, stirring often. Whisk ½ cup of the hot milk into the egg yolk mixture to temper.
Pour tempered yolk mixture back into remaining hot milk mixture, whisking well. Heat custard to 180° over medium. Reduce heat to medium-low and continue stirring until the mixture coats the back of a spoon, 5–7 minutes.
Strain custard through a fine-mesh sieve into a bowl; discard vanilla bean. Cover bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
Churn custard in an ice cream machine according to manufacturer's instructions. Transfer ice cream to a container, seal, and freeze overnight.
% Daily Value*
Total Fat 24g 36%
Saturated Fat 15g 75%
Sodium 43mg 1%
Carbs 24g 8%
*Percent Daily Values are based on a 2,000 calorie diet.