So smooth, creamy, decadent, flavorful and satisfying! I love the creaminess of custard-style ice cream over Philadelphia style hands down. The texture and mouth feel of custard based is so much more pleasant than the butter fattiness of Philadelphia. I learned that a couple of years ago when I tried this recipe; and even though my favorite style requires more ingredients and wait time, I promise it’s worth every minute. Thanks for reading, enjoy!
Vanilla Bean Ice Cream – adapted from The Food Network
- 5 egg yolks
- 3/4 cup sugar, vanilla sugar if you have it (next time I will use a less – it’s pretty sweet!)
- 1 cup heavy cream
- 2 cups whole milk
- 1 vanilla bean, split and scraped
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine.
Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.