Vanilla Bean Frozen Custard
Author's Notes: Frozen custard is ice cream's more decadent cousin. Egg yolks help make custard super thick and creamy, making for a a delicious summertime treat. Using fresh vanilla bean elevates the frozen custard from ordinary to gourmet. Recipe by Cuisinart.
Vanilla Bean Frozen Custard Print Recipe
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup granulated sugar, divided
- pinch salt
- 1 whole vanilla bean, halved and seeds scraped
- 5 large egg yolks
- 1½ teaspoons pure vanilla extract
- 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. 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. 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.
- 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.