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Vanilla Ice Cream Base

This is the base recipe. See blog post above for add-in options like roasted bananas!
Course: ice cream

Ingredients

  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 large vanilla bean scraped
  • 1 cup sugar
  • 10 yolks

Instructions

  • Heat the heavy cream, milk, vanilla bean and sugar in a medium sauce pan over medium-low heat. The longer you let this mixture sit, the stronger the vanilla flavor will be. I often bring the mixture to a simmer, turn off the heat and let it steep for an hour or so. Before you continue with the recipe, you will need to bring it back to a simmer.
  • Whisk together the yolks in a medium sized bowl. Remove the cream mixture from the heat and whisk a small amount of the cream into the egg mixture. Add enough cream to warm the eggs.
  • Once the eggs are warm, add them back into the pot of remaining cream. Use a rubber spatula to gently stir the custard over low heat. Continue stirring until the mixture starts to thicken.
  • When the custard seems to be getting thicker, lift the rubber spatula and run your finger through it. It is done when the custard clings to the spatula.
  • Strain the custard through a fine mesh strainer or chinois into a shallow dish. Cover the dish with plastic wrap and immediately place in the refrigerator.
  • Allow the custard to "ripen" for 6 to 12 hours for the best result. If you are in a rush, at least make sure the custard is thoroughly chilled. As you can see above that the custard will be quite thick once it has chilled.
  • If you want vanilla ice cream, freeze this custard in an Ice Cream Maker according to the manufacturer's instructions.