Here’s our Test Kitchen’s best vanilla ice cream recipe.
With a small knife split the vanilla bean lengthwise and scrape seeds from bean.
Add seeds and split bean to pan.
Credit: Andy Lyons
Heat over medium-high heat.
When mixture just begins to bubble around edges, remove from heat; cover.
Let seeds and split bean soak for 30 minutes to infuse the liquid.
Remove and discard vanilla bean.
Whisk in remaining sugar until smooth.
Uncover cream mixture and heat over medium-high heat until almost simmering.
Reduce heat to medium.
(This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.)
Stirring constantly with a wooden spoon, slowly pour yolk mixture into hot cream in saucepan.
Continue to cook on medium, stirring constantly in a figure eight to cover entire bottom of pan.
Pay close attention as the consistency can change quickly.
You’ll notice the mixture thickening slightly and feel a little more resistance as you stir.
Remove the pan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl.
Remove and cover with plastic wrap.
Refrigerate for at least two hours until completely cold.
Stir in vanilla extract just before churning and freezing the ice cream.
2,000 calories a day is used for general nutrition advice.
