Classic Vanilla Bean Ice Cream (Frozen Custard)
Rich and creamy frozen custard, flavored with vanilla bean, and slowly churned.
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Equipment
- Ice Cream Maker
Ingredients
- 2 cups cold heavy whipping cream, divided
- 1 cup whole milk
- 1 vanilla bean, seeds scraped
- 5 large egg yolks
- ¾ cup granulated sugar
- 2 tbsp light brown sugar
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tbsp good-quality bourbon or whiskey, optional
Instructions
- In a saucepan, whisk together 1 cup of the cream with the milk, vanilla bean seeds, egg yolks, sugar, brown sugar and salt.
- Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
- Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
- After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
- Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, add the bourbon.
- Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.
Notes
- The bourbon is optional, but the alcohol helps to maintain a smooth, creamy texture.
- Homemade ice cream is best eaten within about 2 weeks.
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