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Old-Fashioned Vanilla Bean Ice Cream

Old-Fashioned Vanilla Bean Ice Cream is a rich, creamy dessert made with a custard base, infused with real vanilla beans for a deep, rich flavor.
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Servings: 2 Quarts
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups Heavy cream
  • 2 cups Whole milk
  • 1 1/4 cups Maple syrup
  • 1 Vanilla bean (or 1/2 tsp. Vanilla bean paste or powder)
  • 7 Egg yolks (large)
  • pinch Sea salt
  • 1 tsp Vanilla extract

Method
 

Make the Custard
  1. Split down the middle and scrape the vanilla bean, adding seeds and pod to a saucepan with the cream (1 cup), milk and 1/2 the maple syrup. If using ground vanilla powder or vanilla extract, add this in a later step.
    Heat over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 30 minutes.
  2. In a separate bowl, which egg yolks, remaining syrup, and salt until smooth.
  3. Slowly whisk the warm milk mixture into the yolks, then return the combined mixture to the saucepan.
Cook the Custard
  1. Stir constantly over low-medium heat until thickened enough to coast the back of a spoon or the custard reaches 170-175 ℉.
  2. Put the remaining cream in a bowl, placing the sieve on top. Set aside. (See photo)
  3. Remove the vanilla pod and strain the custard through a fine sieve into the bowl with the sieve. Stir in vanilla ground powder and/or extract, if using. Let cool, then refrigerate for at least 4 hours or overnight.
Churn the Ice Cream
  1. Churn in a 2-quart ice cream maker according to manufacture’s instructions (approx. 30-60 minutes).
  2. Transfer to a container and freeze for 4-6 hours before serving for a scoop-able consistency.

Notes

  • If you don’t have a 2-quart ice cream maker, just cut the recipe in half for a 1-quart recipe.