Blue Ribbon Vanilla Bean Ice Cream

Cool down and indulge with your very own vanilla bean ice cream.
Ingredients:
- 6 Egg Yolks
- 6 Ounces Sugar
- 1 Pint Milk
- 1 Cup Heavy Cream
- 1 Vanilla Pod
- A Pinch of Salt
Directions:
- In a large glass bowl, combine the egg yolks and sugar. Whisk together until light and thick.
- Open the vanilla pod with a sharp paring knife and scrape out the seeds. In a small saucepan, over medium heat, scald the milk with the vanilla pod and seeds. Remove the vanilla pod.
- Gradually whisk a small amount, about one third, of the scalded milk into the egg yolk mixture. Then whisk the egg yolk mixture back into the saucepan. Transfer the mixture back to the glass bowl.
- Heat the egg yolk mixture over a small pot of simmering water, stirring constantly, until the mixture thickens and coats the back of a spoon. Immediately remove from heat.
- Stir in the heavy cream and add the salt.
- Refrigerate overnight to mature (see notes).
- Freeze in an ice cream machine according to the manufacturers directions.
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[@ansumathew156]

Great recipe 👏👏 Hi from USA🇺🇸

[@Karli_Pingleton]

Hello! Thanks for watching! 😁

[@grzegorzcaputa]

Culinary greetings from Poland!

[@Karli_Pingleton]

Hello! 👋