Recipe: Vanilla Bean Ice Cream

Mamàn is the pecan pie maven in the family, so with her out of the state for Thanksgiving, the dessert responsibility fell to Pops. He’s not much into baking, but he sure does LOVE to make ice cream. No matter what flavor he makes, it’s always astoundingly good, and this is the absolute best vanilla bean ice cream I’ve ever tasted. Thick and rich, almost marshmallow-y, and delicious over the fresh mango cobbler we made.

Vanilla Bean Ice Cream

makes about one quart


7 large egg yolks

3/4 c. sugar

dash salt

1 vanilla bean (a great quality bean is the secret to a superlative ice cream)

2 c. half and half

1 1/2 c. heavy cream


1. Whisk egg yolks with sugar and salt in a large bowl; set aside. Split the vanilla bean lengthwise and scrape out the seeds. Combine beans, seeds, half and half, and heavy cream in a large saucepan and bring just to a simmer.

2. Gradually whisk hot cream into the egg yolk mixture. Return it all to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of the spoon (don’t let it boil).

3. Strain through a sieve into a large bowl and refrigerate until thoroughly chilled. Freeze in your ice cream maker according to the manufacturer’s instructions.


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