Vanilla Ice Cream
by Walter Staib on Jul 25, 2013
Chef Walter Staib of A Taste of History shares this vanilla ice cream recipe. In a fun article, Chef Staib explains that the founding fathers were critical in bringing the dessert to America, even Dolley Madison was a fan.
- Servings
- 1 1/2 quarts
- Course
- Dessert
Ingredients
- 4 cups heavy cream
- 3 egg yolks
- ¾ cup granulated sugar
- 1 vanilla bean, split and seeds removed
Instructions
-
Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
-
In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
-
Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
-
Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
-
Return the pot to the stove and cook over low heat, stirring constantly with a rubber spatula, until it is thick enough to coat the back of a spoon.
-
Transfer the custard to the ice bath and cool it, stirring occasionally, until it is cool to the touch. Remove from ice bath, cover, and refrigerate until cold.
-
Spin in ice cream maker following the manufacturer’s instructions.