Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

  • 2 1/2 cups heavy whipping cream
  • 1 1/2 cups whole milk
  • 2 vanilla beans
  • 1/2 cup light brown sugar
  • 5 egg yolks
  • 1 tablespoon bourbon


In a saucepan, combine the cream and milk.  Scrape the seeds from the vanilla beans and add the seeds and the bean pods to the saucepan.  Bring to a gentle simmer over medium heat.

In a bowl, whisk together the brown sugar and egg yolks.  Slowly drizzle a cup of the hot cream into the eggs, whisking them constantly, then scrape the mixture back into the saucepan.  Continue to whisk constantly while cooking over medium heat, until the custard thickens enough to coat the back of a spoon.

Pour the custard through a mesh strainer into a bowl to remove any bits of cooked egg and the vanilla bean.  Stir in the bourbon.

Cover with plastic wrap resting against the surface of the custard and refrigerate until thoroughly chilled, preferably overnight.

Churn the chilled custard according to the manufacturer's instructions on your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts

Recipe from Curly Girl Kitchen