Vanilla Bean Ice Cream

Now that the chickens are laying well I have more eggs than we can eat (one can only eat so many boiled eggs). When I have an overabundance of eggs I usually make pound cake. Since I still have 2 in the freezer (from the last eggsplosion) I decided to make ice cream instead.

Vanilla Bean Ice Cream



3 cups half and half

1 cup heavy cream

1 vanilla bean

8 egg yolks

1 1/4 cups sugar

2 teaspoons vanilla extract

In a 3 quart pot combine half and half and cream. Split the vanilla bean and, using the back of the knife, scrape out the seeds. Add seeds and bean to the pot.

Cook over medium heat, stirring occasionally, to just a simmer. Meanwhile, beat the egg yolks and sugar in a stand mixer fitted with a paddle attachment until they begin to lighten in color, about 5 minutes. With mixer at low speed pour in hot cream mixture, a little at a time, until half has been added. Add the rest and then return to the pot. Cook, stirring frequently, until mixture thickens and coats the back of a wooden spoon. Pour into a bowl and let stand at room temperature for 20 minutes. Stir in vanilla extract, cover with plastic wrap and place in refrigerator. Chill for 8 hours or over night. You now have ice cream base.

To make ice cream, follow the directions with your ice cream maker. I have a small machine so this made enough for two batches. Enjoy!