Vanilla Ice Cream

Vanilla Ice Cream

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.

Yield: 1 1/2 quarts

Course:
Occasion: ,

Ingredients

  • 4 cups heavy cream
  • 3 egg yolks
  • ¾ cup granulated sugar
  • 1 vanilla bean, split and seeds removed

Directions

  1. Prepare an ice bath by filling a large bowl with ice water and setting a slightly smaller bowl atop.
  2. In a medium sized sauce pot, bring the cream, half of the sugar, and the vanilla beans and pod to a simmer
  3. Meanwhile, in a medium sized bowl whisk together egg yolks and remaining sugar until light
  4. Slowly add hot cream to egg mixture, ¼ cup at a time, whisking all the while.
  5. 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.
  6. 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.
  7. Spin in ice cream maker following the manufacturer’s instructions.

Tips/Techniques

This vanilla ice cream is pictured with sauce and almonds, which you may add or change to include your own toppings.