Get out the ice cream maker! Requiring just 5 ingredients, this recipe for classic vanilla ice cream couldn’t be easier.
- 1 1/2 cups half-and-half
- 1 1/2 cups evaporated low-fat milk
- 2/3 cup sugar, divided
- 1 vanilla bean, split lengthwise and seeds scraped
- 3 large egg yolks
How to Make It
Bring half-and-half, milk, 1/3 cup sugar, and vanilla bean and seeds to a simmer in a medium saucepan. Why? Heating dissolves the sugar and infuses the vanilla into the liquid.
Combine yolks and remaining 1/3 cup sugar in a bowl, whisking vigorously until thick and pale. Why? Whisking dissolves the sugar and thickens the yolks.
Gradually add 1 cup of hot milk mixture to yolk mixture in a thin stream, stirring constantly with a whisk. Add yolk mixture to pan, and cook over medium-low heat for 2 minutes or until a thermometer registers 160°.
What’s happening? The yolks are warming up enough to cook with the rest of the hot milk mixture.
Strain into a clean bowl set over an ice-water bath, stirring to cool. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions.
What’s happening? Straining removes the vanilla bean and any tiny bits of egg that may have coagulated, ensuring the smoothest consistency.