adamclyde shares his recipee for vanilla ice cream, which he says is simple and very, very good. Davwud tried it out, and tells us Adam’s not exaggerating one little bit; this stuff is rich and luscious.

Adam’s Vanilla Ice Cream

1 vanilla bean
2 cups heavy cream
1 cup milk
3/4 cup plus 2-3 Tbsp. sugar
pinch of salt
6 egg yolks

Cut the vanilla bean in half lengthwise, scrape out the seeds and put the seeds and pod in a pot with milk, cream, 3/4 cup of sugar and pinch of salt. Heat slowly to 175F. Turn off heat. Meanwhile, whip yolks and 2-3 Tbsp. sugar until smooth and pale yellow. Temper yolks by adding small amounts of hot cream mixture while whisking. Once tempered, add egg mixture into pot with cream. Heat back up to 175F slowly, stirring constantly. Strain through fine mesh sieve. Chill to 40 degrees. Freeze in ice cream maker.

Carb Lover likes hers a touch less rich, so she uses fewer yolks and equal parts cream and milk.

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