Vanilla Ice Cream
 
Makes approximately 2 quarts
Ingredients
  • 3 cups half-and-half
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 vanilla bean, split lengthwise and scraped, seeds reserved
  • 9 egg yolks
Instructions
  1. In a medium saucepan, combine half-and-half, sugar, vanilla extract, salt, vanilla bean, and reserved vanilla seeds. Bring mixture to a boil over medium-high heat, whisking often, until sugar is dissolved. Remove mixture from heat.
  2. In a medium bowl, whisk egg yolks until smooth. Using a ladle, pour 1 cup hot half-and-half mixture in a slow, steady stream into yolks, whisking constantly. Add another cup half-and-half mixture, whisking to combine. Transfer mixture back to pan, whisking to combine. Cook over medium heat, stirring constantly, until temperature registers 170° on an instant-read thermometer or mixture is thick enough to coat the back of a wooden spoon. Strain mixture through a fine-mesh sieve* into a stainless-steel bowl set in an ice-water bath. Let cool completely, stirring often.
  3. Transfer mixture to an airtight container, and refrigerate for at least 2 hours.
  4. Using an ice-cream maker, freeze half-and-half mixture according to manufacturer’s instructions. Transfer ice cream to a freezer-safe container. Freeze for at least 4 hours before serving. Ice cream can be stored, frozen, for up to 2 weeks.
Notes
*You may substitute cheesecloth for a fine-mesh sieve, if desired.
Recipe by Victoria at https://victoriamag.com/banana-bread-ice-cream-cake/