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Triple Vanilla Ice cream Recipe

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This recipe for Triple Vanilla Ice cream is from The Obie Family Cookbook 2013, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-2 vanilla beans -- you can reuse these
3/4 cup sugar
2 cups half-and-half
1 vanilla bean
7 egg yolks
2 cups heavy cream
1 Tbs pure vanilla extract
Directions:
Directions:
Place the sugar in a seal-able container. Push the vanilla beans into the sugar and close container. Let stand several days to a week so that the sugar takes on the flavor of the vanilla. Remove beans.
Slice one vanilla bean length-wise and scrape out the seeds into a large saucepan. Place the halves of the bean in the saucepan and cover with half-and-half. Heat on medium until steaming hot (180°F), then remove from heat. Remove vanilla bean pod.
In a large bowl, whisk together egg yolks and sugar. While whisking, slowly add hot half-and-half to the egg yolks, then return to the saucepan.
Cook custard over medium heat, whisking continuously, until thickened (175°F). Remove from heat.
Pour custard into a large bowl, and whisk in heavy cream and vanilla extract.
Chill a minimum of 8 hours, then churn, following the directions for your ice cream freezer.

 

 

 

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