This recipe creates a rich and creamy vanilla bean ice cream, perfect for summer days or any dessert occasion.
In a mixing bowl, whisk the egg yolks until they are smooth and slightly thickened.
Whisking the yolks thoroughly ensures a creamy texture in the final product.
In a saucepan, heat the milk, cream, and vanilla bean (split and scraped) over medium heat until it just begins to simmer.
Do not let the mixture boil, as this can affect the texture of the ice cream.
Gradually whisk the hot milk mixture into the egg yolks, then return the mixture to the saucepan.
Adding the hot milk slowly prevents the eggs from curdling.
Cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
Stirring constantly prevents the mixture from sticking to the pan.
Strain the mixture through a fine sieve into a bowl, then chill it in the refrigerator for at least 4 hours.
Chilling the mixture thoroughly ensures a smoother texture when churned.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
Follow the ice cream maker's instructions for the best results.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Freezing the ice cream allows it to firm up to the perfect consistency.
Serve the ice cream in bowls or cones, and enjoy!
Add toppings like fresh fruit or chocolate sauce for extra flavor.
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