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Vanilla ice cream

Servings: 5 c. churned ice cream
2 c. heavy cream
1 c. milk
1 vanilla bean
4.5 oz. sugar
5 egg yolks


ice cream mixture Split the vanilla bean down the middle, scrape out the seeds and combine both bean and seeds with the cream, milk and 2 oz. of the sugar. Heat the mixture on low heat until it reaches a low simmer.

While the milk and cream are heating, whisk the egg yolks and remaining sugar together until they form a homogeneous mass.

When the milk and cream mixture reaches a low simmer, add very small quantities into the egg yolk/sugar mixture while whisking hard. Add back into the pot and heat slowly over medium-high heat to 180° F, constantly stirring.

Strain into a bowl set in an ice bath and keep stirring until chilled in order to stop the cooking process.

Let the mixture sit covered in the refrigerator overnight to mature.

ice cream machine Fish out vanilla bean. Place in an ice cream machine and let church for 15–20 minutes or until soft service-consistency. (Do not over churn; it will become grainy in consistency.)

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