The granddaddy of all ice cream recipes. It’s a classic for a reason. pairs beautifully with baked desserts like brownies, cookies, and pie.

Yield: approx 1.5 quarts

Tools

Ice cream maker (2 quart capacity recommended)
Large mixing bowl
Whisk
Chef or pairing knife
Airtight, freezer safe storage container

Ingredients

1 large egg
2 egg yolks
¾ cups granulated sugar
2 cups heavy whipping cream
1 cup whole milk
2 tsp vanilla extract
1 vanilla bean

Directions

In a large mixing bowl, combine egg, egg yolks and sugar. Whisk until fully combined and eggs are slightly fluffy.

Add cream, milk, and vanilla and continue to stir until combined and sugar is dissolved.

Carefully split vanilla bean and scrape beans out with dull side of a knife. Add beans to bowl, discard pod. Continue to stir until vanilla beans are evenly distributed and no longer clumped together. Cover bowl and refrigerate for at least 2-4 hours.

Churn mixture according to the directions for you ice cream maker. If you are using an ice cream maker that has a self contained freezer bowl, be sure to freeze it for at least 24 hours in advance. Don’t fill the mixer more than about 2/3 full, as the ice cream will expand as it aerates.

Mix until consistency is similar to soft-serve (15 – 30 mins). Immediately transfer ice cream to an air-tight, freezer safe container and freeze for at least 2 hours before serving.