Скачать или смотреть This homemade vanilla bean ice cream recipe just hits the spot!

When you open the freezer and realize that you have no ice cream, it’s almost a catastrophe (at least in my head). But that’s the perfect opportunity to make homemade vanilla bean ice cream!

INGREDIENTS

2 cups + 2 tbsp whole milk
1 1/4 cups heavy cream
3/4 cup sugar
2 tbsp corn syrup
1/4 tsp kosher salt
2 large egg yolks
1 tbsp cornstarch
1 tbsp vanilla bean paste (or vanilla extract)

INSTRUCTIONS

In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.
While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.
When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.
Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.
Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.