Vanilla Ice Cream

This quick method is from Ben and Jerry's Homemade Ice Cream and Dessert Book. We used a vanilla bean instead of extract for a more intense flavor.

  • Yield: Makes 1 quart

Source: Martha Stewart Living, July/August


  • 1 cup milk
  • 1 vanilla bean
  • 1 whole egg
  • 2 egg yolks
  • 3/4 cup sugar
  • 2 cups heavy cream


  1. Pour milk into a small saucepan. Split the vanilla bean in half lengthwise, and with the tip of a small knife scrape the tiny seeds into the milk. Add the empty pod and heat mixture over a low flame until just below boiling. Set aside to cool.

  2. Beat the egg and egg yolks at high speed until light and fluffy, about 2 minutes. Gradually add the sugar, beating until mixture thickens. Lower the speed and mix in the cooled milk. Remove the pod and add the cream. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.


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