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Homemade Vanilla Ice Cream

  • Servings: 8
  • Yield: Makes 1 1/2 quarts
Homemade Vanilla Ice Cream

Photography: Maura Mcevoy

Source: Martha Stewart Living, July 2003


  • 2 vanilla beans, split lengthwise and scraped
  • 2 cups milk, chilled
  • 6 large egg yolks
  • 3/4 cup plus 2 tablespoons sugar
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract


  1. In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.

  2. Prepare an ice bath; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.

  3. Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.

  4. Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.

  5. Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled. Stir in extract. Freeze in an ice-cream maker according to manufacturer's instructions.

Reviews (2)

  • ElissaK 7 Jan, 2013

    What is the extra sugar for?

  • beth62881 2 Oct, 2011

    This was delicious and came out perfect. I liked that she was more specific about how the custard should be heated, rather than just saying to scald, which is too unclear for me. This was my first time making ice cream and it came out perfect. Highly recommended.

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