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Vanilla-Bean Ice Cream


Vanilla sugar is simply sugar in which vanilla beans have been stored for several weeks; the vanilla flavor and aroma infuse the sugar, making it a delicious addition to many recipes.

  • Yield: Makes about 1 1/4 quarts

Source: Martha Stewart Living Television, April 1999


  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean, split lengthwise and scraped
  • 8 large egg yolks
  • 2/3 cup vanilla sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract


  1. In a small saucepan over medium-high heat, combine milk, heavy cream, and vanilla bean with scrapings. Bring to a boil. Remove from heat, and let steep for 1 hour.

  2. In a large bowl, whisk yolks, vanilla sugar, and salt to combine. Bring milk mixture to a boil, and remove vanilla bean; reserve for another use. Slowly add to yolks while whisking constantly. Let stand 5 minutes.

  3. Prepare an ice-water bath: Fill a large bowl with cold water and ice. Add vanilla extract to the ice-cream base, stirring to combine. Strain through a fine sieve over a medium bowl. Set bowl with ice-cream base in ice-water bath to cool, about 30 minutes. Transfer to an ice-cream maker, and freeze according to the manufacturer's directions.

Cook's Notes

Prepare vanilla sugar about a week before making the ice cream: Immerse two vanilla beans in a pound of granulated sugar; allow to infuse in an airtight container until ready to use. Plain granulated sugar may be substituted.

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