Food & Cooking Recipes Dessert & Treats Recipes Vanilla Ice Cream for Lemon Curd-Pistachio Sundaes 4.0 (8) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 23, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 15 mins Total Time: 3 hrs 35 mins Yield: Makes About 1 1/2 Quarts Homemade vanilla ice cream takes this updated soda-fountain classic to a new level. Use this recipe to make Lemon Curd-Pistachio Sundaes. Ingredients 1 ½ cups heavy cream 1 ½ cups whole milk ¼ teaspoon coarse salt ¾ cup sugar, divided 1 vanilla bean, seeds scraped and pod reserved 6 large egg yolks Directions Combine cream, milk, and salt in a saucepan. Add 1/4 cup plus 2 tablespoons sugar. Add vanilla bean seeds and pod. Bring mixture to a simmer, stirring, about 4 minutes. Whisk together egg yolks and remaining 1/4 cup plus 2 tablespoons sugar. Whisk half the hot milk mixture into yolks, 1 ladle at a time. Pour mixture into pan, and cook over medium heat, stirring constantly, until custard is thick enough to coat the back of a spoon, about 8 minutes. Pour custard through a fine sieve into a bowl set in a larger bowl of ice water; discard vanilla pod. Let cool, stirring occasionally. Refrigerate custard until cold, at least 2 hours and up to 2 days. Chill a loaf pan in freezer. Freeze custard in an ice cream maker according to manufacturer's directions. Transfer to pan. Cover with plastic wrap, and freeze until hardened, at least 2 hours and up to 3 days. (If ice cream is in freezer longer than 2 hours, let soften at room temperature 10 minutes before scooping.) Rate it Print