French Vanilla Bean Ice Cream

In the kitchen we’re making french vanilla bean ice cream with Susanna Williams, the woman behind Susanna’s ice cream.

Makes one quart

INGREDIENTS:French Vanilla Bean Ice Cream

  • 1 vanilla bean
  • 2 cups heavy cream
  • 1 cup half-and-half
  • 2/3 cup sugar
  • 6 egg yolks


  1. Split vanilla bean lengthwise and scrape the seeds into a small non-reactive saucepan. Add vanilla bean.
  2. Add the cream, half-and-half, and sugar, and warm until the sugar is dissolved, stirring occasionally.
  3. Whisk egg yolks gently to break them up, add three or four tablespoons of the warmed cream mixture, and stir. Then add this mixture to the warm cream, stirring continuously.
  4. Heat, stirring continuously, until the mixture coats the back of a spoon or reaches 175° on an instant-read thermometer.
  5. Pour the mixture into a bowl through a fine sieve, removing the vanilla bean, and chill for several hours, preferably overnight. Add vanilla bean back into custard. Remove the vanilla bean before freezing.
  6. Freeze according to the directions for your ice-cream maker.

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