PEPPER BISTRO | Excellent Vanilla Ice Cream

Excellent Vanilla Ice Cream

8 large egg yolks

1 cup sugar

1/4 tsp. coarse salt

2 cups whole, organic milk

1 vanilla bean (split and scraped) OR 2 tsp. pure vanilla extract

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In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

Stir 1 vanilla bean (split and scraped) or 2 teaspoons pure vanilla extract into custard. If using bean, cover custard and let stand 30 minutes.

Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. 

Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

• Source: Martha Stewart Living