Vanilla Ice Cream

Name: Vanilla Ice Cream
Yield: Serves 8 (Makes 1 quart)
Ingredients: 1 1/2 cups, whole milk; 1 1/2 cups, heavy cream; 3/4 cup, granulated sugar; 4 inch piece, vanilla bean, slit lengthwise and seeds removed, pod reserved (see illustration below); 4 , large egg yolks

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Appears in Cook's Illustrated July/August 1993

Desserts or Baked Goods

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Frozen Desserts

The very best ice cream is made with egg yolks, but, for optimum flavor, cut back on the cream and sugar.

SERVES8 (Makes 1 quart)

TIME35 minutes, plus 30 minutes, 3 hours chilling, and 5 hours freezing

WHY THIS RECIPE WORKS

Early in our search for the best ice cream recipe, it became apparent that “French-style” ice cream, made with a custard base relying on egg yolks, far surpasses "Philadelphia-style" ice cream, made without eggs. In texture as wel...

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