Basic Vanilla Ice Cream

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By: Dee Van Dyk

It might be a basic and simple flavour, but there's a reason why vanilla ice cream is Number 1 with many ice cream lovers: it's delicious. The secret to getting the best results is to use natural ingredients -- don't substitute vanilla flavouring here!

Ingredients

1-1/4 cups (300 mL) whole milk

1 vanilla bean

4 large egg yolks

1/2 cup (125 mL) vanilla sugar

1-1/4 cups (300 mL) whipping cream (35 per cent milkfat)

Preparation

Using a knife, split vanilla bean in half lengthwise and scrape seeds into the top of a medium-sized double boiler. Add the vanilla pod to a saucepan, along with the whole milk and whipping cream.

Bring milk mixture to a simmer over medium heat, then remove from heat and allow to cool for about 15 minutes, allowing the flavour from the vanilla pod to infuse.

Remove vanilla pod and discard.

In a medium-sized bowl, whisk egg yolks and vanilla sugar together until thick and pale yellow.

Add the egg mixture to the milk and cook over boiling water until the mixture is thick enough to coat the back of a wooden spoon. Don't let the mixture boil.

Cover and refrigerate until completely cool. (Three hours or overnight.)

Transfer mixture to an ice cream maker and freeze according to manufacturer's directions.

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