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Vanilla Ice Cream

June 24, 2015

Beautiful children and wonderful ice cream is always a win.

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It’s easy when they are still in a High Chair!

If you want the best ice cream recipes buy “The Perfect Scoop” by David Lebovitz. Ice Cream is easy but it is time consuming. Put it on your schedule. When you make your own you might remember your favorite childhood haunts.


Vanilla Ice Cream


  • 1 C. Whole Milk
  • 3/4 C. Sugar
  • 2 C. Heavy Cream
  • Pinch of Salt
  • 1 Vanilla Bean (split in half lengthwise)
  • 6 Lg. Egg Yolks
  • 3/4 t. Vanilla Extract


  1. In a medium sauce pan warm the milk, sugar, 1 C. of the cream and salt
  2. Scrape the vanilla bean seeds into the warm milk (add the bean too)
  3. Cover and remove from heat; let steep for 30 minutes
  4. In a large bowl pour the other C. of cream and set a mesh strainer on top
  5. In another bowl whisk the egg yolks; slowly pour the warm mixture into the egg yolks while whisking constantly
  6. Scrape the warmed egg yolks back into the saucepan
  7. Over medium heat stir the mixture constantly while scraping the bottom until mixture thickens
  8. Pour custard mixure through the strainer and stir it into the cream and add the vanilla bean
  9. Add the vanilla extract and stir until cool over an ice bath
  10. Chill mixture until thoroughly cold in the refrigerator
  11. Remove the vanilla bean and follow directions of your ice cream maker to freeze.







Yield (Approx. 1 Quart)

Recipe from: “The Perfect Scoop” by David Lebovitz

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