A few days ago I made these sea salt caramel brownies and then decided they’d go perfectly with a nice scoop of vanilla bean ice cream. I used a simple recipe egg-custard recipe and some of my own vanilla extract to create this easy dessert.
What you’ll need:
- 1 cup heavy cream
- 1 cup half-and-half
- 1 cup milk
- 2/3 cup granulated sugar
- 2 vanilla beans, split lengthwise and scraped,
- 2 tablespoons of vanilla extract
- 6 large egg yolks
What to do:
Combine cream, half-and-half, vanilla extract, vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat. Once it begins to boil, remove from heat, cover and allow it to steep for about 15 minutes.
Meanwhile, whisk egg yolks and sugar in a second large bowl until smooth and fluffy. It should have a light yellow color.
Add cream mixture from heat and slowly pour about 1 cup into the egg yolk mixture, whisking constantly until smooth. Add the rest of the cream slowly, while continuing to whisk (on low) the mixture. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. Make sure to not over-cook.
Remove custard from heat and strain through a fine-mesh strainer into a bowl, scraping as much vanilla bean through the strainer as possible. Allow the mixture to cool to room temperature, about 10 to 15 minutes. Then cover and place in the refrigerator to chill completely, at least 3 hours. Your mixture should be completely chilled before you add it to your ice cream maker. Once chilled, use your ice cream maker according to the manufacturer’s instructions then freeze overnight and serve.