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The World's Best Vanilla Ice Cream

Yield: 1 servings

Ingredients and directions for this recipe

2 c Whole milk
1 Vanilla bean
5 lg Egg yolks
3/4 c Sugar
1 c Heavy cream
1 ts Vanilla extract

Split vanilla bean lengthwise and scrape. In a medium saucepan, heat milk,
vanilla bean, and scrapings. Bring to a gentle boil, cover, and remove from
heat. Steep for 30 minutes. Combine egg yolks and sugar in the bowl of an
electric mixer. Beat at medium-high speed until very thick and pale yellow,
3 to 5 minutes. Meanwhile, return milk to a simmer. Remove vanilla bean.
Add half the milk to egg-yolk mixture and whisk until blended. Stir into
remaining milk and cook over low heat, stirring constantly, until mixture
is thick enough to coat a spoon. Remove from heat and immediately stir in
cream. Pass mixture through a strainer into a medium bowl, set over an ice
bath so it begins to chill. Stir in vanilla extract, then freeze in an
ice-cream maker according to manufacturer's instructions. Makes about 1
quart.

See also:
Previous recipe The World's Best Spinach Dip
Next recipe The World's Easiest Boston Cream Pie

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Charred Vegetable Relish
Foil-baked Flounder