Description
This recipe yields the perfect custard base for churning in your Cuisinart ice cream maker. The use of real vanilla bean ensures a deeply aromatic and truly classic flavor. Ensure your Cuisinart freezer bowl is fully frozen (usually 24 hours) before starting!
Ingredients
Scale
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 1/4 teaspoon Salt
- 1 Vanilla Bean, split lengthwise, seeds scraped (or 2 teaspoons pure vanilla extract if skipping the bean)
- 4 large Egg Yolks (optional, for richer custard style)
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. If using a vanilla bean, scrape the seeds into the mixture and drop the pod in as well. Heat over medium heat, stirring until the sugar is completely dissolved and the mixture is steaming gently (do not boil).
- If using egg yolks: In a separate bowl, whisk the egg yolks. Slowly temper the hot milk mixture into the yolks by whisking in about 1/2 cup of the hot liquid, then slowly pour the tempered yolk mixture back into the saucepan.
- Continue to cook over low heat, stirring constantly with a rubber spatula, until the mixture thickens slightly and coats the back of the spatula (reaching about 170°F/77°C). Do not let it boil.
- Remove from heat. If using a vanilla bean pod, remove and discard it. Stir in vanilla extract now if you are not using the bean seeds.
- Pour the base into an airtight container, cover the surface directly with plastic wrap to prevent a skin from forming, and chill thoroughly in the refrigerator for at least 4 hours, or preferably overnight, until very cold (below 40°F/4°C).
- Pour the chilled base into your Cuisinart ice cream maker bowl (which should be frozen solid) and churn according to the manufacturer’s instructions, usually about 20–25 minutes, until it reaches a soft-serve consistency.
- Transfer the soft ice cream to an airtight container and freeze for an additional 2–4 hours to fully firm up before serving.
Notes
- For a richer, French-style custard base, always use the egg yolks. For a simpler, Philadelphia-style base, omit the yolks and increase the cream/milk slightly if desired.
- If your Cuisinart machine requires it, ensure the bowl is frozen for a full 24 hours prior to churning.
- For a stronger vanilla flavor, steep the vanilla bean pod in the cold base overnight in the refrigerator before churning.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Churned Ice Cream
- Method: Stovetop Base + Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 28g
- Sodium: 70mg
- Fat: 21g
- Saturated Fat: 13g
- Protein: 6g
- Cholesterol: 135mg