关于此食谱

浓郁、顺滑、香气深厚——这就是你记忆中的香草冰淇淋。用蛋黄、淡奶油和全脂牛奶制作的正宗蛋奶沙司为基础，搅打成丝般顺滑、易于挖取的梦幻甜品，具有纯正的香草风味，任何商店购买的冰淇淋都无法比拟。这是一个经典食谱，一旦掌握蛋奶沙司制作技巧就变得简单易行，还可以无限地作为混合馅料、冰淇淋圣代的基础，或直接享用圆筒冰淇淋。

步骤说明

1. 1

   At least 24 hours before churning, place the bowl of your ice cream maker in the Ziploc bag (Pint size) to freeze completely. This step is critical for proper churning.

2. 2

   In a saucepan, combine the heavy cream, milk, half the granulated sugar (6 tablespoons), the vanilla bean, and scraped vanilla seeds. Set over ^[medium heat] and warm, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not boil. Remove from heat.

3. 3

   In a mixing bowl, whisk together the egg yolks and remaining 6 tablespoons of granulated sugar until the mixture is pale, thick, and ribbony, about 2 minutes.

4. 4

   Temper the eggs: very slowly pour about 1 cup of the hot cream mixture into the egg yolks mixture in a thin, steady stream, whisking constantly. This gradually raises the temperature of the eggs without scrambling them. Then pour the tempered egg mixture back into the saucepan with the remaining heavy cream.

5. 5

   Return the saucepan to ^[medium-low heat]. Cook, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon and reaches %[170–175°F] on a meat thermometer. Do not let it boil. This takes about 5–8 minutes.

6. 6

   Immediately pour the custard through a sieve into a clean mixing bowl to remove the vanilla bean and any cooked egg bits. Stir in the vanilla extract and fine sea salt. Let cool for 10 minutes at room temperature.

7. 7

   Press a sheet of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight. The custard must be completely cold before churning — this is key to a smooth, creamy result.

8. 8

   Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions, typically 20–25 minutes, until it reaches a soft-serve consistency.

9. 9

   Transfer the churned ice cream to a airtight container. Press plastic wrap directly onto the surface, seal with a lid, and freeze for at least 2 hours until firm and scoopable. For best texture, let it sit at room temperature for 3–5 minutes before scooping.