Split the vanilla pod in half, lengthwise. A paring knife will do the job really well.
Use the back of a paring or butter knife to scrape out the beans out of the vanilla pod.
Add the beans and pods into a stainless steel pot along with the cream and milk. I cut each half of the vanilla pod in half cross-wise so it would fit in the pot. Heat gently over low heat.
While the milk and cream are heating up and infusing, seperate the eggs, we don't need the whites in this recipe but you can save them in the freezer for when you need them elsewhere.
When the milk and cream begin to steam up and start to scald, add the sugar to the yolks.
Whisk together for about 30 seconds
Using a ladel, slowly pour half the cream mixture into the egg yolks in a slow steady steam whilst continuosly whisking to avoid cooking the eggs too fast!
Whisk for about 1 minute
Pour onto the rest of the cream on the pot while stirring continuosly.
Stir continuosly with a wooden spoon or spatula over low-medium heat
Stir continuosly untill it thickens and coats the back of the spoon.
At this point, you can serve it warm, or cool it down in an ice bath and serve it at room temperature. Serve it over fresh fruits, sponge cake, Angel Food cake. Remember to discard the vanilla pods!
Also, would be a good idea to strain the mixture before serving in case there are any lumps of cooked egg. If not using vanilla pod, then add the vanilla extract towards the end, off the heat!
To use as an Ice cream base, simply chill in an ice bath and then chill in the fridge for 4 hours. Churn in your ice cream maker according to the instructions of your machine's manifacturer.
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- 2.0c Heavy cream
- 1.0c Whole milk
- 6.0 Egg yolks
- 6.0Tbsp White sugar
- 1.0 Vanilla bean
- 1.0tsp Pure vanilla extract