Vanilla Bean Snow Cream


Basic Vanilla Ice Cream Custard

2 2/3 c. heavy cream

1 vanilla bean

4 egg yolks

2/3 c. granulated sugar

1/4 tsp. salt

1 gallon of fresh, clean snow.


Split vanilla bean lengthwise. Place in a saucepan with the heavy cream. Bring slowly to a boil and remove from heat. Let the cream sit for 20 minutes to allow the vanilla essence to infuse into it. In the meantime, beat the egg yolks with the sugar and salt until thickened and lemon yellow. Carefully whisk the egg yolk mixture into the vanilla cream after removing vanilla pod and return to a low heat. Stir constantly while heating until the custard becomes thick enough to coat the back of a spoon. Do not boil or the eggs will curdle and the custard will seperate. Cool and freeze in ice cream maker or mix with the clean snow. Serve immediately or cure in the freezer for one hour.


Leave A Comment

Your email address will not be published. Required fields are marked *