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Thomas Jefferson's Vanilla Ice Cream

 Thomas Jefferson's Vanilla Ice Cream
The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. —Taste of Home Test Kitchen
18 ServingsPrep: 15 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 2 quarts heavy whipping cream
  • 1 cup sugar
  • 1 vanilla bean
  • 6 egg yolks

Directions

  • In a large heavy saucepan, combine cream and sugar. Split vanilla
  • bean in half lengthwise. With a sharp knife, scrape seeds into pan;
  • add bean. Heat cream mixture over medium heat until bubbles form
  • around side of pan, stirring to dissolve sugar.
  • In a small bowl, whisk a small amount of the hot mixture into the egg
  • yolks; return all to the pan, whisking constantly.
  • Cook over low heat until mixture is just thick enough to coat a metal
  • spoon and temperature reaches 160°, stirring constantly. Do not
  • allow to boil. Immediately transfer to a bowl.
  • Place bowl in a pan of ice water. Stir gently and occasionally for 2
  • minutes; discard vanilla bean. Press waxed paper onto surface of
  • custard. Refrigerate several hours or overnight.
  • Fill cylinder of ice cream freezer two-thirds full; freeze according
  • to the manufacturer’s directions. (Refrigerate remaining mixture
  • until ready to freeze.) Transfer ice cream to a freezer container;

2 of 2

Thomas Jefferson's Vanilla Ice Cream (continued)

Directions (continued)

  • freeze for 4-6 hours or until firm. Repeat with remaining mixture.
  • Yield: 2-1/4 quarts.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.