Vanilla Bean Ice Cream

July 12, 2012 // Food and Drink

My birthday is in a couple of weeks.

I’m not sure how I’ll be celebrating it yet. Maybe pick up a baguette and some triple crème cheese. Possibly a Doctor Who marathon. Definitely some kind of dessert.

Nothing particularly special.

After reading this lovely article I wonder if I should be celebrating differently.

How do you celebrate your birthday?

Vanilla Bean Ice Cream

Yield: About 1 quart


  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ¾ cup granulated sugar
  • 1 cup milk, chilled
  • 2 cups heavy cream, chilled
  • 1 tablespoon vanilla bean paste


  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream, milk, and vanilla bean paste.
  4. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  5. Transfer to ice cream container and freeze for at least 4 hours before serving.
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