25 Degrees' vanilla ice cream

Time 20 minutes
Yields Serves 4
25 Degrees’ vanilla ice cream

In a medium saucepan, heat the half-and-half with the vanilla bean and seeds over medium heat until just simmering.


In a large bowl, whisk the sugar and egg yolks until the mixture turns a pale lemon color. Slowly whisk the warm half-and-half into the egg yolk mixture. Stir the mixture over medium heat until it coats the back of a spoon, about 2 to 3 minutes.


Strain the mixture into a bowl, discarding the vanilla bean, and cool in an ice bath. Chill until cold. Process in an ice cream machine according to the manufacturer’s directions, spoon into a container and place in freezer.

From 25 Degrees in Hollywood.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.