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
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Total Time
Prep: 15 min. + chilling Process: 20 min./batch + freezing -
Makes
2-1/4 quarts
Reviews
Absolutely delicious-creamy and rich! I used vanilla extract in place of vanilla bean, and churned in 2 batches. So fun to make a recipe credited to Thomas Jefferson!
My husband declared this to be the best vanilla ice cream recipe ever. I have to agree. It's so creamy and luscious on the tongue however I believe this should be called frozen custard instead of vanilla ice cream. Either way it's wonderful
Delicious ice cream, but was time consuming for me to make. I had to divide this into thirds and make the ice cream in three batches since my ice cream maker is small. It was worth it!
I cut the recipe down to 1/4 based on the size of my ice cream freezer and the amount of cream I had on hand. I used two full egg yolks. Recipe came out great. It looks like there are a lot of steps but they are really not that much work.
Great recipe! Very rich and creamy...and surprisingly easy. This is a keeper.
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Great rich flavor for such an easy recipe. It has little black specks and rolls when dipped just like the expensive store ice creams. Be sure you seive the custard before you put it in the ice cream freezer as you don't want little egg bits in your ice cream. This ice cream kept well, too (nearly 2 weeks) in the freezer.