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vanilla bean ice cream
this vanilla bean custard based ice cream is creamy and delicious
Course
Dessert
Cuisine
American
Keyword
chocolate ice cream, ice cream maker
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
freeze time
4
hours
hours
30
minutes
minutes
Total Time
5
hours
hours
15
minutes
minutes
Servings
16
servings
Calories
150
kcal
Author
Ashlee Marie
Ingredients
3/4
C
granulated sugar
1/4
tsp
salt
6
egg yolks
1 1/2
C
whole milk
1 1/2
C
heavy whipping cream
1
vanilla bean
US Customary
-
Metric
Instructions
Split the vanilla bean lengthwise and scrape out the seeds
Put both the bean and the seeds in a sauce pan with the whole milk
Bring to a simmer over medium heat, then remove from heat and let steep for 10 mins
In a mixing bowl beat the sugar, salt and egg yolks
Pull out the bean and beat the warm milk into the eggs
Pour the mixture back into the sauce pan and place over low heat (you don't want to "scramble" the eggs by cooking too hot or too fast).
Stir constantly until the mixture thickens into a custard base texture (it will coat the back of a spoon but will still be pourable)
Pour through the strainer again into a bowl, add the cream
Stir well and refrigerate overnight (or 4-6 hours).
Stir it well then run it through your
ice cream machine
according to the directions, about 30 mins
Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.
Nutrition
Calories:
150
kcal
|
Carbohydrates:
11
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
106
mg
|
Sodium:
58
mg
|
Potassium:
54
mg
|
Sugar:
11
g
|
Vitamin A:
462
IU
|
Vitamin C:
1
mg
|
Calcium:
49
mg
|
Iron:
1
mg