Dessertschewoutloud5.0
Creamy Vanilla Bean Ice Cream
This vanilla bean ice cream is pure, rich, and creamy. Only the good stuff, nothing artificial about it. It's 5-ingredient bliss!
👥 10 Servings⏱️ Prep & Cook: 4h 5m⏳ Prep: 40 min🔥 Cook: 25 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- knife
- bowl
📝 Preparation Steps
1
simmer
2
Combine milk and cream in medium saucepan. Using sharp knife, split vanilla bean in half, lengthwise. Scrape out all the seeds into the saucepan. Put bean pod in saucepan; there is plenty of flavor left in pod. Bring mixture to slow boil. Reduce heat to simmer ⏱️ 30 minutes. Stir frequently. If you get a little milky film on top, just keep stirring.
3
combine
4
Combine 2 eggs, 3 yolks, and sugar in a medium bowl. Lightly beat until mixture is thick, smooth, and pale yellow. Remove bean pod from milk mixture. Measure out 1 cup of the hot mixture. Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking – you can also use a mixer on low speed. When combined, pour egg/milk mixture back into saucepan.
large eggs2
5
thicken
6
Stir constantly over low heat until mixture is thick enough to coat spoon. Do not let it boil. If using thermometer, it should be around 170F.
7
chill
8
Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely. Takes at least a few hours chill, so do this overnight if you like.
9
churn
10
Pour chilled custard into ice cream maker and churn until thickened, about ⏱️ 25 min. Transfer to airtight container and place in freezer to set.
Nutrition Facts
calories
212 kcal
fat Content
16 g
serving Size
1 serving
sugar Content
13 g
sodium Content
39 mg
protein Content
4 g
trans Fat Content
0.003 g
cholesterol Content
136 mg
carbohydrate Content
13 g
saturated Fat Content
10 g
unsaturated Fat Content
5 g
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