thepioneerwoman5.0
Vanilla Bean Ice Cream
This homemade vanilla bean ice cream recipe is the perfect dessert. Enjoy scoops with a slice of cake, helping of cobbler, or by itself drizzled with caramel.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
- ●bowl
- ●strainer
- ●stove
📝 Preparation Steps
1
Heat the half-and-half and sugar in a saucepan over low heat, adding vanilla bean seeds (“caviar”) to the mixture. (You can also drop in the scraped vanilla bean, just to extract all the flavor. Make sure to discard the bean before moving to the next step.) Turn off heat when mixture is totally heated.
vanilla bean, split and scraped1
2
Beat the egg yolks by hand or with an electric mixer until the yolks are pale yellow and slightly thick. Temper the egg yolks by slowly drizzling into the 1 1/2 cups of the hot half-and-half mixture, whisking constantly. After that, pour the egg yolk/half-and-half mixture into the pan containing the rest of the half-and-half mixture. Cook over low to medium-low heat (depending on how hot your stove gets) until quite thick, stirring constantly. Drain the custard using a fine mesh strainer, then pour into a bowl with the heavy cream. Stir to combine.
large egg yolks8
3
Chill the mixture completely, then freeze in an ice cream maker until thick. Place the container in the freezer to harden for at least ⏱️ 8 hours.
4
Serve with something chocolate. Enjoy!
Nutrition Facts
calories
448 Calories
fat Content
31 g
fiber Content
0 g
sugar Content
38 g
sodium Content
59 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
211 mg
carbohydrate Content
38 g
saturated Fat Content
19 g
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