Classic Vanilla Ice Cream – a delicious recipe with vanilla bean, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
1
Cut bean in half lengthwise and scrape out seeds using knife tip. Combine with half-and-half in heavy saucepan. Bring to simmer then remove from heat, cover and let sit for 30 minutes. Whisk yolks and sugar together in separate bowl. Return pan to stove and bring to simmer again. Slowly add half-and-half to yolks, wisking constantly. Return mixture to pot and cook over low heat, stirring constantly, until custard thickens (do not simmer or boil). Pour through a strainer into a bowl set over another bowl of ice water. Stir occasionally until cooled. Refrigerate until cold than freeze in ice cream maker, then freeze at least four hours until firm.
432
kcal
Calories
15
g
Fat
42
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 cups half-and-half, 1 vanilla bean, 3/4 cup sugar, 6 egg yolks.
Yes, Classic Vanilla Ice Cream falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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