Easy (Real) Vanilla Bean Ice Cream – a delicious recipe with Milk, Sugar, Salt, Vanilla Bean, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan whisk the sugar, whole milk, and salt together over medium heat. Make sure it doesn't boil over!
2
Cut the vanilla bean in half, scrape out the seeds, and dump the seeds along with the pods into the whole milk concoction. Allow the mixture to heat up, but not boil, for 5 minutes and then take it off the heat.
3
Pour the whole milk mixture into a glass or metal bowl, pour in the cream, and stir it all together.
4
Place plastic wrap over the bowl and put it in the fridge for four hours, or (preferably) over night.
5
Take out the vanilla bean pods from the mixture, then pour it into your ice cream maker and whir it up according to the ice cream maker's instruction manual. I recommend pairing this with anything, but especially the Apples Baked in Cider by Sally (http://www.food52.com/recipes/7944_apples_baked_in_cider). Yum!
665
kcal
Calories
45
g
Fat
47
g
Carbs
4
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 5 ingredients. The key ingredients include: 1 cup Whole Milk, 3/4 cup Granulated Sugar, 1 pinch Salt, 1 Vanilla Bean, and more.
Yes, Easy (Real) Vanilla Bean Ice Cream falls under the Baking & Desserts 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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