Easy Vanilla Bean Ice Cream – a delicious recipe with Milk, Vanilla Bean, Egg Yolks, Brown Sugar, Heavy Cream, Strawberry Sauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a saucepan or small pot, boil the milk and let it cool. Cut the vanilla bean lengthwise and scrape the seeds with a knife or a teaspoon. Stir the seeds, vanilla bean, egg yolks and sugar into the cooled milk. Cook over low heat for about 15 minutes or until thickened, stirring occasionally and let cool. Remove the vanilla bean from the mixture.
2
Whip the cream and stir it gently into the vanilla mixture.Transfer into a bowl of your ice cream maker and start the churning (make sure you froze the bowl of your ice cream maker for at least 8 hours in advance or according to the instructions). After 30 minutes of churning, check your ice cream every couple of minutes to see weather it's ready. It should be thick but not firm.
3
Transfer the ice cream into a container and freeze for about 2 hours. Serve with strawberry sauce (optional). Enjoy!
4
Makes a little under 1 quart.
418
kcal
Calories
20
g
Fat
33
g
Carbs
14
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 6 ingredients. The key ingredients include: 1/3 cups Milk (at Least 6% Fat), 1 Vanilla Bean, 4 Egg Yolks, 1/2 cups Brown Sugar, and more.
Yes, Easy 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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