Thomas Jefferson’S Vanilla Ice Cream – a delicious recipe with heavy whipping cream, sugar, vanilla bean, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
2
In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly.
3
Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160u00b0, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
4
Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.
5
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture.
653
kcal
Calories
33
g
Fat
56
g
Carbs
21
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: 2 quarts heavy whipping cream, 1 cup sugar, 1 vanilla bean, 6 large egg yolks.
Yes, Thomas Jefferson’S Vanilla 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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