Vanilla Bean Ice Cream – a delicious recipe with Vanilla Bean, Heavy Cream, Milk, Salt, Egg Yolks, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place a sieve over a large bowl and set aside. Split vanilla bean in half lengthwise, using a paring knife, and scrape out the insides. Combine cream, milk, vanilla beans, pod and salt in a medium saucepan. Warm over medium heat until mixture comes to slight simmer, about 5-7 minutes.
2
Meanwhile, whisk egg yolks and sugar until pale and creamy, about 3-5 minutes. Temper eggs by spooning about 1/4 cup of cream mixture into egg mixture while whisking. Reduce heat to medium-low and slowly pour egg mixture into cream mixture, whisking constantly. Continue to whisk for about 3-5 minutes or until custard is thick enough to coat the back of a spoon.
3
Pour ice cream base into bowl through sieve to remove pod and any lumps. Add vanilla extract at this time if using in place of vanilla bean. Chill in fridge at least 4 hours or up to 24 hours. Freeze using an ice cream machine according to manufacturer's instructions. Let set completely in freezer. Serve with desired toppings. Enjoy.
863
kcal
Calories
60
g
Fat
45
g
Carbs
24
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 whole Vanilla Bean Or 1 1/2 Teaspoon Vanilla Extract, 2 cups Heavy Cream, 1 cup Whole Milk, 1 pinch Salt, and more.
Yes, 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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