Vanilla Bean Ice Cream – a delicious recipe with Vanilla Bean, Sugar, Egg Yolks, Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Split the vanilla bean and, with the back of a knife, remove the seeds. Combine with the half-and-half and half of the sugar. Heat, stirring occasionally, until steam rises from the half-and-half; remove from the heat.
2
Beat yolks and remaining sugar until thick and slightly lightened. Stir about 1/2 cup of the heated half-and-half into the yolk mixture and beat.
3
Stir the warm egg mixture back into the half-and-half mixture, return the pan to the stove and heat on medium low, stirring constantly, until thickened. The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact. This should take around 3 to 5 minutes.
4
Cool completely, then stir in the cream and freeze in an ice cream maker according to the manufacturer's instructions. When ice cream maker stops, freeze in the freezer until firm.
5
Enjoy!
517
kcal
Calories
31
g
Fat
31
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 5 ingredients. The key ingredients include: 1 Vanilla Bean, 2 cups Half-and-half, 1/2 cups Sugar, Divided, 4 Egg Yolks, 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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