Vanilla Bean Ice Cream – a delicious recipe with heavy cream, milk, granulated sugar, vanilla beans, vanilla, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1.
2
Combine the cream, milk, sugar, vanilla beans, and extract in a saucepan over medium heat.
3
Cook until hot but not boiling, about 10 minutes.
4
Remove from the heat.
5
Carefully remove vanilla beans and scrape the softened seeds from the pods back into the saucepan; discard pods.
6
2.
7
Place yolks in a bowl and whisk constantly, slowly pouring in 1 cup of the hot-milk mixture.
8
Continue to whisk until smooth.
9
3.
10
Slowly pour the egg mixture into the saucepan, whisking constantly until well combined.
11
Place saucepan over medium heat and stir constantly until the mixture is thick enough to coat the back of a spoon (6 to 8 minutes); it should never boil.
12
Strain mixture into a bowl.
13
Cool to room temperature, then freeze in an ice cream maker according to manufacturer's instructions.
967
kcal
Calories
77
g
Fat
46
g
Carbs
23
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: 3 cups heavy cream, 1 cup milk, 1/2 cup granulated sugar, 2 vanilla beans, split in half lengthwise, 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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