Vanilla Bean Ice Cream – a delicious recipe with milk, heavy cream, vanilla bean, egg yolks, sugar, mixed berries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine milk, cream and vanilla bean and seeds in a medium saucepan. Bring almost to a boil. Remove from heat. Let stand 5 mins to infuse.
2
Meanwhile, whisk egg yolks with sugar in a large bowl until very thick and pale.
3
Strain milk mixture into a large bowl, discarding vanilla bean
4
Gradually pour milk into yolk mixture, whisking constantly to combine.
5
Return mixture to clean saucepan. Cook, stirring, on medium heat, 4-5 mins, until mixture thickens and coats the back of a wooden spoon. Do not boil. Cool to room temperature.
6
Pour into the chilled bowl of an ice cream maker and churn following manufacturer's instructions (about 40 mins). Pour into freezer container. Freeze 4 hours to set completely. Serve with fresh berries.
796
kcal
Calories
50
g
Fat
50
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 1/2 cups milk, 1 1/2 cups heavy cream, 1 None vanilla bean, halved lengthwise and seeds scraped, 6 None 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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