Vanilla Bean Ice Cream II – a delicious recipe with sugar, cornstarch, salt, milk, heavy whipping cream, egg yolk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Whisk together the first 3 ingredients in a large heavy saucepan.
2
Gradually whisk in milk and cream.
3
Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
4
Whisk egg yolk until slightly thickened.
5
Gradually whisk about 1 cup hot cream mixture into yolk.
6
Add yolk mixture to remaining cream mixture, whisking constantly.
7
Whisk in vanilla bean paste; cool 1 hour, stirring occasionally.
8
Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
9
Pour mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to the manufacturer's instructions.
10
May eat right away, or transfer to a freezer container and freeze until desired firmness.
495
kcal
Calories
28
g
Fat
53
g
Carbs
8
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 7 ingredients. The key ingredients include: ¾ cup sugar, 2 tablespoons cornstarch, ⅛ teaspoon salt, 2 cups milk, and more.
Yes, Vanilla Bean Ice Cream II 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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