Creamy Vanilla Bean Ice Cream
User Reviews
5
Creamy Vanilla Bean Ice Cream
Description
This recipe starts with whole milk and heavy cream infused with the seeds and pod of a whole vanilla bean, gently heated to extract flavor. Separately, eggs and yolks are beaten with sugar until pale and combined carefully with the hot milk mixture to temper the eggs without curdling.
The custard is then cooked over low heat until thick enough to coat a spoon, without boiling, achieving a creamy base. After chilling completely, the custard is churned in an ice cream maker to create a smooth, rich dessert with authentic vanilla bean flavor and a luscious texture.
Using a whole vanilla bean and slow cooking enhances the richness and subtle complexity of the flavor. For increased convenience, an egg-free version is available. Serve as is or pair with fruit toppings for added contrast.
Ingredients
- 1 ½ cups milk whole
- 1 ½ cups heavy cream
- 1 vanilla bean whole
- 2 egg large
- 3 egg large yolks
- ½ cups white sugar
Instructions
- Combine milk and cream in medium saucepan. Using sharp knife, split vanilla bean in half, lengthwise. Scrape out all the seeds into the saucepan. Put bean pod in saucepan; there is plenty of flavor left in pod. Bring mixture to slow boil. Reduce heat to simmer 30 minutes. Stir frequently. If you get a little milky film on top, just keep stirring.
- Combine 2 eggs, 3 yolks, and sugar in a medium bowl. Lightly beat until mixture is thick, smooth, and pale yellow. Remove bean pod from milk mixture. Measure out 1 cup of the hot mixture. Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking – you can also use a mixer on low speed. When combined, pour egg/milk mixture back into saucepan.
- Stir constantly over low heat until mixture is thick enough to coat spoon. Do not let it boil. If using thermometer, it should be around 170F.
- Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely. Takes at least a few hours chill, so do this overnight if you like.
- Pour chilled custard into ice cream maker and churn until thickened, about 25 min. Transfer to airtight container and place in freezer to set.
Notes
- A quality ice cream maker produces best texture and consistency.
- An egg-free vanilla ice cream version is available for simpler preparation.
- Use fresh vanilla beans for stronger flavor extraction.
- Refer to the original article for additional flavor variations and serving suggestions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 136mg | 45% |
| Sodium | 39mg | 2% |
| Potassium | 107mg | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 709IU | 14% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 81mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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