Lisa Yarde
Velvety smooth, creamy and rich homemade ice cream studded with tiny black vanilla beans. You won’t believe how easy it is to make ice cream from scratch!
Vanilla Bean Ice Cream
Speckled with vanilla bean and reminiscent of soft-serve, this ice cream is light, ultra-creamy and full of vanilla flavor.
Servings: 8
Calories: 321kcal
Equipment
- Fine-Mesh Sieve Set
- 9" Wire Whisk
- Glass Liquid Measuring Cups
- Glide-a-Scoop Ice Cream Tub
- Measuring Cups/Spoons
- 2-Quart Saucepan
- Vanilla Beans
- Glass Nesting Bowls
- 7-Speed Digital Hand Mixer
- 1.5-Quart Frozen Yogurt-Ice Cream Maker
Ingredients
BEAT
- 2 Egg yolks
- ¾ cup Sugar, divided
COMBINE
- 2 cups Heavy cream
- 1 cup Whole milk
- ¼ cup Nonfat dry milk powder
- 1 Vanilla bean, split and scraped
Instructions
- Beat egg yolks and ¼ cup sugar with an electric mixer until pale yellow, 2 minutes.
- Combine cream, milk, remaining ½ cup sugar, dry milk powder, and vanilla bean and seeds in a saucepan; heat milk mixture to 175° over medium, stirring often. Whisk ½ cup of the hot milk into the egg yolk mixture to temper.
- Pour tempered yolk mixture back into remaining hot milk mixture, whisking well. Heat custard to 180° over medium. Reduce heat to medium-low and continue stirring until the mixture coats the back of a spoon, 5–7 minutes.
- Strain custard through a fine-mesh sieve into a bowl; discard vanilla bean. Cover bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.
- Churn custard in an ice cream machine according to manufacturer's instructions. Transfer ice cream to a container, seal, and freeze overnight.
Notes
Per serving, Calories: 321
Nutrition Facts
1 servings per container
- Amount Per ServingCalories321
- % Daily Value *
- Total Fat
24g
37%
- Saturated Fat 15g 75%
- Sodium 43mg 2%
- Total Carbohydrate
24g
8%
- Protein 4g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
