Vanilla Bean Ice Cream
Allow about 40 minutes for this American dessert, which makes 8 servings. It is built around heavy cream, whole milk and granulated sugar. It is gluten-free. It is on the lighter side, at about 270 calories and 4 g of protein per serving.
- Total time
- 40 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 270 kcal
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Ingredients
For 8 servings
- 480 mlheavy cream
- 240 mlwhole milk
- 150 ggranulated sugar
- 5egg yolks
- 1vanilla bean
- 1 pinchsalt
Instructions
- Split the vanilla bean and scrape the seeds. Heat heavy cream, whole milk, half the granulated sugar, the vanilla seeds, and pod in a saucepan until steaming but not boiling.
- Whisk egg yolks with the remaining granulated sugar and salt until pale and thick.
- Slowly pour the hot cream mixture into the yolks while whisking constantly. Return to the saucepan and cook over medium-low heat, stirring continuously, until the custard coats the back of a spoon (about 75C/170F).
- Strain the custard through a fine sieve into a bowl set over ice. Stir until cooled, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled custard in an ice cream maker according to manufacturer's instructions. Transfer to a container and freeze for at least 2 hours until firm.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 4 g
- Fat
- 18 g
- Carbs
- 24 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Dessert
- Diet: gluten-free
- In cookbook: Sweet Tooth
