Light Vanilla Bean Ice Cream
Ingredients
-
2
cups
2% milk
-
1
cup
half-and-half
-
1
vanilla bean
-
¾
cups
turbinado (raw) sugar
-
a dash
salt
-
2
large
egg yolks
-
1 ½
teaspoons
real vanilla extract
Instructions
- Combine milk and half-and-half in a saucepan.
- Slice open the vanilla bean and scrape out the insides, adding both to the pan.
- Heat the mixture until small bubbles form, then remove from heat and let it steep for ten minutes.
- In a separate bowl, whisk together sugar, salt, and egg yolks until pale.
- Gradually add half of the milk mixture to the egg mixture while whisking.
- Pour the egg mixture back into the saucepan with the remaining milk and cook until it reaches 160 degrees.
- Transfer the mixture to a bowl and stir in vanilla extract.
- Cool the mixture to room temperature, then refrigerate overnight.
- Remove the solid vanilla bean and pour the mixture into an ice cream maker, following the manufacturer's instructions.
- Transfer the ice cream to a container and freeze for a few hours before serving.
Nutrition Facts (estimated)
Servings
about 3 cups
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
50mg
Cholesterol
80mg
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