Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Vanilla Bean Ice Cream
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- Level: Intermediate
- Total: 5 hr 30 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 10 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 282
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 203 mg
- Sodium
- 41 mg
- Level: Intermediate
- Total: 5 hr 30 min
- Prep: 20 min
- Inactive: 5 hr
- Cook: 10 min
- Yield: about 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 282
- Total Fat
- 23 g
- Saturated Fat
- 13 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 0 g
- Sugar
- 17 g
- Protein
- 4 g
- Cholesterol
- 203 mg
- Sodium
- 41 mg
Ingredients
Directions
- Combine the heavy cream, milk, and vanilla pod and seeds in a large saucepan. Bring to a gentle simmer over medium-high heat, then remove from the heat.
- Whisk the egg yolks, sugar and salt in a medium bowl. Ladle half of the cream mixture into the egg mixture and whisk to combine; return to the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon in a figure-8 motion, until the custard is thick enough to coat the back of the spoon, about 10 minutes.
- Strain the custard through a fine-mesh sieve into a blender; discard the vanilla pod. Puree until frothy, about 30 seconds; pour back into the bowl. Cover with plastic wrap and refrigerate at least 3 hours or overnight.
- Transfer the chilled custard to an ice cream maker and churn according to the manufacturer's instructions. Transfer to a resealable container and freeze until firm, about 2 hours.
