Creamy Vanilla Bean Ice Cream

• servings: 10 servings
• active time: 40 minutes
• total time: 4 hours 5 minutes

Ingredients

1 1/2 cups whole milk

1 1/2 cups heavy cream

1 whole vanilla bean

2 large eggs

3 large egg yolks

1/2 cups white sugar

Directions

simmer

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

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.

thicken

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.

chill

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.

churn

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

Very small recipe. Only makes about 1 QT. Double the batch

Nutrition

• Calories: 212 kcal
• Total Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.003 g
• Cholesterol: 136 mg
• Sodium: 39 mg
• Total Carbohydrate: 13 g
• Total Sugars: 13 g
• Protein: 4 g