Vanilla Bean Ice Cream

Vegetarian
Gluten Free
Vanilla Bean Ice Cream
210 min.
10
280kcal

Suggestions


Indulge in the creamy, dreamy delight of homemade Vanilla Bean Ice Cream, a classic dessert that never goes out of style. This recipe is perfect for those who appreciate the rich, natural flavors of vanilla, enhanced by the luxurious texture of a custard-based ice cream. With its vegetarian and gluten-free attributes, this treat is suitable for a wide range of dietary preferences, making it an ideal choice for gatherings and celebrations.

Imagine the joy of serving a scoop of this velvety ice cream, crafted with love and care, to your family and friends. The process may take a little time, but the end result is well worth the wait. The combination of egg yolks, heavy cream, and real vanilla beans creates a flavor profile that store-bought varieties simply can't match. Each bite is a celebration of simplicity and quality ingredients, transporting you to a world of pure bliss.

Whether enjoyed on its own, paired with a slice of pie, or used to elevate your favorite desserts, this Vanilla Bean Ice Cream is sure to impress. So, roll up your sleeves and get ready to create a frozen masterpiece that will leave everyone asking for seconds. With just a few simple steps, you can bring the taste of artisanal ice cream into your home, making every occasion a little sweeter.

Ingredients

  • large egg yolk 
  • 0.7 cup granulated sugar 
  • cup half and half 
  • cups cup heavy whipping cream 
  •  vanilla pod split

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk
  • sieve
  • ice cream machine

Directions

  1. Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
  2. Combine cream, half-and-half, sugar, and vanilla beans and seeds in a medium saucepan and bring to a simmer over medium heat, stirring occasionally until sugar is dissolved, about 12 minutes.Meanwhile, whisk egg yolks in a second large bowl until smooth.
  3. Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth.
  4. Pour cream-egg mixture back into the pan and cook over low heat, stirring constantly, until custard coats the spoon, about 2 minutes. (When you draw your finger across the spoon, it should make a mark through the custard, which should not run back in on itself.)
  5. Remove custard from heat and strain through a fine-mesh strainer into a third large heatproof bowl to remove any lumps, scraping as much vanilla bean through the strainer as possible.
  6. Remove vanilla bean pods from the strainer and add to the custard.
  7. Place ice cream base over the ice bath to cool to room temperature, about 10 to 15 minutes.Cover and place in the refrigerator to chill completely, at least 3 hours or overnight. Once chilled, remove the vanilla bean pods and freeze in an ice cream maker according to the manufacturer’s instructions. The ice cream will keep in the freezer for up to 1 week.

Nutrition Facts

Calories280kcal
Protein5.22%
Fat71.98%
Carbs22.8%

Properties

Glycemic Index
7.01
Glycemic Load
9.31
Inflammation Score
-5
Nutrition Score
4.5404347738494%

Nutrients percent of daily need

Calories:280.07kcal
14%
Fat:22.86g
35.17%
Saturated Fat:13.62g
85.15%
Carbohydrates:16.29g
5.43%
Net Carbohydrates:16.29g
5.92%
Sugar:15.75g
17.5%
Cholesterol:172.42mg
57.47%
Sodium:32.64mg
1.42%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.73g
7.46%
Vitamin A:932.47IU
18.65%
Selenium:7.99µg
11.42%
Vitamin B2:0.19mg
11.34%
Phosphorus:90.38mg
9.04%
Vitamin D:1.31µg
8.75%
Calcium:70.6mg
7.06%
Vitamin B12:0.32µg
5.35%
Vitamin E:0.76mg
5.08%
Vitamin B5:0.5mg
4.96%
Folate:17.52µg
4.38%
Vitamin B6:0.06mg
3.22%
Zinc:0.44mg
2.96%
Potassium:88.55mg
2.53%
Vitamin B1:0.03mg
2.32%
Iron:0.34mg
1.92%
Vitamin K:1.91µg
1.82%
Magnesium:6.26mg
1.57%
Source:Chow