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Vanilla Ice Cream

Print Recipe
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Freeze Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Servings 8 (1/2 cup) servings
Calories 293
Author Annalise

Ingredients

  • 1 ½ cup whole milk
  • 1 ½ cup heavy cream
  • 1 vanilla bean , or 1 ½ teaspoon vanilla
  • 2 large eggs
  • 3 large egg yolks
  • ¾ cup granulated sugar

Instructions

  • Slice open the vanilla bean revealing the bean inside. With your knife, scrape the vanilla beans off and add to a saucepan filled with the milk and cream. Then add the whole vanilla bean. Bring the mixture to a slow boil, reduce heat and simmer for 30 minutes. Stirring occasionally.
  • Meanwhile, whisk together the eggs, egg yolks and sugar until smooth and thick. Remove the vanilla bean from the milk mixture. Pour out 1 cup of the mixture and very slowly add it to the egg mixture while whisking constantly. Add the scalded milk mixture to the egg mixture a spoonful at a time, whisking constantly. Once the milk is fully incorporated, add the entire mixture back into the saucepan with the milk and stir to combine. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Transfer to a shallow dish, cover with plastic wrap placed directly on the surface of the custard and chill completely.
  • Once properly chilled, add the custard to the ice cream machine following the manufacturers guidelines. My machine had the ice cream done in 30 minutes, after which I transferred it to the freezer to firm up a little more.

Nutrition

Calories: 293kcal | Carbohydrates: 23g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 180mg | Sodium: 56mg | Potassium: 116mg | Sugar: 21g | Vitamin A: 887IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg