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Vanilla Bean Ice Cream

Prep 20m
·
Cook 20m
·
Total 40m
Vanilla Bean Ice Cream Image
Wraywrancher @wraywrancher

Ingredients

Steps

1
In a medium saucepan set over medium-low heat, whisk together the milk, cream, half of the granulated sugar, salt and vanilla bean (including the pod). Bring the mixture just to a boil.
2
While the milk/cream mixture is heating, combine the egg yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick.
3
Once the milk/cream mixture has come to a slight boil, whisk about 1/3 of the hot mixture into the yolk/sugar mixture. Add another 1/3 of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook – the process should only take a few minutes.
4
Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Stir in the vanilla extract. Cover and refrigerate 1 to 2 hours, or overnight.
5
Turn on the Cuisinart ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined.
6
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Nutrition Facts

  • Calories
    300kcal
    15%
  • Fat
    25g
    38%
  • Saturated Fat
    15g
    75%
  • Carbohydrates
    30g
    10%
  • Fiber
    0g
    0%
  • Sugar
    20g
    40%
  • Protein
    6g
    12%
  • Cholesterol
    200mg
    66%
  • Sodium
    50mg
    2%
Percent Daily Values are based on a 2,000 calorie diet.

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