@wraywrancher
Vanilla Bean Ice Cream
Prep Time
20m
Cook Time
20m
Total Time
40m
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
0.25
0.5
1
2
3
4
5
6
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
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories300kcal15%
-
Fat25g1%
-
Saturated Fat15g0%
-
Carbohydrates30g1%
-
Fiber0g0%
-
Sugar20g1%
-
Protein6g0%
-
Cholesterol200mg10%
-
Sodium50mg2%
Percent Daily Values are based on a 2,000 calorie diet.