Vanilla Bean Ice Cream
Vanilla Bean Ice Cream is a gluten free and vegetarian dessert. This recipe serves 10. One portion of this dish contains around 3g of protein, 23g of fat, and a total of 284 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Summer. A mixture of egg yolks, granulated sugar, half-and-half, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.
Prepare an ice water bath by filling a large bowl halfway with ice and water; set aside.
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.
Remove cream mixture from heat and slowly pour about 1 cup into the egg yolks, whisking constantly until smooth.
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.)
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.
Remove vanilla bean pods from the strainer and add to the custard.
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.