Light Vanilla Bean Ice Cream
Total Time
1 hour
Prep Time
1 hour
Rating
5 out of 5 stars
(3)
Ingredients
~3 cups
- 2 cups 2% milk
- 1 cup half-and-half
- 1 vanilla bean*
- ¾ cups turbinado (raw) sugar
- Dash of salt
- 2 large egg yolks
- 1 ½ teaspoons real vanilla extract
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Preparation
Step 1
Combine milk and half-and-half in a medium sized, heavy sauce pan or Dutch oven.
Step 2
Use a small paring knife to slice open the vanilla bean (lengthwise from top to bottom). Use a spoon to scrape out the insides. Add the insides and the rest of the vanilla bean to the pan.
Step 3
Over medium-high heat, heat the mixture until tiny bubbles form around the edge (about 180 degrees). Do not let it boil!
Step 4
Remove from heat, cover and let stand for ten minutes.
Step 5
In a new bowl, combine sugar, salt and egg yolks. Whisk the mixture until it is pale.
Step 6
Temper the milk mixture by gradually adding half of the milk mixture to the egg mixture, while stirring constantly with a whisk.
Step 7
Pour the egg/milk mixture back into the pan with the rest of the milk.
Step 8
Cook over medium-low heat for about two minutes (or to 160 degrees), stirring constantly.
Step 9
Pour the mixture into a bowl. Stir in the vanilla extract.
Step 10
Let the mixture cool to room temperature, stirring occasionally to speed the process. Place the bowl in the fridge overnight.
Step 11
Use a spoon to scoop out the solid vanilla bean, and discard it.
Step 12
Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.
Step 13
Transfer the ice cream to your container and freeze it for a few hours. Enjoy perfectly scoopable, delicious vanilla bean ice cream!
Step 14
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Chef's notes
Adapted from Cooking Light’s fresh mint ice cream recipe (May 2010).
*If you don’t have vanilla bean:
Increase the amount of vanilla extract to 1 tablespoon.
