When it comes to ice cream, I usually go for the fancy flavors. Anything stuffed with nuts, cookie dough, cake batter, whatever! Those are my favorite. But, sometimes there is nothing better than just plain vanilla ice cream, especially vanilla bean ice cream!
And guys, I’m just gonna tell you right now that this is THE best vanilla bean ice cream I think I have ever had. For reals. And you know what? It’s also lower in fat! This ice cream is perfectly dreamy and creamy and I am madly in love with those little black specks of vanilla beans. Vanilla beans are just magical, don’t you think?
Another thing I love about this ice cream is that it is quicker to make than other recipes. Typically, you have to let the custard set before finally pouring it into the ice cream maker which usually requires letting it set in the fridge overnight. This recipe lets you pour straight into the ice cream maker.
If you don’t have an ice cream maker, I highly recommend investing in one! You can get one for under 60 bucks and there is really nothing better than homemade ice cream.
Pour some chocolate syrup on top and pile on the sprinkles and you’ll have pure happiness in a bowl!
- 1 cup half-and-half
- 1/2 cup sugar
- 2 tbs. light-colored corn syrup
- 1/8 tsp. salt
- 1 (12-ounce) can low-fat evaporated milk
- 1 vanilla bean, split lengthwise
- 3 large egg yolks
- In a medium saucepan, combine the half-and-half, 1/4 cup of the sugar, corn syrup, salt, and the evaporated milk. Scrape the seeds from the vanilla bean and add the seeds and the bean into the mixture. Heat until the mixture reaches 180 degrees (or until tiny bubbles start to form around the edges; do not boil). Remove from the heat, cover and let stand for 10 minutes. Discard the bean.
- In a bowl, whisk together the egg yolks and the remaining sugar. Gradually add in the milk mixture, stirring constantly. Pour the milk mixture back into the sauce pan and cook over medium heat until the mixture reaches 160 degrees stirring constantly. Remove the pan and place into a large bowl filled with ice. Allow the mixture to cool for about 20 minutes or so, stirring occasionally.
- Pour the mixture through a fine mesh sieve and into the bowl of an ice cream maker, discard the solids. Freeze according to the manufacturer's instructions. Spoon the ice cream into a freezer-safe container, cover, and freeze for at least 3 hours.
Recipe from Cooking Light