Ice Cream

Ice Cream
Servings: 10 Prep 10 mins Chill 4 hrs Freeze 30 hrs to 3 hrs


  • 1/2 of a vanilla bean
  • 1 3/4 cups milk
  • 4 egg yolks
  • 1 cup sugar
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream

Make It

1. If using gel-canister ice-cream maker, freeze canister overnight.

2. Place a large bowl and strainer on heatproof surface near stove. Split vanilla bean. Scrape out seeds, then add seeds and bean to a heavy, nonstick, medium-size saucepan. Add milk and yolks to saucepan. Stir in sugar. Cook over medium heat, stirring constantly with rubber scraper, until instant-read thermometer just reaches 160 degrees F. to 170 degrees F., about 15 to 20 minutes (do not let boil), or until slightly thickened. Strain immediately into bowl; stir in salt and vanilla extract.

3. Place plastic directly on surface of custard to prevent skin from forming. Refrigerate until chilled, about 4 hours.

4. Add cream to custard, stirring to combine. To freeze, pour in ice-cream maker; process as per manufacturer's directions for about 30 minutes. Scrape into a 1-1/2-quart container; freeze to firm completely, at least 3 hours.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 251, Fat, total (g): 17, chol. (mg): 140, sat. fat (g): 10, carb. (g): 23, fiber (g): , pro. (g): 3, sodium (mg): 40, Percent Daily Values are based on a 2,000 calorie diet.