“Cooked custard version flavored with a whole vanilla bean. This is a basic vanilla ice cream, anything can be added to it to change the flavor.” - by Melissa
Ingredients
Adjust Servings
Original recipe yields 2 quarts
Directions
- In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
- Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
- Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.
Nutrition
Amount Per Serving (16 total)
- Calories
- 314 cal
- 16%
- Fat
- 25.1 g
- 39%
- Carbs
- 19.5 g
- 6%
Based on a 2,000 calorie diet
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Reviews (41)
Rate This Recipe
"This is WORTH the 'trouble'!!! I am on a low sugar diet by choice (which we all should be) and I made this ice cream with Splenda* brand alternative sweetener. It goes thru your system, and does not g..." See moreet absorbed into the blood stream, because your body mistakes it for something unabsorbable, like dietary fiber. It's fabulous. And, like the jingles claim, it does taste just like sugar. Anyhow, you've got to be really careful not to let the custard boil. If you use medium heat all through the recipie, it'll boil at some point. After seeing the first few 'boils' in the cream mix, take it off the heat and immediately turn the stove down to medium-low. Half way to medium. Then, watch it carefully, and stir OFTEN. I found that it is thick enough to 'coat the back of a spoon' in it's plain cream mix form, but when the final custard has been cooking for 3 or 5 minutes, and it does seem nice and thick to you, it's done. If you have a newer 'ice-less' ice cream mixer, and you are going to be using online recipes, you should definately find out what the capacity of your freezer bowl is. I have the Cuisinart ICE-20, and any recipe with a total of roughly 2 1/2 to 3 cups of dairy products in it is definately going to fill it up. Don't forget how ice cream seems to double in volume when it is freezing up. If the recipe seems too big, take advantage of allrecipe's fabulous scaling option at the bottom of the main recipe page. Just tweak it until the cuppage is correct for your mixer. Also"
GUSTERDUCK
"This vanilla ice cream was great but I had changed a few things. I used half & half instead of heavy cream, whole milk, and only 5 egg yolks. It came out very creamy and smooth. Absolutely deliciou..." See mores! "
CARRIE HUBBARD
"This ice cream was really good. We liked it much better than the highly rated Vanilla Ice Cream IV. I didn't have a vanilla bean so I just doubled the vanilla extract and it came out wonderful. This ..." See moreis defiantly the best vanilla homemade ice cream that I have tried from this site. Thanks Melissa!"
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