Ice Cream

Makes 10
Prep 10 m
Chill 240 m
Freeze 1800 - 180 m



  1. 1 of 4 If using gel-canister ice-cream maker, freeze canister overnight.
  2. 2 of 4 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. 3 of 4 Place plastic directly on surface of custard to prevent skin from forming. Refrigerate until chilled, about 4 hours.
  4. 4 of 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 Information for Ice Cream
Servings Per Recipe: 10
Per Serving: 23 g carb., 17 g Fat, total, 140 mg chol., 10 g sat. fat, 0 g fiber, 40 mg sodium, 251 kcal cal., 3 g pro.
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Printed from 07/22/2019