Vanilla Ice Cream VII

Vanilla Ice Cream VII

46

"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."
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Ingredients

1 h servings 314 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 314 kcal
  • 16%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Ready In

  1. 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.
  2. 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.
  3. Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

Reviews

46
  1. 53 Ratings

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Most helpful positive review

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...

Most helpful critical review

This was so rich, we could barely eat a scoop apiece! It was tasty enough, but I'd cut waaaaay back on the eggs next time. I made it for my daughter's eighth birthday party and some of her fri...

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...

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 de...

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....

Great texture and taste! After a bad experience with another ice cream recipe I heeded a previous reviewers warning and cut the eggs. We used 3 eggs in place of 5 the recipe called for. Also su...

This is a smooth, very rich, and creamy frozen custard, the kind we in Wisconsin love and are famous for. For those who find the "egginess" not to their liking, the egg yolks can be reduced with...

This was so rich, we could barely eat a scoop apiece! It was tasty enough, but I'd cut waaaaay back on the eggs next time. I made it for my daughter's eighth birthday party and some of her fri...

To make your ice cream more creamy let the ice cream base sit overnight in the fridge. The next day it will be vanilla sauce/pudding like. This is a great, creamy ice cream recipe.

Wonderful but you must double the recipe to get a full batch. I cut down on the eggs when doubled i use only 16 eggs

This ice cream is good, but I think it is more like a custard. We enjoyed making it as a family and we hope to make it again!