
How To Make Vanilla Bean Ice Cream
Satisfy your sweet tooth with our delicious and creamy vanilla bean ice cream! It’s the perfectly simple cold treat to have on a hot summer day.
Serves:
Ingredients
- 2cupswhole milk,divided
- 2cupsheavy cream
- â…”cupgranulated sugar
- 2tbsplight corn syrup
- 1vanilla bean
- 2½tbspcornstarch
- ¼cupsour cream
Instructions
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In a small mixing bowl, whisk together ¼ cup of milk with the cornstarch until smooth. Set aside.
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In a medium saucepan, combine the remaining 1¾ cup of milk, heavy cream, sugar, corn syrup, vanilla bean seeds, and vanilla bean pod.
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Bring the mixture just to a boil over medium-high heat, stirring frequently to dissolve the sugar.
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Once it reaches a boil, whisk the cornstarch mixture once more.
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While whisking the milk mixture in the saucepan, slowly pour the cornstarch mixture.
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Reduce the heat slightly, while stirring constantly.
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Allow the mixture to bubble and cook for 1 to 2 minutes longer until it has thickened and coats the back of a wooden spoon.
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Remove from the heat, then whisk in the sour cream.
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Pour the mixture into a heatproof bowl. Cover the mixture with wax paper, pressing directly against the surface of the mixture to prevent a skin from forming.
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Refrigerate until chilled through for 30 minutes before processing in the ice cream maker.
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Process the mixture in an ice cream maker according to manufactures instructions.
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Transfer the mixture to an airtight container and freeze until firm.
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Serve cold, and enjoy!
Recipe Notes
Â
Nutrition
- Calories:Â 347.75kcal
- Fat:Â 25.43g
- Saturated Fat:Â 15.67g
- Monounsaturated Fat:Â 7.22g
- Polyunsaturated Fat:Â 1.00g
- Carbohydrates:Â 28.04g
- Fiber:Â 0.02g
- Sugar:Â 25.88g
- Protein:Â 3.30g
- Cholesterol:Â 91.35mg
- Sodium:Â 56.08mg
- Calcium:Â 116.51mg
- Potassium:Â 136.67mg
- Iron:Â 0.07mg
- Vitamin A: 285.25µg
- Vitamin C:Â 0.42mg
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