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    You are in: Home / Recipes / Vanilla Bean Ice Cream Recipe
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    Vanilla Bean Ice Cream

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    wyojess's Note:

    Great way to cool off on a hot day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk yolks with sugar and salt in a large bowl. Set aside.
    2. 2
      Split vanilla bean lengthwise and scrape out seeds. Don't discard seeds.
    3. 3
      Combine beans, seeds, half and half and cream in a large saucepan. Bring just to a simmer (don't scorch the milk!).
    4. 4
      Gradually whisk the hot cream into the egg yolk mixture (don't get carried away or you'll end up with cooked eggs -- ick).
    5. 5
      Return the mixture to the saucepan and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (DO NOT BOIL!).
    6. 6
      Strain through a seive into a large bowl. Refrigerate until thoroughly chilled.
    7. 7
      Freeze in icecream maker according to manufacturer's directions. Makes 1 quart.

    Ratings & Reviews:

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    Nutritional Facts for Vanilla Bean Ice Cream

    Serving Size: 1 (138 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 353.0
     
    Calories from Fat 246
    69%
    Total Fat 27.4 g
    42%
    Saturated Fat 16.0 g
    80%
    Cholesterol 267.0 mg
    89%
    Sodium 68.2 mg
    2%
    Total Carbohydrate 23.1 g
    7%
    Dietary Fiber 0.0 g
    0%
    Sugars 18.9 g
    75%
    Protein 5.0 g
    10%

    The following items or measurements are not included:

    vanilla beans

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