Vanilla Bean Ice Cream

Substitute two teaspoons pure vanilla extract if you don't have a vanilla bean.


8 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 213
Caloriesfromfat 30 %
Fat 7.1 g
Satfat 4 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 5.9 g
Carbohydrate 32.1 g
Fiber 0.0 g
Cholesterol 96 mg
Iron 0.3 mg
Sodium 76 mg
Calcium 186 mg


3 1/3 cups 2% reduced-fat milk
1 cup half-and-half
1 (6-inch) vanilla bean, split lengthwise
1 cup sugar
3 large egg yolks


Combine milk and half-and-half in a medium, heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to pan. Bring milk mixture to a boil. Remove from heat. Remove bean; discard.

Combine sugar and egg yolks; beat with mixer at high speed until thick and pale. Gradually add half of hot milk mixture to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 2 minutes or until thermometer registers 160°; stir constantly.

Place pan in an ice-filled bowl. Cool, stirring occasionally. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.

Julianna Grimes Bottcher,

Cooking Light

July 2006
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