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Vanilla Bean Ice Cream

Yield 8 servings (serving size: 3/4 cup)
Substitute two teaspoons pure vanilla extract if you don't have a vanilla bean.


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.