Vanilla Bean Ice Cream

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

Yield: 8 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 30%
  • Fat: 7.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 5.9g
  • Carbohydrate: 32.1g
  • Fiber: 0.0g
  • Cholesterol: 96mg
  • Iron: 0.3mg
  • Sodium: 76mg
  • Calcium: 186mg

Ingredients

  • 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

Preparation

  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.
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