ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Vanilla Bean Ice Cream

Photo: Randy Mayor; Styling: Cindy Barr
Hands-on time 23 mins
Total time 4 hrs, 30 mins
Yield Serves 8 (serving size: about 1/2 cup)
Our classic Vanilla Bean Ice Cream has 75 percent less fat but it's still creamy and rich, thanks to one secret ingredient--evaporated low-fat milk.

Ingredients

  • 1 cup half-and-half
  • 1/2 cup sugar, divided
  • 2 tablespoons light-colored corn syrup
  • 1/8 teaspoon salt
  • 1 (12-ounce) can evaporated low-fat milk
  • 1 vanilla bean, split lengthwise
  • 3 large egg yolks

Nutrition Information

  • calories 161
  • fat 5.9 g
  • satfat 3.1 g
  • monofat 1.9 g
  • polyfat 0.4 g
  • protein 4.9 g
  • carbohydrate 23.1 g
  • fiber 0.0 g
  • cholesterol 88 mg
  • iron 0.2 mg
  • sodium 108 mg
  • calcium 161 mg

How to Make It

  1. Combine half-and-half, 1/4 cup sugar, corn syrup, salt, and evaporated milk in a medium heavy saucepan. Scrape seeds from vanilla bean; add seeds and bean to milk mixture. Heat milk mixture to 180° or until tiny bubbles form around edge (do not boil). Remove pan from heat; cover and let stand 10 minutes. Combine remaining 1/4 cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until a thermometer registers 160°, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until egg mixture is cool, stirring occasionally. Pour milk mixture through a fine sieve into the freezer can of an ice-cream freezer; discard solids. Freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 3 hours or until firm.