Rating: 3 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings

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

Recipe by Cooking Light July 2006


Recipe Summary

8 servings (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

213 calories; calories from fat 30%; fat 7.1g; saturated fat 4g; mono fat 2.3g; poly fat 0.5g; protein 5.9g; carbohydrates 32.1g; cholesterol 96mg; iron 0.3mg; sodium 76mg; calcium 186mg.