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Get out the ice cream maker! Requiring just 5 ingredients, this recipe for classic vanilla ice cream couldn't be easier. 

Cheryl Slocum
Recipe by Cooking Light July 2015

Gallery

Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
20 mins
total:
5 hrs 20 mins
Yield:
Serves 8 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring half-and-half, milk, 1/3 cup sugar, and vanilla bean and seeds to a simmer in a medium saucepan. Why? Heating dissolves the sugar and infuses the vanilla into the liquid.

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  • Combine yolks and remaining 1/3 cup sugar in a bowl, whisking vigorously until thick and pale. Why? Whisking dissolves the sugar and thickens the yolks.

  • Gradually add 1 cup of hot milk mixture to yolk mixture in a thin stream, stirring constantly with a whisk. Add yolk mixture to pan, and cook over medium-low heat for 2 minutes or until a thermometer registers 160°.

  • What's happening? The yolks are warming up enough to cook with the rest of the hot milk mixture.

  • Strain into a clean bowl set over an ice-water bath, stirring to cool. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions.

  • What's happening? Straining removes the vanilla bean and any tiny bits of egg that may have coagulated, ensuring the smoothest consistency.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

182 calories; fat 7.6g; saturated fat 3.8g; mono fat 2.2g; poly fat 0.5g; protein 5g; carbohydrates 23g; fiber 0g; cholesterol 93mg; iron 0mg; sodium 74mg; calcium 176mg.
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