Ingredients and Weight:
- Vanilla beans: 2 (10 grams)
- Heavy cream: 2 cups (480 milliliters)
- Whole milk: 1 cup (240 milliliters)
- Sugar: 1 cup (200 grams)
- Egg yolks: 4 (80 grams)
- Salt: 1/4 teaspoon (1.25 grams)
Preparation Time:
Cooking Time:
Difficulty Level:
- 2 (simple to intermediate)
Preparation Method Steps:
- Split the vanilla beans lengthwise and scrape out the seeds.
- In a heavy saucepan over medium heat, bring the heavy cream, whole milk, sugar, and salt to a simmer.
- In a large bowl, whisk together the egg yolks.
- Gradually whisk a small amount of the hot milk mixture into the egg yolk mixture to temper it.
- Slowly whisk the tempered egg yolk mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the mixture has thickened and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the vanilla beans and seeds.
- Transfer the mixture to a freezer-safe container and freeze for at least 4 hours, or until firm.
Nutritional Information:
- Calories: 280 per serving
- Fat: 18 grams
- Saturated fat: 12 grams
- Cholesterol: 100 milligrams
- Sodium: 60 milligrams
- Carbohydrates: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and smooth
- Rich vanilla flavor
- Perfect for a sweet treat or dessert
User Comments:
- "This is the best vanilla ice cream I've ever had!"
- "The vanilla flavor is so rich and delicious."
- "I love the creamy texture."
- "This is the perfect frozen treat for a hot summer day."
- "I highly recommend this recipe!"
Special Precautions and Tips:
- Make sure to use fresh vanilla beans for the best flavor.
- If the ice cream is too thick, let it soften for a few minutes before serving.
- To make the ice cream ahead of time, freeze it for up to 2 weeks. Thaw it in the refrigerator for a few hours before serving.
