Vanilla Bean Ice Cream

By Pagingdrstarling

Serves 8
Calories: 161
Fat: 5.9g
Protein: 4.9g
Carb: 23.1g

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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.