Directions:
- In a medium size heavy sauce pan, heat cream, milk, vanilla bean (and the scraped pulp), sugar over medium heat.
- Bring it to a gentle simmer but DO NOT BOIL.
- In a separate, small mixing bowl, whisk egg yolks until smooth. Pour one cup of the hot liquid into the eggs and whisk constantly until smooth.
- Add the entire yolk mixture and whisk until fully incorporated.
- Bring it back to a simmer and continue to cook mixing constantly, until the mixture becomes thick and coats the back of a wooden spoon, about 4-6 minutes.
- Slowly pour the mixture through a fine-mesh sieve fitted over a glass or ceramic bowl to strain out any solids and the vanilla bean.
- Press the mixture with the back of a spoon to get all that great liquid out.
- Lay a sheet of plastic wrap across the top, touching the top of the liquid so a skin doesn’t form.
- Refrigerate for 2-4 hours.
- Pour into your ice cream maker and follow the manufacturer’s directions for processing, freezing and storing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 229.87 Kcal (962 kJ) | ||
| Calories from fat | 129.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 22% | |
|---|---|---|---|
| Cholesterol | 165.09mg | 55% | |
| Sodium | 84.29mg | 4% | |
| Potassium | 163.89mg | 3% | |
| Total Carbs | 19.29g | 6% | |
| Sugars | 17.76g | 71% | |
| Protein | 6.73g | 13% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 112.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 165.07 Kcal (691 kJ) | ||
| Calories from fat | 93.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 22% | |
|---|---|---|---|
| Cholesterol | 118.55mg | 55% | |
| Sodium | 60.53mg | 4% | |
| Potassium | 117.69mg | 3% | |
| Total Carbs | 13.85g | 6% | |
| Sugars | 12.76g | 71% | |
| Protein | 4.83g | 13% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 4% | |
| Calcium | 81mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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