No matter the time of year, there is always something about ice cream that makes it delicious. Bonus points if it is home made. I have made this recipe a few times now and have always gotten very positive responses for it. The texture and flavor is reminiscent more of a custard than and ice cream, but when it tastes that good, who really cares about naming technicalities? Not this girl. Also, even though you can make this recipe without a thermometer to check the temperature of the mixture, I recommend using one if you have it already. The vanilla bean can be substituted for 1 tablespoon vanilla extract; you will have a better vanilla taste using the vanilla bean.
Vanilla Bean Ice Cream
From Cooking Light, June 2013
Total Time: 4 Hours and 30 Minutes
- 1 cup half-and-half
- ½ 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
- Combine half-and-half, ¼ 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 ¼ 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.