French Vanilla Bean Ice Cream
The rich custard base mixed with vanilla bean paste gives this ice cream a great texture and flavor!
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Ingredients
- 4 large egg yolks
- 1 cup whole milk
- ⅔ cup sugar divided in recipe
- 1 tsp xanthan gum
- 2 cups heavy cream
- 1 tsp vanilla extract
- 1 Tbsp Vanilla Bean Paste
- 2 Tbsp Vodka optional
Instructions
- Remove 2 Tablespoons of the ⅔ cup sugar and mix with 1 tsp xanthan gum. Set aside for later. Add the 4 egg yolks, milk, and remaining ⅔ cup sugar to the blender. Select the Mixer function. This will bring the temperature of the eggs to 160°F/71°C which is high enough to kill any salmonella, but not high enough to cook the eggs.
- When the mixer function has completed it's cycle, add in the heavy cream, the vanilla extract and the vanilla paste. Add the sugar/xanthan gum to the blender along with the vodka if using. Select the ice cream function.
- Pour the mixture into a large measuring cup or container and chill for about an hour. Pour into shallow containers and freeze for 6-8 hours.
- Serve & Enjoy!
Nutrition
Serving: 0.5cupCalories: 335kcalCarbohydrates: 22gProtein: 4gFat: 25gSaturated Fat: 15gCholesterol: 177mgSodium: 51mgPotassium: 94mgFiber: 1gSugar: 19gVitamin A: 1047IUVitamin C: 1mgCalcium: 84mgIron: 1mg
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