French Vanilla Bean Ice Cream
The rich custard base mixed with vanilla bean paste gives this ice cream a great texture and flavor!
Servings: 8
Calories: 335kcal
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: 0.5cup | Calories: 335kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 177mg | Sodium: 51mg | Potassium: 94mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1047IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg