French Vanilla Ice Cream
Adapted from Williams-Sonoma Frozen Desserts
- 6 Egg Yolks
- 1 large Vanilla Bean
- 2 cups Heavy Cream
- 1 cup Non-Fat Milk
- 3/4 cup Sugar
Note: This recipe requires of a time commitment of at least 1 1/2 hrs. (excluding chilling time).
Drop egg yolks into glass bowl and whisk in 1/2 cup of the cream. Mix together until they are thoroughly blended together.
Split the vanilla bean with a knife and scoop out all the seeds into a 2 qt pot. Add the empty vanilla bean to the pot also. Add remaining cream, milk, and sugar to the pot. Place the pot over medium heat and stir frequently until bubbles form around the edge and the sugar is completely dissolved (make sure the milk doesn't boil!!).
When warm enough, slowly pour 1/4 of the milk mixture into the eggs while quickly whisking. Once the milk and eggs have been mixed together, pour mixture back into the pot and continue vigorously stirring until everything is combined. Place the pot back over medium heat and stir constantly until the milk/egg mixture once again is barely simmering (again, don't let it boil). The mixture should thicken and is ready when it coats the back of a spoon.
Cool the custard by placing it in a bowl in an ice bath. Stir until it reaches room temperature. Place in a covered bowl and chill in the refrigerator for at least 3 hrs (up to 24 hrs). Once chilled, place in ice cream maker and continue as you would for any other ice cream recipe.
Brief Nutritional Information
Servings Per Recipe: 8 (1/2 cup)
7% of calories from protein
37% of calories from carbs
56% of calories from fat
|Total Fat||15 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||22 g|
|Dietary Fiber||0 g|
For more nutritional information, see NutritionData (scroll below the recipe).