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Vanilla Bean Ice Cream

Indulge in a creamy, high-protein Vanilla Bean Ice Cream that's a healthier alternative to store-bought options, perfect for satisfying your sweet tooth without the guilt.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 500 ml 500 ml Cream Pouring or thickened cream provides the rich base for your ice cream.
  • 250 ml 250 ml Full Cream Milk Balances out the richness of the cream.
Flavoring Ingredients
  • 1 pod 1 Vanilla Bean Pod Splitting it open releases an exquisite vanilla flavor.
  • 1 tsp 1 tsp Vanilla Bean Paste Enhances the vanilla flavor and adds visual appeal.
Custard Ingredients
  • 5 large 5 Egg Yolks Contributes to the high protein content.
  • 110 g 110 g Caster Sugar Dissolves easily, helping to sweeten the ice cream.

Method
 

Preparation
  1. Ensure your ice cream maker bowl is frozen for at least 24 hours before starting.
  2. In a large bowl, combine the egg yolks and caster sugar using a mixer until thick and pale.
Heating the Base
  1. In a heavy-based saucepan, heat the cream and full cream milk.
  2. Split the vanilla pod, scrape out the seeds, and add them along with the pod and vanilla bean paste to the cream mixture. Stir to combine.
  3. Heat the mixture over low to medium heat until it just begins to simmer.
Combining Mixtures
  1. Remove the vanilla pod and slowly whisk warm cream into the egg mixture to prevent curdling.
Cooking the Custard
  1. Pour the combined mixture back into the saucepan and cook over low heat, stirring until thickened (15-25 minutes).
Straining and Cooling
  1. Strain the custard through a fine sieve into a bowl to remove cooked bits.
  2. Let it cool to room temperature while stirring occasionally.
Chilling and Churning
  1. Chill the custard in the fridge for at least 4 hours or overnight for the best results.
  2. Once chilled, churn in the ice cream maker according to the manufacturer's instructions for 15-30 minutes.
Freezing
  1. Transfer the churned ice cream into an airtight container and freeze for 2-4 hours or overnight before serving.

Notes

For a healthier version, consider using a natural sweetener like stevia. Consume within two weeks for the best texture and flavor.