Try this Vanilla Bean Ice Cream recipe, or contribute your own.
Suggest a better descriptionBring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat. Remove from heat, cover and let steep 40 minutes. Return half and half mixture to simmer. Beat sugar and egg yolks to blend in medium bowl. Gradually whisk in hot half and half. Return mixture to saucepan. Stir over medium heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 7 minutes; do not boil. Pour into large bowl. Refrigerate custard until well chilled. Scrape any seeds remaining inside vanilla beans into custard. Transfer custard to ice cream maker and process according to manufacturers instructions. Freeze ice cream in covered container. (Can be prepared 1 week ahead.) Makes about 8 cups. Bon Appetit July 1992
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Serving Size: 1 Serving (3110g) | ||
Recipe Makes: 1 | ||
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Calories: 7492 | ||
Calories from Fat: 4501 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 500.1g | 667 % | |
Saturated Fat 235.5g | 1177 % | |
Monounsaturated Fat 188.8g | ||
Polyunsanturated Fat 53.6g | ||
Cholesterol 14127.6mg | 4347 % | |
Sodium 1163.2mg | 40 % | |
Potassium 3172.5mg | 83 % | |
Total Carbohydrate 554.8g | 163 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 554.8g | ||
Protein 218g | 311 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7492
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