Premium Vanilla Bean Ice Cream Recipe
On my hunt to find a creamy, not too sweet, low carb / reduced sugar vanilla ice cream recipe, that had a touch of custard taste, but not too much to scare off my not-so-fond of eggs husband, I developed this recipe. I have tried some with many more eggs, and didn't care for the eggy flavor. This really came out amazing! Personally, I prefer the ice cream as soon as it comes out of the machine, its melty and just the right consistency, something like soft serve meets hard ice cream. However, if you want to allow the flavors to "ripen" chill it for 1-2 hours.
Makes 2 Batches for my Cuisinart Freezer bowl. For 1 batch, cut ingredients in half
(I like to make one vanilla and then save the 2nd batch for chocolate or baileys to make the next day ~ see below)
Ingredients
4 Cups Heavy Cream
2 Cups Fat Free Milk
2 Large Egg yolks
1 Vanilla Bean
1-2 tsp Vanilla Extract
Sweetener:
1 T. Stevia (I prefer Sweet Leaf powder)
1 tsp. Xylitol (or other sweetener for synergy effect)
1-2 T. Splenda (or other sweetener for synergy effect)
Yields: 2 Batches of Vanilla, or use 2nd batch for below recipe flavor additions.
Nutritional info (Each batch, yields 5 servings): 356 calories, 36 g Fat, 22 g Saturated Fat, *5 g Carbohydrate, 4 g Protein.
*Note: Sweetener carb and sugar counts are not included in Nutritional info. Please add as necessary.
Additional Note: Be sure to thoroughly freeze your "freezer bowl" if applicable to your machine, for required time.
Directions:
1. Pour the milk and cream into a medium sized saucepan. Split the vanilla bean in half. Unfold each half, and slide the sharp tip of a knife down the inside of the bean to remove seeds. |  |
2. Add vanilla beans, vanilla bean pod and vanilla extracts to the cream/milk mixture. Bring the mixture to a slow boil over medium heat. Reduce the heat to low, simmer for 30 minutes, stirring occasionally. |  |
*3. Add the sweeteners and the egg yolks in a medium sized mixing bowl. With a hand mixer, beat on medium speed until mixture is smooth and pale yellow, about 1-2 minutes.
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4. Remove the vanilla bean pods from the milk/cream mixture and discard or rinse and save for future use. To temper the egg mixture: Pour a cup of hot liquid into a glass measuring cup. With the mixer on low, slowly pour the hot mixture into the egg mixture in a slow stream. Once combined, pour egg/milk mixture back into saucepan, stir to combine. |  |
*5. Continue to cook mixture, stirring constantly, over medium-low heat until the temperature reaches 170 degrees, or is thick enough to coat the back of a spoon. |
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6. Transfer mixture to a bowl, cover with plastic wrap lightly pressed directly on the surface of the custard, and chill completely. *Note: If you have made enough for 2 batches and wish to make a 2nd flavor, pour half mixture into a bowl and chill, and reserve 2nd half for additional flavorings. See below for Chocolate Recipe. |  |
7. Once mixture is chilled, (follow your specific ice cream makers instructions), pour ice cream into your machine until thickened. Enjoy right away or allow to "ripen" 1-2 hours in freezer. |  |
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Rich Chocolate Ice Cream Recipe
A wonderfully rich, creamy and decadent chocolate recipe- tastes so much better then store bought, and if you are already making the above vanilla, a few additions makes a completely different flavor in a matter of minutes! I find that just adding the cocoa powder makes it plenty chocolaty, but if you like a "darker" chocolate experience, add the bittersweet as well.
Ingredients
(refer to above Premium Vanilla Ice Cream Recipe ingredients)
Additions to above recipe:
3/4 cup of high quality, unsweetened cocoa powder (or to taste)
1-2 oz bittersweet chocolate, chopped (optional)
Nutritional info (Yields 5 servings): 385 calories, 38 g Fat, 23 g Saturated Fat, *12 g Carbohydrate, 4g Dietary Fiber, 6g Protein.
Directions:
Follow above directions with the following additions: *During Step 3, combine cocoa with eggs/sweetener mixture. *During Step 5, if using optional bittersweet chocolate, stir into the cream mixture. |  |
Chill and pour into ice cream machine. Once frozen, enjoy right away or allow to "ripen" 1-2 hours in freezer. |  |
Creamy Bailey's Frozen Custard Recipe
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