6 Serves
480 Mins
In a medium saucepan, combine the heavy cream, whole milk, half of the sugar, and a pinch of salt. Split the vanilla bean lengthwise, scrape the seeds into the pan, and add the pod.
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Vitamin E
3 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
92 µg / 400 µgCalcium
219 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
513 mg / 1,250 mgPotassium
240 mg / 4,700 mgSodium
221 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
0 g / 28 gSugar
70 g / 50 gSaturated Fat
27 g / 20 gCholesterol
1054 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Heat the mixture over medium heat until it just reaches a simmer, stirring to ensure the sugar is fully dissolved. Remove from heat and let it steep for 30 minutes.
In a medium bowl, whisk the egg yolks and the remaining sugar until the mixture is pale and slightly thickened.
Gradually temper the yolk mixture by whisking in half a cup of the warm cream mixture, then pour the yolk mixture back into the saucepan with the remaining cream.
Cook the custard over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon.
Strain the custard through a sieve into a bowl set over an ice water bath to cool quickly, stirring occasionally.
Cover the custard with plastic wrap pressed directly against the surface and refrigerate until completely chilled.
Process the chilled custard in an ice cream maker following the manufacturer's instructions, then transfer to an airtight container and freeze until firm.
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