Low Sodium Vanilla Bean Ice Cream

Total time5 hr 20 min

Prep time20 min

Cook time15 min

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Ingredients

6 servings

1 vanilla bean
Morton & Bassett Vanilla Bean - 2 ct McCormick Gourmet All Natural Madagascar Vanilla Beans - 2 ct Frontier Co-Op Organic Whole Vanilla Beans Lafaza Organic Madagascar Vanilla Beans Private Selection Madagascar Vanilla Beans
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1 cup whole milk
2 cups heavy cream
¾ cup granulated sugar, divided
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
6 large egg yolks

Instructions

1
Split the vanilla bean lengthwise with a paring knife and scrape out the seeds. Combine the milk, heavy cream, half the sugar (6 tbsp), the salt, and the vanilla seeds and pod in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges, about 5 minutes. Remove from heat and let steep for 15 minutes.
2
Whisk the egg yolks and remaining 6 tbsp sugar in a medium bowl until the mixture is pale yellow and slightly thickened, about 2 minutes.

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