High Fructose Corn Syrup Free Vanilla Bean Ice Cream

Total time5 hr 20 min

Prep time20 min

Cook time15 min

High Fructose Corn Syrup Free Vanilla Bean Ice Cream

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
1 cup whole milk
2 cups heavy cream
¾ cup granulated sugar, divided
¼ tsp fine salt
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!