Pregnancy Friendly Vanilla Bean Ice Cream
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Learn more →Ingredients
6 servings
- 1 vanilla bean
- 1 cup whole milk
- 2 cups heavy cream
- ¾ cup granulated sugar, divided
- ¼ tsp fine salt
- 6 large egg yolks
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
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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