The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2007
MethodCut vanilla bean in half lengthwise; scrape seeds into saucepan. Add bean pod, 10% cream and whipping cream; heat over medium heat until bubbles form around edge. Remove from heat; cover and let stand for 10 minutes.
In bowl, whisk egg yolks with sugar; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes.
Strain into bowl; press seeds through sieve. Place plastic wrap directly on surface; refrigerate until cold, 1-1/2 hours.
Pour into 9-inch (2.5 L) square metal cake pan; freeze until almost solid, about 1-1/2 hours. Break up and pur?in food processor until smooth. Scrape into airtight container; freeze until firm, at least 4 hours. Or freeze in ice-cream machine according to manufacturer's instructions. (Make-ahead: Freeze for up to 1 week.)
Nutritional facts Per serving: about
- Sodium 41 mg
- Protein 5 g
- Calories 280.0
- Total fat 21 g
- Cholesterol 210 mg
- Saturated fat 12 g
- Total carbohydrate 20 g
- Iron 4.0
- Folate 10.0
- Calcium 9.0
- Vitamin A 21.0