By Hannah Phillips
Thomas Jefferson's Vanilla Ice Cream
5 steps
Prep:35min
The third U.S. president is credited with jotting down the first American recipe for this treat. No vanilla bean on hand? Substitute 1 tablespoon vanilla extract for the vanilla bean. Just stir the extract into the cream mixture after the ice-water bath. —Taste of Home Test Kitchen
Updated at: Wed, 15 May 2024 12:15:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
10
Low
Nutrition per serving
Calories488.4 kcal (24%)
Total Fat46.7 g (67%)
Carbs14.9 g (6%)
Sugars14.8 g (16%)
Protein4.5 g (9%)
Sodium36.7 mg (2%)
Fiber0 (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
In a large heavy saucepan, combine cream and sugar. Split vanilla bean in half lengthwise. With a sharp knife, scrape seeds into pan; add bean. Heat cream mixture over medium heat until bubbles form around sides of pan, stirring to dissolve sugar.
Step 2
In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly.
Step 3
Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
Step 4
Place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes; discard vanilla bean. Press waxed paper onto surface of custard. Refrigerate several hours or overnight.
Step 5
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze for 4-6 hours or until firm. Repeat with remaining mixture.
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