When it comes to ice cream, I often reach for the indulgent flavors—nuts, cookie dough, cake batter—but sometimes nothing beats a classic: vanilla bean. Pure, simple vanilla lets the flavor of real vanilla shine, and this recipe is a perfect example.
This is, honestly, one of the best vanilla bean ice creams I’ve tasted. It manages to be rich and creamy while keeping the fat lower than traditional recipes. The little black specks from the vanilla bean add both aroma and a beautiful visual touch. If you appreciate genuine vanilla flavor, you’ll fall for these tiny flecks the way I did.
Another great thing about this recipe is how quickly it comes together. Many ice cream recipes require making a custard and chilling it overnight before churning. This version simplifies the process so you can move from stovetop to ice cream maker without an extended chill time.
If you don’t yet own an ice cream maker, it’s worth considering—you can find affordable models that make homemade ice cream easy and consistently delicious.
Top a bowl with chocolate syrup or colorful sprinkles for a classic finish and pure ice cream happiness.
Low-Fat Vanilla Bean Ice Cream
30 minutes
3 hours 30 minutes
4 hours
Rich and creamy yet lower in fat, this homemade vanilla bean ice cream highlights real vanilla for a classic dessert that’s both satisfying and simple.
Ingredients
- 1 cup half-and-half
- 1/2 cup sugar
- 2 tbs. light-colored corn syrup
- 1/8 tsp. salt
- 1 (12-ounce) can low-fat evaporated milk
- 1 vanilla bean, split lengthwise
- 3 large egg yolks
Instructions
- In a medium saucepan, combine the half-and-half, 1/4 cup of the sugar, corn syrup, salt, and the evaporated milk. Scrape the seeds from the vanilla bean and add both the seeds and the pod to the mixture. Heat until it reaches about 180°F, or until tiny bubbles form around the edges—do not boil. Remove from heat, cover, and let stand for 10 minutes. Discard the bean pod.
- Whisk the egg yolks with the remaining sugar in a bowl. Gradually whisk in the warm milk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 160°F. Remove from heat and set the pan in a large bowl filled with ice to cool, stirring occasionally for about 20 minutes.
- Strain the mixture through a fine-mesh sieve into the bowl of your ice cream maker, discarding any solids. Freeze according to the manufacturer’s instructions. Transfer the churned ice cream to a freezer-safe container, cover, and freeze at least 3 hours to firm up before serving.
Nutrition Information:
Yield:
8
Serving Size:
per 1/2 cup
Amount Per Serving:
Calories: 140
Total Fat: 6g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 105mg
Sodium: 89mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 18g
Protein: 4g
