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“I came up with this recipe because I find myself constantly unsatisfied with the ice cream recipes out there. They are either to rich, to egg-tasting, or too grainy. This recipe has none of those undesired qualities. The ice cream is neither to eggy, nor too buttery in part because of the use of non-fat condensed milk and regular cream.”
3hrs 5mins
1 1/2 pints

Ingredients Nutrition

  • 2 cups light or regular cream
  • 11 12 ounces fat-free sweetened condensed milk (about 3/4 of a 14 ounce can)
  • 2 egg yolks
  • 1 vanilla bean (or 1 1/2 teaspoons vanilla extract)
  • 1 pinch salt


  1. Slice the vanilla bean in half and scrape out the seeds using the back of a knife.
  2. Warm cream, condensed milk, vanilla bean pod and seeds, and salt in medium saucepan over medium heat until mixture steams. Do not let the mixture boil.
  3. In a small bowl, whisk egg yolks to combine.
  4. Reheat cream mixture until it steams but does not boil. Slowly pour in a small amount of hot mixture into egg yolks, whisking constantly. Then pour egg and cream mixture back into the pot.
  5. Heat, stirring constantly, until mixture reaches 175 degrees F or until mixture coats the back of spoon. If you do not have a vanilla bean, now would be the time to add in the vanilla extract.
  6. Strain mixture, cool and freeze in ice cream maker. Then freeze in freezer until hard (3 or more hours). The vanilla bean can be washed, dried, and reused.

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