Vanilla Bean Ice Cream
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
1 gallon
ingredients
- 9 cups milk, divided
- 1 (12 ounce) can evaporated milk
- 1 cup sugar
- 2 vanilla beans, split and seeds scraped
- 3 large eggs, lightly beaten
- 1 (14 ounce) can sweetened condensed milk
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 1 tablespoon fresh lemon juice
- 1 1⁄2 teaspoons vanilla extract
directions
- In a medium saucepan, combine 4 cups milk, evaporated milk, sugar, and vanilla bean seeds over medium heat. Cook for 8-10 minutes, stirring occasionally, until milk is heated and sugar is dissolved; do not boil.
- Gradually add 2 cups hot milk mixture to eggs, beating to combine well. Pour egg mixture into remaining hot milk mixture, whisking constantly. Cook for 2 minutes, whisking constantly. Remove from heat; cool for 30 minutes and strain through screen colander or cheese cloth into large bowl.
- In same large bowl, combine milk mixture, condensed milk, pudding mix, lemon juice, and vanilla extract, whisking to combine well. Cover and chill completely.
- Add remaining 5 cups of milk, stirring to combine well. Pour ice cream mixture into container of ice cream freezer and freeze according to manufacturer's instructions.
- Spoon ice cream into a freezer-safe container, and freeze for at least 4 hours for a firmer texture.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri