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Description
Cooking Light
Ingredients
US|METRIC
4 SERVINGS
- 1 cup half and half
- 1/2 cup sugar (divided)
- 2 Tbsp. corn syrup (light-colored)
- 1/8 tsp. salt
- 12 oz. evaporated low-fat milk
- 1 vanilla bean (split lengthwise)
- 3 large egg yolks
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Directions
- 1) Combine half-and-half, ¼ cup sugar, corn syrup, salt and evaporated milk in a medium heavy saucepan. Scrape seeds from vanilla beans; add seeds and bean to milk mixture. Heat milk mixture to 180F or until tiny bubbles form around edge (do not boil). Remove pan from heat; cover and let stand 10 minutes. Combine remaining ¼ cup sugar and egg yolks in a medium bowl, stirring well with a whisk. Return milk mixture to pan. Cook over medium heat until a thermometer reads 160F, stirring constantly. Remove from heat. Place pan in a large ice-filled bowl for 20 minutes or until egg mixture is cool, stirring occasionally. Pour milk mixture through a fine sieve into the freezer can of an ice-cream freezer; discard solids. Freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container, cover and freeze 3 hours or until firm.
NutritionView More
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520Calories
Sodium
Fat
Carbs
Potassium
Calories520Calories from Fat160 |
% DAILY VALUE |
Total Fat18g28% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol210mg70% |
Sodium230mg10% |
Potassium410mg12% |
Protein11g |
Calories from Fat160 |
% DAILY VALUE |
Total Carbohydrate82g27% |
Dietary Fiber |
Sugars74g |
Vitamin A8% |
Vitamin C6% |
Calcium30% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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