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Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • In saucepan combine half-and-half and milk. Scrape seeds from vanilla bean into mixture. Add bean, half the sugar, and the salt. bring to a simmer over medium heat.

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  • Meanwhile, in bowl whisk yolks and remaining sugar until pale yellow and thick (2 minutes). Slowly drizzle 1 cup hot cream mixture into yolk mixture, whisking constantly. Stir yolk mixture into mixture in pan; cook over medium until thickened and mixture coats back of spoon. Remove from heat. Pour through fine mesh sieve into large bowl; discard solids. Stir in buttermilk. Cover and refrigerate at least 4 hours or overnight.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Freeze in 4-quart ice cream freezer according to manufacturer's directions. Makes 2 quarts.

Tips

Prepare and freeze up to 1 week in advance.

Nutrition Facts

135 calories; 6 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 118 mg cholesterol; 85 mg sodium. 118 mg potassium; 16 g carbohydrates; 0 g fiber; 15 g sugar; 4 g protein; 0 g trans fatty acid; 243 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 0 mg iron;

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