The Best Low Sodium Vanilla Ice Cream
The classic dessert is now heart-friendly and home made
Ingredients
- 1 1/4 cups Heavy Cream
- 2 1/4 cups Whole Milk
- 2 tsp Vanilla Extract or 2 Vanilla Beans sliced lengthwise and scraped
- 3/4 cup Sugar
- 3 egg Egg Yolks
Instructions
- Combine the cream, whole milk, and vanilla beans into medium pot. Start to heat mixture over low heat.
- Whisk the sugar and egg yolks together in a small bowl until fully combined.
- When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add ¼ of the cream mixture into the yolks, whisking constantly until blended. Do not add all of cream mixture at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into remaining warmed cream mixture. Return pot to medium low heat.
- Cook the ice cream base over medium low heat until it reaches 185 degrees or is thick enough to coat the back of a spoon.
- Remove from heat. Remove vanilla bean pods and scrape vanilla beans into ice cream or add pure vanilla extract. Pour ice cream mixture into bowl to cool.
- Fill a large bowl with ice. Place the container of ice cream in the ice bath. Stir often and let cool.
- When the ice cream base has cooled, pour into ice cream machine and churn according to manufacturer's instructions.
- When finished churning, serve immediately for soft-serve, or transfer to airtight container. For a more firm ice cream, allow ice cream to harden in freezer for 30 minutes to 1 hour.
Nutrition
Serving: 1standard scoopCalories: 529.1kcalCarbohydrates: 46.5gProtein: 8gFat: 35.4gSaturated Fat: 20.9gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 10.5gCholesterol: 253.6mgSodium: 89.4mgPotassium: 268.7mgSugar: 46.9g
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