Directions:
- In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat.
- In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking.
- Return custard to pan and cook over moderately low heat, stirring, until 170°F on a candy thermometer. Remove pan from heat.
- Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl.
- Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.85 Kcal (1205 kJ) | ||
| Calories from fat | 167.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.59g | 29% | |
|---|---|---|---|
| Cholesterol | 228.51mg | 76% | |
| Sodium | 136.93mg | 6% | |
| Potassium | 269.85mg | 6% | |
| Total Carbs | 21.95g | 7% | |
| Sugars | 14.7g | 59% | |
| Protein | 10.62g | 21% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1mg | 6% | |
| Calcium | 172.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 157.3 Kcal (659 kJ) | ||
| Calories from fat | 91.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 29% | |
|---|---|---|---|
| Cholesterol | 124.87mg | 76% | |
| Sodium | 74.83mg | 6% | |
| Potassium | 147.46mg | 6% | |
| Total Carbs | 11.99g | 7% | |
| Sugars | 8.03g | 59% | |
| Protein | 5.8g | 21% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 0.5mg | 6% | |
| Calcium | 94.4mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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