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Ice cream - versatile and popular - is much easier to make at home than you might think! Chef Fabio shares an all-natural and simple recipe for this summer staple, perfect for both egg-free and gluten-free diets. Using two different forms of vanilla, this creamy treat is anything but boring!
--The lighter side: With just six ingredients, this ice cream calls for no eggs and substitutes milk for some of the cream, which lowers the fat and cholesterol content.
--This is only the beginning: This vanilla bean ice cream is great on its own, but it's also a great base for other flavors. Feel free to experiment with your favorite add-ins, such as berries or chocolate chips. Stir in the add-in after the heated mixture has cooled to room temperature.
--A scoop of Fabio's ice cream pairs well with Fabio's Apple Cake, but you can also use it to make homemade ice cream sandwiches with Fabio's 5-Ingredient Cookies or Mama's Sugar Cookies!
--The ice cream will come out of the machine with a soft-serve consistency. Simply transfer the ice cream to an airtight container and freeze as desired, if you prefer a firmer texture.
EASY VANILLA BEAN ICE CREAM
Recipe by Fabio Viviani
Yield: 1 quart
2 cups heavy cream
1 cup whole milk
2/3 cup sugar
1 vanilla bean, split lengthwise, seeds scraped with a knife
1 teaspoon pure vanilla extract
Pinch of salt
Prepare the canister of your ice cream maker as necessary, according to the manufacturer's instructions.
Whisk together all ingredients in a medium-size saucepan until thoroughly combined.
Heat over medium heat, whisking occasionally, until the sugar is completely dissolved and the mixture comes to a light boil. Do not overcook.
Remove from heat. Cool the mixture to room temperature, about 15 minutes.
Freeze in an ice cream maker according to the manufacturer's instructions. When the mixture is the texture of soft-serve, it's ready. For a firmer texture, transfer the ice cream to an airtight container, and freeze as needed.
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