Lactose free vanilla bean ice cream
Pure and creamy lactose free ice cream studded with rich vanilla bean seeds.
- In a saucepan over medium-high heat, bring sugar and 1 ½ cup of milk to a gentle simmer. Cook until sugar is dissolved. Pour ¼ cup of the sweetened milk mixture into the eggs to temper them.
- Slowly pour eggs into the simmering milk and sugar mixture. Add the remaining cup of milk. Turn heat to medium-low and continue to simmer, whisking constantly, until it's thick enough to coat the back of a spoon. Whisk in the vanilla bean seeds.
- Remove from heat and let mixture cool completely in the fridge. Once cooled, pour into your prepared ice cream maker and churn according to manufacturer’s instructions. Once churned, pour into a tub and freeze for at least 4 hours.