Lactose free vanilla bean ice cream

Pure and creamy lactose free ice cream studded with rich vanilla bean seeds.

Preparation

  1. 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.
  2. 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.
  3. 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.

The Gouda Life

Ottawa, Ontario

Kelly Brisson shares her passion for cooking and food photography on her culinary blog, The Gouda Life.

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