Egg-Free Old-Fashioned Vanilla Ice Cream
This egg-free vanilla ice cream is lighter than the French version. This version is also great for those sensitive to eggs.
- Yield: Makes 1 1/2 quarts
Source: Martha Stewart Living, July 2006
- 1 quart half-and-half
- 1/2 cup sugar
- 2 vanilla beans, halved lengthwise, seeds scraped (beans discarded)
- 1/4 teaspoon salt
Stir together all ingredients, and freeze in an ice cream maker.