French Vanilla Bean Ice Cream
This French Vanilla Bean Ice Cream is rich, creamy, and infused with real vanilla bean for an authentic, deep vanilla flavor. Made with a classic custard base, this homemade ice cream is smooth, indulgent, and perfect for any occasion. Serve it on its own, with desserts, or as a base for sundaes!
Equipment
- Medium saucepan – For heating the cream and milk.
- Whisk – To mix the egg yolks and sugar smoothly.
- Mixing bowl – For preparing the custard base.
- Fine-mesh strainer – To remove any cooked egg bits for a silky texture.
- Ice cream maker – For churning the ice cream to a smooth consistency.
- Rubber spatula – Helps stir the custard and scrape the bowl.
- Measuring cups & spoons – To measure ingredients accurately.
- Airtight container – For storing the ice cream in the freezer.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 5 large egg yolks
- ¾ cup granulated sugar
- 1 whole vanilla bean
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract optional
Instructions
Step 1: Prepare the Vanilla Bean
- Slice the vanilla bean lengthwise with a sharp knife.
- Scrape out the tiny black seeds and add both the seeds and pod to a medium saucepan.
Step 2: Heat the Cream and Milk
- Pour the heavy cream and whole milk into the saucepan with the vanilla bean.
- Heat over medium heat, stirring occasionally, until warm but not boiling.
- Remove from heat, cover, and let steep for 15–30 minutes for a stronger vanilla flavor.
Step 3: Make the Custard
- In a mixing bowl, whisk together the egg yolks, sugar, and salt until pale and slightly thickened.
- Slowly temper the eggs by adding a small amount (about ½ cup) of the warm cream mixture while whisking continuously.
- Gradually pour in the rest of the warm cream mixture while whisking to prevent the eggs from scrambling.
Step 4: Cook the Custard
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly.
- Cook until the mixture thickens and coats the back of a spoon (170–175°F or 77–80°C). Do not boil.
- Remove from heat and strain through a fine-mesh sieve to remove any cooked egg bits and the vanilla pod.
Step 5: Chill the Custard
- Transfer the custard to a clean bowl and let it cool to room temperature.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight for the best texture.
Step 6: Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions (about 20–25 minutes).
- The ice cream should have a soft-serve consistency when finished.
Step 7: Freeze Until Firm
- Transfer the churned ice cream to an airtight container and freeze for at least 4–6 hours or overnight.
- Serve and enjoy your homemade French Vanilla Bean Ice Cream! 🍨
Notes
- Vanilla Bean Substitute: If you don’t have a vanilla bean, use 1 ½ teaspoons of pure vanilla extract instead (add after cooking).
- Soft Ice Cream Hack: If your ice cream is too hard after freezing, let it sit at room temperature for 5–10 minutes before scooping.
- Prevent Ice Crystals: Store ice cream in an airtight container and press plastic wrap directly onto the surface before freezing.
- Dairy-Free Option: Substitute coconut cream for heavy cream and almond milk for whole milk.