Vanilla Bean Ice Cream
This homemade vanilla bean ice cream recipe brings the luxurious flavors of real vanilla beans into a creamy, velvety frozen treat. With a simple custard base made from milk, cream, eggs, and sugar, infused with aromatic vanilla beans, this ice cream is the perfect dessert for any occasion. Whether you serve it in a cone, as a sundae, or alongside your favorite baked goods, homemade vanilla bean ice cream will always be a crowd-pleaser.
Equipment
- Heavy Pot – 1 medium-sized
- Mixing Bowl – 1 large
- Whisk (1)
- Ice Cream Maker – 1 (if using)
- Thermometer – 1 (optional, but recommended)
- Fine Mesh Strainer (1)
- Freezer-Safe Container – 1 (for storing ice cream)
Ingredients
- 2 vanilla beans split and scraped
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- Pinch of salt
Instructions
Prepare the vanilla beans:
- Split the vanilla beans lengthwise and scrape the seeds into a medium pot. Add the vanilla pods and set aside.
Heat the cream, milk, and sugar:
- In the same pot, add the heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally, until the mixture is hot but not boiling (about 170°F / 77°C). Remove from heat once it reaches the right temperature.
Whisk the egg yolks:
- While the milk and cream mixture is heating, whisk the egg yolks and sugar together in a separate bowl until pale and slightly thickened.
Temper the egg yolks:
- Slowly add a small amount of the hot cream mixture into the egg yolks while whisking constantly. Gradually add more of the hot mixture until the yolks are warmed up. Then pour the yolk mixture back into the pot with the rest of the cream.
Cook the custard:
- Return the pot to medium heat and cook the custard, stirring continuously, until it thickens enough to coat the back of a spoon (170°F / 77°C). Be careful not to let it boil. Remove from heat.
Strain and chill:
- Pour the custard through a fine-mesh strainer into a clean bowl to remove the vanilla pods and any bits of cooked egg. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours (preferably overnight).
Churn the ice cream:
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions, typically for 20-30 minutes.
Freeze:
- Once the ice cream reaches soft-serve consistency, transfer it to a freezer-safe container. Smooth the top, cover with plastic wrap, and freeze for 4 hours or until fully firm.
Serve:
- Once the ice cream is firm and scoopable, serve in bowls, cones, or alongside your favorite desserts. Enjoy!
Notes
- For a richer flavor, feel free to use more vanilla beans or even add a splash of vanilla extract along with the beans.
- No ice cream maker? If you don’t have an ice cream maker, you can still make this ice cream by placing the chilled custard in a freezer-safe container and stirring it vigorously every 30 minutes for 3-4 hours to break up ice crystals.
- Make ahead: The ice cream can be stored in the freezer for up to 2 weeks, but it’s best enjoyed fresh for the creamiest texture.
- Vegan variation: For a dairy-free version, substitute the dairy ingredients with coconut milk, almond milk, or other plant-based options, and use a vegan egg replacement or cornstarch as a thickener.