Vanilla Bean Ice Cream is the ultimate classic dessert, loved for its rich, creamy texture and the deep, aromatic flavor of real vanilla. The tiny flecks of vanilla seeds from the pod infuse every bite with a fragrant sweetness that’s far more complex than standard vanilla ice cream. This homemade version is made with a custard base of cream, milk, egg yolks, and sugar, resulting in a luxurious, silky-smooth ice cream. Whether served on its own or paired with your favorite desserts, this vanilla bean ice cream is a timeless treat that’s sure to impress.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks
- A pinch of salt
Instructions
- Prepare the Vanilla Bean: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Add the seeds and the bean pod to a medium saucepan along with the heavy cream, milk, and a pinch of salt.
- Heat the Cream Mixture: Heat the cream and milk mixture over medium heat, stirring occasionally, until it’s just about to simmer (do not boil). Remove from heat and let it steep for 15-20 minutes to allow the vanilla flavor to infuse.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and thick.
- Temper the Egg Yolks: Gradually add about 1/2 cup of the warm cream mixture to the egg yolk mixture, whisking constantly to temper the eggs and prevent curdling. Slowly pour the tempered egg mixture back into the saucepan with the remaining cream.
- Cook the Custard: Return the saucepan to medium-low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170-175°F or 77-80°C). Do not let it boil.
- Strain and Chill: Remove the custard from heat and strain it through a fine-mesh sieve to remove any solids and the vanilla bean pod. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
- Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours, or until firm. Serve and enjoy your creamy, flavorful Vanilla Bean Ice Cream!
This homemade Vanilla Bean Ice Cream is a perfect dessert on its own or as a base for toppings and mix-ins, offering a true vanilla experience with every spoonful!
