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Vanilla Bean Ice Cream Recipe

Best Vanilla Bean Ice Cream Recipe

Indulge in the timeless allure of a classic dessert with our irresistible Vanilla Bean Ice Cream recipe. Crafted using the finest ingredients and embracing the traditional French vanilla technique, this homemade delicacy promises a rich, creamy, and utterly decadent experience that is sure to captivate your taste buds.
Our Vanilla Bean Ice Cream is more than just a frozen treat; it’s a celebration of pure indulgence. By infusing fresh vanilla bean pods into a luscious egg-yolk custard base, we unlock the essence of true vanilla flavor, elevating every spoonful into a symphony of luxurious taste and texture.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 6 hours
Course Dessert
Servings 1 People
Calories 207 kcal

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1 vanilla bean pod
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions
 

  • Prepare the Ingredients:
    In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat until it reaches a simmer. Do not let it boil.
    While the cream and milk are heating, whisk together the egg yolks and sugar in a separate bowl until well combined and slightly pale in color.
  • Temper the Eggs:
    Once the cream mixture is simmering, take about 1/2 cup of the hot liquid and slowly pour it into the egg mixture while whisking constantly. This step helps temper the eggs, preventing them from curdling when added back to the hot cream.
  • Combine and Heat:
    Pour the tempered egg mixture back into the saucepan with the remaining cream and milk. Stir in a pinch of salt.
    Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream mixture. If using vanilla extract, skip this step and add the extract later.
    Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. Do not let it boil.
  • Chill the Mixture:
    Once the custard has thickened, remove the saucepan from the heat and strain the mixture through a fine-mesh sieve to remove the vanilla bean pod and any cooked egg bits. If using vanilla extract, stir it in at this point.
    Cover the custard with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Chill the mixture in the refrigerator for at least 4 hours or preferably overnight.
  • Churn the Ice Cream:
    After chilling, pour the custard into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
    Transfer the churned ice cream to an airtight container and freeze for an additional 2-4 hours, or until firm.
  • Serve and Enjoy:
    Once the ice cream has hardened, scoop it into bowls or cones and serve. You can garnish with additional vanilla bean seeds or a drizzle of caramel sauce if desired.

Notes

This recipe yields about 1 quart of delectable Vanilla Bean Ice Cream, perfect for sharing or indulging in a solo treat. Feel free to customize it by adding mix-ins like chocolate chips, nuts, or fruit for added texture and flavor.