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Vanilla Bean Ice Cream Recipe Kitchenaid

Experience the timeless elegance of homemade Vanilla Bean Ice Cream crafted with your KitchenAid mixer. This classic recipe celebrates the pure essence of vanilla with specks of real vanilla bean throughout, creating a luxurious and creamy dessert that’s perfect for any occasion. With the KitchenAid mixer’s power and precision, you can easily create velvety-smooth ice cream that rivals the best artisanal scoops. Let’s dive into creating this sophisticated treat that promises to delight your taste buds with every scoop.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours
Course Dessert
Servings 1 People
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • Prepare the Vanilla Bean:
    Split the vanilla bean pod lengthwise using a sharp knife.
    Scrape out the seeds from the pod using the back of the knife.
  • Heat the Cream and Milk:
    In a saucepan, combine the heavy cream, whole milk, vanilla bean seeds, and the scraped vanilla bean pod.
    Heat the mixture over medium heat until it reaches a gentle simmer. Do not boil.
  • Infuse the Flavors:
    Once the mixture simmers, remove it from heat and cover the saucepan with a lid.
    Let the vanilla bean steep in the hot cream mixture for about 30 minutes to infuse the flavors.
  • Prepare the Ice Cream Base:
    In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thick.
  • Temper the Eggs:
    Gradually pour a small amount of the hot cream mixture into the egg yolk mixture while whisking continuously. This process tempers the eggs and prevents them from curdling.
  • Combine and Cook:
    Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.
    Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or spatula.
    Continue cooking until the mixture thickens slightly and coats the back of the spoon, creating a custard-like consistency. Do not boil.
  • Strain and Chill:
    Remove the saucepan from heat and strain the custard through a fine-mesh sieve to remove the vanilla bean pod and any cooked egg bits.
    Let the custard cool to room temperature, then cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
    Chill the custard in the refrigerator for at least 4 hours or overnight until thoroughly chilled.
  • Churn the Ice Cream:
    Once chilled, pour the vanilla bean custard into the bowl of your KitchenAid mixer fitted with the ice cream attachment.
    Churn the custard on medium-low speed for about 20-25 minutes or until it reaches a soft-serve consistency.
  • Freeze the Ice Cream:
    Transfer the churned vanilla bean ice cream into a freezer-safe container.
    Cover the container with a lid or plastic wrap and freeze the ice cream for an additional 2-4 hours or until firm.
  • Serve and Enjoy:
    When ready to serve, let the vanilla bean ice cream sit at room temperature for a few minutes to soften slightly.
    Scoop the creamy and decadent ice cream into bowls or cones.Garnish with fresh vanilla bean seeds or a drizzle of vanilla syrup for an extra touch of elegance.
    Indulge in the classic sophistication of homemade vanilla bean ice cream made effortlessly with your KitchenAid mixer!

Notes

Overall, this Ice Cream recipe offers a delightful blend of rich creaminess, intense vanilla flavor, and homemade goodness that will make it a favorite dessert in your household.