Classic Vanilla Bean Ice Cream
This Classic Vanilla Bean Ice Cream is the ultimate indulgence for dessert lovers. Featuring the rich aroma and specks of real vanilla beans, this creamy delight is a perfect standalone treat or a versatile accompaniment to pies, cakes, and warm desserts. With its luxurious texture and authentic flavor, this homemade ice cream will become a family favorite.
Equipment
- 1 Medium Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Airtight Freezer-safe Container
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 1 Vanilla bean pod (split and seeds scraped)
- ¾ cup Granulated sugar
- 4 large Egg yolks
Instructions
- Split the vanilla bean pod lengthwise and scrape out the seeds. Add both the seeds and the pod to a medium saucepan.
- Combine the milk, heavy cream, and half of the sugar in the saucepan. Heat over medium heat until steaming but not boiling. Remove from heat and let the mixture steep for 10 minutes.
- In a mixing bowl, whisk the egg yolks and remaining sugar until the mixture is pale and slightly thickened.
- Slowly add 1 cup of the warm milk mixture to the egg yolks while whisking constantly to prevent curdling.
- Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 170–175°F).
- Remove from heat, discard the vanilla pod, and strain the custard through a fine mesh sieve into a clean bowl. Cool to room temperature, then cover and refrigerate for at least 2 hours or until fully chilled.
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
- Transfer the churned ice cream to an airtight container and freeze for 4–6 hours, or until firm.
- Scoop and serve as-is or pair with your favorite dessert.
Notes
- For a stronger vanilla flavor, steep the vanilla pod and seeds in the milk mixture overnight in the fridge before proceeding with the recipe.
- Add a splash of bourbon or rum to the custard for an adult twist and to improve the texture.
- Store the ice cream in an airtight container for up to 2 weeks.
- If you don’t have an ice cream maker, pour the custard into a shallow dish, freeze, and stir every 30 minutes for 2–3 hours to break up ice crystals.