Go Back

Vanilla Bean Ice Cream

Maria G. Brooks
This homemade vanilla bean ice cream is rich, creamy, and bursting with the robust flavor of real vanilla beans.
Perfect on its own or as an accompaniment to your favorite desserts, this classic treat is simple to make and delivers gourmet-level indulgence every time.
Nutrition Facts (Per Serving)
Calories: 250 kcal, Carbohydrates: 25g,Protein: 4g,Fat: 16g,Saturated Fat: 10g,Cholesterol: 150mg,Sodium: 50mg,Sugar: 22g
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6 Servings
Calories 250 kcal

Equipment

  • 1 Knife
  • 1 Cutting board
  • 1 Small bowl
  • 1 Medium Saucepan
  • 1 Whisk
  • 1 wooden spoon or spatula
  • 1 Fine Mesh Sieve
  • 1 Mixing Bowl
  • 1 Plastic wrap
  • 1 Ice Cream Maker
  • 1 Airtight container

Ingredients
  

  • 1 Vanilla bean
  • 2 cups Heavy cream
  • 1 cup Whole milk
  • 2/3 cup Granulated sugar
  • 4 large Egg yolks
  • 1 pinch Salt

Optional: 1 teaspoon Vanilla extract

Instructions
 

  • Prepare the Vanilla Bean: Split the vanilla bean lengthwise using a knife and scrape out the seeds. Set the seeds and pod aside.
  • Make the Custard Base: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla bean seeds, and the pod. Heat over medium heat, stirring occasionally, until the mixture is warm but not boiling.
  • Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Slowly add a ladleful of the warm cream mixture to the yolks while whisking constantly. Gradually pour the tempered yolks back into the saucepan, stirring to combine.
  • Cook the Custard: Reduce the heat to medium-low and cook the custard, stirring constantly with a wooden spoon or spatula, until it thickens enough to coat the back of the spoon. Do not let it boil.
  • Strain and Chill: Remove from heat and strain the custard through a fine-mesh sieve into a clean mixing bowl. Discard the vanilla pod and any solid bits. Cover the custard with plastic wrap, pressing it directly onto the surface, and refrigerate for at least 4 hours or overnight.
  • Churn the Ice Cream: Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions, typically 20–25 minutes.
  • Freeze and Serve: Transfer the churned ice cream into an airtight container. Freeze for 2–4 hours, or until firm. Serve and enjoy!

Notes

Recipe Notes

  • For the best flavor, use high-quality vanilla beans like Madagascar or Tahitian.
  • Ensure the custard is completely chilled before churning to achieve a smooth texture.
  • Store in the freezer for up to 2 weeks in an airtight container.
  • Add mix-ins like chocolate chips, crushed cookies, or caramel swirls after churning for a fun twist.
Keyword Vanilla Bean Ice Cream