Classic Vanilla Bean Ice Cream
This Classic Vanilla Bean Ice Cream is a rich, creamy treat made with real vanilla beans, heavy cream, and egg yolks, creating a luxurious, velvety custard base. The ice cream is simple to make with just a few high-quality ingredients and yields a perfectly smooth texture that is far superior to store-bought versions. Whether served in a cone, a bowl, or paired with a dessert, this homemade ice cream will delight anyone who tastes it.
Equipment
- 1 medium saucepan – for heating milk and cream
- 1 large saucepan – for cooking the custard
- 1 mixing bowl – for whisking the egg yolks and sugar
- 1 whisk – for mixing the egg yolks and custard
- 1 rubber spatula – for scraping and stirring
- 1 fine-mesh sieve – for straining the custard
- 1 ice cream maker – for churning
- 1 freezer-safe container – for storing the ice cream
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 5 large egg yolks
- 1 vanilla bean
- 1 pinch sea salt optional
Optional:
- 1 teaspoon vanilla extract for a richer flavor
Instructions
Prepare the Vanilla Bean:
- Split the vanilla bean lengthwise and scrape out the seeds. Set the seeds and the empty pod aside.
Make the Custard Base:
- In a medium saucepan, combine the heavy cream and whole milk. Add the vanilla pod and seeds. Heat the mixture over medium heat, stirring occasionally, until it’s steaming but not boiling.
- In a separate mixing bowl, whisk the egg yolks and granulated sugar until light and pale.
- Gradually temper the egg yolks by adding a small amount of the hot milk mixture to the yolks while whisking constantly. Once tempered, slowly pour the egg yolk mixture back into the saucepan with the rest of the milk and cream, stirring continuously.
- Cook the mixture over medium heat, stirring constantly, until it thickens and reaches 170°F (77°C), or until it coats the back of a spoon.
Cool and Chill the Custard:
- Remove the custard from the heat and strain it through a fine-mesh sieve into a clean bowl to remove any curdled egg particles.
- Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
Churn the Ice Cream:
- Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes, until it reaches a soft-serve consistency.
Freeze the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container, smoothing the top with a spatula. Cover tightly and freeze for at least 4 hours, or until firm.
Serve:
- Scoop the ice cream into bowls or cones and enjoy! Optionally, you can top it with chocolate sauce, fruit, or any other desired toppings.
Notes
Recipe Notes
- Chilling the custard before churning is essential for the best texture and to ensure the ice cream churns properly.
- Vanilla Bean vs. Extract: The vanilla bean gives a more intense and natural vanilla flavor, but if you don’t have one, you can substitute with 1 tablespoon of pure vanilla extract.
- The egg yolks are crucial for creating the creamy texture and preventing ice crystals from forming, so do not skip them.
- If you don’t have an ice cream maker, you can make this ice cream by placing the chilled custard in a shallow container and stirring every 30 minutes as it freezes to break up ice crystals.