Creamy Vanilla Bean Ice Cream
This creamy vanilla bean ice cream is a decadent homemade dessert that features the rich flavor of real vanilla beans, resulting in a smooth, velvety treat. Made with simple ingredients like heavy cream, whole milk, and egg yolks, this ice cream will be the star of any occasion. It’s easy to make, and once you experience the fresh, homemade taste, you'll never go back to store-bought versions again!
Equipment
- 1 Ice cream maker (churner, if available)
- 1 medium saucepan
- 1 whisk
- 1 Wooden Spoon
- 1 Fine mesh sieve
- 1 medium mixing bowl
- 1 airtight container (for storage)
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 5 large Egg yolks
- 1 Vanilla bean or 1 tablespoon vanilla extract
- Pinch Salt
Instructions
- Prepare the vanilla bean: Slice the vanilla bean down the middle and scrape out the seeds. Set aside the seeds and save the pod for future use.
- Heat the cream and milk: In a medium saucepan, combine heavy cream, whole milk, vanilla seeds, and the vanilla bean pod (or use vanilla extract). Heat over medium, stirring occasionally, until the mixture is just about to boil. Remove from heat.
- Whisk the egg yolks and sugar: In a separate bowl, whisk together the egg yolks and sugar until pale and thickened.
- Temper the egg yolks: Slowly add a small amount of the hot cream mixture to the egg yolks, whisking constantly. Gradually add the rest of the cream mixture to the yolks, stirring continuously.
- Cook the custard base: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly. Cook until the custard thickens enough to coat the back of a spoon. Be careful not to boil.
- Strain and cool: Strain the custard through a fine mesh sieve to remove any lumps or vanilla pods. Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the ice cream: Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Freeze the ice cream: Transfer the ice cream to an airtight container and freeze for at least 4 hours until firm.
- Serve: Scoop and enjoy your homemade creamy vanilla bean ice cream!
Notes
- Ensure the custard is fully chilled before churning to avoid an icy texture.
- If you don't have an ice cream maker, manually freeze and stir the mixture every 30 minutes until it thickens.
- To store, place a piece of plastic wrap on the surface of the ice cream before sealing to prevent ice crystals from forming.