Vanilla Bean Ice Cream
Vanilla Bean Ice Cream is a creamy, rich dessert made from scratch using real vanilla beans. The process involves creating a custard base that’s infused with vanilla and then churned to perfection. This ice cream has a smooth texture and a deep vanilla flavor that elevates it far beyond store-bought versions. It’s perfect for hot summer days or as a luxurious treat year-round. You can enjoy it on its own or pair it with your favorite desserts.
Equipment
- Ice Cream Maker – 1 (standard 1.5-quart size)
- Medium Saucepan – 1
- Mixing bowls (2)
- Whisk (1)
- Wooden spoon or spatula (1)
- Fine Mesh Strainer – 1
- Airtight Storage Container – 1
Ingredients
- Heavy Cream – 2 cups 480 ml
- Whole Milk – 1 cup 240 ml
- Vanilla Beans – 2 split and scraped
- Granulated Sugar – 3/4 cup 150 g
- Egg Yolks – 5 large
- Salt – 1/4 tsp 1.5 g
Instructions
- Prepare the Vanilla Beans: Split the vanilla beans lengthwise and scrape out the seeds with the back of a knife. Set the seeds aside.
- Heat the Cream and Milk: In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean pods. Heat over medium, stirring occasionally, until the mixture is hot but not boiling. Remove from heat and let steep for 15-20 minutes.
- Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until smooth and pale.
- Temper the Egg Yolks: Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them. Once combined, return the egg yolk mixture to the saucepan and whisk continuously.
- Cook the Custard: Cook the custard over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Do not let it boil.
- Strain the Custard: Remove from heat and strain the custard through a fine mesh sieve to remove the vanilla pods and any curdled bits.
- Chill the Custard: Let the custard cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Churn the Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions (typically 20-30 minutes).
- Freeze: Transfer the ice cream to an airtight container and freeze for at least 4 hours to firm up before serving.
Notes
- Texture Tip: Be sure to chill the custard completely before churning. The colder the custard, the smoother the texture.
- Vanilla Beans: Fresh vanilla beans will provide the best flavor, but you can substitute with vanilla extract in a pinch. Use about 1 tablespoon of extract for the two vanilla beans.
- Storing the Ice Cream: This ice cream will stay fresh for 1-2 weeks in the freezer if stored in an airtight container.