Vanilla Bean Ice Cream
Indulge in the pure, luscious flavors of homemade Vanilla Bean Ice Cream, a timeless treat that’s as elegant as it is comforting. This recipe combines rich heavy cream, silky whole milk, and fragrant vanilla bean seeds to create a creamy, custard-style base with unparalleled depth of flavor. Perfectly balanced with a touch of sugar and a hint of salt, this ice cream is elevated by tempering egg yolks for a velvety texture. Steeped with the aromatic essence of vanilla beans and finished with a dash of vanilla extract, every bite is a celebration of its signature ingredient. Whether served on its own or as a partner to pies or cakes, this decadent frozen dessert will make any occasion unforgettable. Ready your ice cream maker and experience the joy of crafting the perfect scoop!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 3/4 cup Granulated sugar
- 1/4 teaspoon Salt
- 1 whole Vanilla bean
- 5 pieces Large egg yolks
- 1 teaspoon Vanilla extract
Instructions
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the bean pod to the saucepan.
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and let it steep for 10 minutes.
In a separate bowl, whisk the egg yolks until light and slightly thickened.
Slowly add about 1 cup of the hot cream mixture to the egg yolks while whisking continuously to temper them.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.
Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.
Remove from heat and stir in the vanilla extract.
Pour the custard through a fine-mesh sieve into a large bowl to remove the vanilla bean pod and any bits of egg.
Cover the surface of the custard with plastic wrap to prevent a skin from forming, and let it cool to room temperature.
Refrigerate the custard until thoroughly chilled, at least 4 hours or overnight.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.
Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 30% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 20.4 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 52 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
