Description
Indulge in the rich, creamy perfection of homemade classic Vanilla Bean Ice Cream made effortlessly in your ice cream maker. This recipe captures the authentic flavor of real vanilla.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks (optional, for a richer custard base)
Instructions
- If using a custard base: In a medium saucepan, whisk together the heavy cream, milk, sugar, and salt. Heat over medium heat until the mixture is steaming and sugar is dissolved (do not boil).
- In a separate bowl, whisk the egg yolks. Slowly temper the hot milk mixture into the yolks, whisking constantly. Pour the mixture back into the saucepan.
- Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens enough to coat the back of the spoon (reaches 175°F/80°C). Do not boil.
- Remove from heat. Stir in the vanilla bean seeds and scraped pod (or vanilla extract).
- If using a custard base, strain the mixture through a fine-mesh sieve into a clean bowl.
- Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight, until thoroughly cold (40°F/4°C or below).
- Churn the chilled base in your ice cream maker according to the manufacturer’s instructions. This usually takes 20–30 minutes.
- The ice cream will resemble soft-serve. Transfer the ice cream to an airtight freezer-safe container. Freeze for an additional 2–4 hours for a firmer consistency.
- Remove from the freezer 5–10 minutes before serving to allow it to soften slightly.
Notes
- For an even richer flavor, steep the vanilla bean pod in the cream mixture for 30 minutes before heating, then remove the pod before tempering the eggs.
- If you prefer a simpler, non-custard base (Philadelphia style), skip the egg yolks and simply heat the cream, milk, sugar, and salt until the sugar dissolves, then chill thoroughly before churning.
- Ensure your ice cream maker’s freezer bowl is completely frozen before starting the churning process.
- Prep Time: PT20M
- Cook Time: PT15M
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (approx.)
- Calories: 320
- Sugar: 28g
- Sodium: 65mg
- Fat: 22g
- Saturated Fat: 13g
- Protein: 5g
- Cholesterol: 105mg