Vanilla Bean Ice Cream Recipe
This delicious vanilla bean ice cream recipe brings the classic flavor of real vanilla to your dessert table. Made with fresh vanilla beans, heavy cream, whole milk, and egg yolks, this ice cream boasts a rich and creamy texture that’s truly indulgent. The recipe involves preparing a custard base, chilling it thoroughly, and then churning it in an ice cream maker for a smooth finish.
Equipment
- Ice Cream Maker Essential for churning the custard mixture into creamy ice cream
- Mixing Bowls: At least two bowls—one for mixing the egg yolks and another for the custard
- Whisk For whisking the egg yolks and sugar together
- Saucepan A medium-sized saucepan to heat the cream, milk, and sugar mixture
- Spatula: A heat-resistant spatula for stirring the custard and scraping down the sides of bowls
- Fine-Mesh Sieve To strain the custard and remove the vanilla pods and any cooked egg bits
Ingredients
- 3 beans Fresh Vanilla Beans
- 2 cups Heavy Cream
- 1 cups Whole Milk
- 4 cups Granulated Sugar
- 4 large Egg Yolks
Instructions
- Split vanilla beans, scrape seeds, and combine with heavy cream, milk, and sugar in a saucepan; heat until hot but not boiling.
- Whisk egg yolks in a separate bowl, then temper by slowly adding hot cream mixture.
- Return the tempered mixture to the saucepan and cook over low heat until thickened, stirring constantly.
- Strain the custard into a bowl, let cool, then refrigerate for at least 4 hours or overnight.
- Churn in an ice cream maker, freeze until solid, and enjoy in bowls or cones!
Notes
- Freshness of Ingredients: Use fresh vanilla beans for the best flavor. Avoid using vanilla extract as a substitute if you want the true essence of vanilla bean ice cream.
- Cooking Temperature: Be cautious not to let the custard mixture boil while cooking, as this can curdle the eggs. Keep the heat low and stir constantly.
- Chilling Time: Allow adequate chilling time for the custard; overnight chilling is recommended for optimal results. This ensures a smoother texture when churning.
- Ice Cream Maker: For the best texture, use an ice cream maker. If you don’t have one, you can make a "no-churn" version by freezing and stirring the mixture every 30 minutes for a few hours.
- Storage: Store the ice cream in an airtight container to prevent freezer burn. Consider placing a piece of parchment paper on the surface before sealing for extra protection.
- Mix-Ins: If adding mix-ins, do so towards the end of the churning process to maintain their texture. Fold them in gently to avoid breaking them apart.
- Serving Temperature: Homemade ice cream can be firm when first removed from the freezer. Let it sit at room temperature for 5-10 minutes before serving for easier scooping.
- Variations: Feel free to experiment with flavors and mix-ins! Consider adding crushed cookies, fruits, or chocolate for unique variations on classic vanilla bean ice cream.