You can’t go wrong with a classic! This Vanilla Ice Cream recipe is a custard based ice cream recipe with real vanilla bean flecks and lots of vanilla flavor throughout.
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, divided
- pinch of salt
- 1 vanilla bean
- 6 large egg yolks
- 3/4 teaspoon vanilla extract
- Combine the milk, sugar 1 cup of the heavy cream and salt in a medium saucepan.
- Cut the vanilla bean in half lengthwise and scrape the seeds out of the center. Add the seeds and the bean to the mixture and place the pan over medium heat.
- Cook the mixture until it is warmed through, then cover the pan, remove it from the heat, and let it steep for 30 minutes.
- Pour the remaining cup of cream into a large bowl and set a mesh strainer over the top.
- In a medium bowl, whisk the egg yolks. While whisking, pour the vanilla bean mixture (it should still be somewhat warm at this point) into the egg yolks and whisk completely, then pour the mixture back into the saucepan.
- Place the saucepan back over medium heat. Stir the mixture constantly with a heatproof spatula, making sure to scrape the bottom of the pan as you stir. Cook until the mixture thickens enough to coat the back of a spoon.
- Prepare an ice bath by putting ice and water about 1/3 full in a large bowl – just larger that the bowl that your cream is in.
- Pour the mixture into the strainer and stir into the cream. Remove the vanilla bean from the strainer and add it to the custard. Stir in the vanilla extract, then place the bowl in the prepared ice bath and carefully stir until cooled, making sure to not get any of the water into the custard. Once cooled, cover and refrigerate until fully chilled, preferably overnight.
- When the mixture is fully chilled, remove the vanilla bean from the custard. Freeze the ice cream according to your ice cream maker’s manufacturer instructions.
- *At this point, my ice cream is the consistency of a soft serve ice cream, so I like to place it in a freezer safe container and freeze until fully set up. Your ice cream maker may freeze it further, but be prepared to let it freeze longer, if needed.
I like to take a few days to make this ice cream. Day one I will make the custard and refrigerate it. Day 2 I will churn it in my ice cream maker and then transfer it to the freezer. By daay 3 it has set up and is ready to eat!
Recipe source: The Perfect Scoop
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
- Serving Size: 1/2 cup
- Calories: 339
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 223 mg
Keywords: homemade vanilla ice cream, vanilla ice cream, ice cream, frozen, dessert