This is the best Vanilla Bean Ice Cream recipe. It only needs a few simple ingredients, like eggs, cream, and milk, to make a very creamy and vanilla-forward texture and taste.
This Vanilla Bean Ice Cream recipe is both simple and deeply flavorful. It transcends the typically bland connotation of vanilla and instead honors the vanilla bean in all its glory. It really shows off the wonderful ingredient, with its complex floral notes, luxurious richness, and almost creamy scent.
You can make this Vanilla Bean Ice Cream in an ice cream maker or on the stove. It’s a custard-style ice cream, like this Cinnamon Ice Cream and Peach Ice Cream recipe. I almost always prefer custard-style (almost! but with some exceptions, such as this Chocolate Ice Cream recipe).
Okay, let’s get started on making them. The article below has all the details you need to know to make them, and at the end it has the recipe. Use the menu below to move around, or go straight to the end of the post for the full recipe. [feast_advanced_jump_to].
Vanilla bean ice cream is a classic flavor loved by many. The specks of vanilla beans take this ice cream to the next level by providing a more pronounced vanilla flavor. Making vanilla bean ice cream at home is easier than you may think. With just a few simple ingredients and pieces of equipment, you can churn up a batch of creamy, dreamy homemade vanilla bean ice cream.
Overview
Making vanilla bean ice cream is a two day process. On the first day, you’ll make the custard base and chill it overnight The next day, you’ll churn the base in your ice cream maker and freeze until firm. Here’s a quick overview of the entire process
- Make the custard base by heating cream, milk, sugar, and vanilla beans together.
- Let the base fully cool, then refrigerate overnight.
- The next day, freeze the custard base according to your ice cream maker’s instructions.
- Transfer the churned ice cream to a freezer-safe container.
- Freeze for at least 4 hours before serving for best results.
Total time: About 20 minutes active work plus overnight chilling and 4+ hours freezing time
Makes About 1 quart of ice cream
Ingredients
- Heavy cream – 2 cups
- Half and half or whole milk – 2 cups
- Granulated white sugar – 3/4 cup
- Vanilla beans – 1 whole bean, split lengthwise
- Pinch of kosher salt (optional)
Equipment
- Medium saucepan
- Whisk
- Fine mesh strainer
- Mixing bowl
- Ice cream maker
Step-By-Step Instructions
Follow these steps to make smooth and creamy homemade vanilla bean ice cream:
Step 1: Make the Custard Base
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Split 1 vanilla bean lengthwise and use the tip of a sharp knife to scrape out the seeds. Add both the pod and seeds to a medium saucepan.
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Add the cream half and half, and sugar to the saucepan.
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Heat the mixture over medium, stirring frequently, until the sugar has fully dissolved. Bring just to a simmer, then remove from heat.
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Add a pinch of kosher salt if desired. This helps enhance flavor.
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Pour the custard through a fine mesh strainer into a clean bowl. This removes any chunks of vanilla pod.
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Let cool to room temperature.
Step 2: Chill the Base
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Place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
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Refrigerate overnight or for at least 4 hours until completely chilled.
Step 3: Churn the Ice Cream
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The next day, take the ice cream base out of the fridge. Give it a whisk to re-combine if needed.
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Prepare your ice cream maker according to the manufacturer’s instructions.
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With the machine running, slowly pour the chilled custard through the hopper into the frozen basin.
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Churn for 20-30 minutes until mixture has thickened and doubled in volume. It will be the consistency of soft serve ice cream.
Step 4: Transfer to Freezer
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Transfer the soft ice cream to a freezable container, leaving about 1/2 inch of headspace.
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Place a piece of parchment paper or wax paper directly on the surface.
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Seal the container and freeze for at least 4 hours or until firm.
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Remove parchment paper before scooping and serving.
FAQs
What’s the difference between vanilla ice cream and vanilla bean ice cream?
The main difference is that vanilla bean ice cream is made with both vanilla bean pods and seeds, while regular vanilla ice cream is made with just vanilla extract. The vanilla beans provide flecks of flavor and a more pronounced vanilla taste.
Can I make this without an ice cream maker?
You can make a no-churn ice cream by whipping heavy cream to soft peaks then folding in a sweetened condensed milk mixture. However, the texture will be different – more like whipped cream vs. scoopable ice cream.
How long does homemade ice cream last in the freezer?
Homemade ice cream will keep for 1-2 months in the freezer. To extend its shelf life, store it in an airtight container and place plastic wrap or parchment directly on the surface before sealing the lid.
What are good mix-ins for vanilla bean ice cream?
Try mixing in chocolate chips, chopped nuts, crushed cookies, candy pieces, caramel swirl, fresh fruit, or other favorite toppings once the ice cream is frozen.
Can I reuse vanilla bean pods?
Yes, you can rinse and dry used vanilla bean pods and place them in a jar of sugar to make vanilla sugar. The pods will continue infusing the sugar with flavor.
Tips for Making the Best Homemade Vanilla Bean Ice Cream
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Use high quality ingredients like real vanilla beans, pure vanilla extract, and heavy cream or whole milk.
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Make sure your ice cream maker is fully frozen before churning. Doing so will help the ice cream freeze faster and prevent ice crystals.
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Chill the base mixture thoroughly before churning for the smoothest texture.
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Freeze in an airtight container to prevent ice cream from absorbing freezer odors.
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Eat within 1-2 months for the best quality and flavor.
Enjoy Your Homemade Vanilla Bean Ice Cream
Now that you know how to make vanilla bean ice cream from scratch, go ahead and give it a try! Making your own ice cream is very rewarding, plus you can control the ingredients. Be sure to top your homemade vanilla ice cream with your favorite toppings or mix-ins for a cool, creamy treat any time.
How to Make the Vanilla Bean Custard Base
Dont be intimidated by making the custard for the ice cream. Even though almost all recipes call for it, tempering eggs when making an ice cream custard is unnecessary. This is because the eggs will be gradually heated from the get-go, and arent at risk of scrambling. Also, the extra sugar and even distribution before hand (by whisking really well) keep the eggs from scrambling before the custard sets.
Here is a quick visual overview of the steps needed to make this recipe. The real recipe can be found at the end of this article and has a lot more information to make sure it works.
1. Rub the sugar and vanilla bean caviar together to prevent any clumping.
2. Add in the eggs and yolks and whisk vigorously until the mixture is lightened.
3. Whisk in the cream and milk. Transfer to a medium pot.
4. Cook over medium heat, until it reaches 175°F on an instant-read thermometer, about 8 minutes.
Behind the Development of this Recipe
I didn’t want to make a “base vanilla recipe” when I made this recipe. Instead, I wanted to embrace the vanilla bean as a whole flavor.
The main ingredients in vanilla ice cream don’t change much, but I wanted to play around with the texture and bring out the rich flavor of the vanilla bean. This meant adjusting the number of eggs used.
I ended up using fewer eggs than most standard vanilla ice cream recipes call for in the end. Instead, my recipe uses two whole eggs rather than just yolks. Some people say that using a lot of egg yolks makes the ice cream smoother, but it also takes away the flavor of the vanilla bean and makes the ice cream very yellow, more like French Vanilla ice cream.
Instead, this recipe (which is similar to how I made this Vanilla Panna Cotta recipe) has just the right amount of lightness, creaminess, and pure vanilla bean flavor.
Here is an overview of the ingredients needed for this recipe. The full recipe is listed below in greater detail.
- granulated sugar
- grade A vanilla bean (read on to learn more about vanilla beans)
- eggs
- coarse kosher salt
- heavy cream
- whole milk