This homemade vanilla bean ice cream is rich, velvety, and deeply fragrant, celebrating the pure flavor of real vanilla beans. Made with eggs, cream, and milk, it produces a custard-style base that churns into an ultra-creamy and luxurious dessert. If you’re looking for a classic ice cream that tastes anything but ordinary, this is it.
Why You’ll Love This Recipe
This recipe elevates vanilla ice cream into something truly special. The use of a whole Grade A vanilla bean infuses the custard with floral, aromatic depth that bottled extract simply can’t match. The technique used here—slowly heating the eggs with the dairy—ensures a perfectly smooth custard without the need for tempering. Once chilled and churned, the mixture transforms into an exceptionally creamy ice cream with minimal ingredients and maximum flavor. It’s an ideal base for sundaes, pie à la mode, or enjoying by the spoonful.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• 1 Grade A vanilla bean
• ¾ cup granulated sugar
• 2 large eggs
• ¼ teaspoon coarse kosher salt
• 2 cups heavy cream
• 1 cup whole milk
Directions
Prepare an ice bath by nesting two metal bowls together and filling the outer bowl with ice.
Split the vanilla bean lengthwise and scrape out the seeds (caviar).
In a medium bowl, combine the sugar and vanilla caviar, rubbing them together to break up any clumps.
Add the eggs and salt. Whisk vigorously for about 1 minute, until the mixture looks lighter in color.
Whisk in the heavy cream and whole milk until fully combined.
Pour the mixture into a heavy-bottomed medium saucepan and add the empty vanilla bean pod.
Cook over medium heat, stirring constantly with a rubber spatula, making sure to scrape the bottom and corners of the pot. Continue cooking until the custard reaches 175°F and thickens slightly.
Remove the pot from the heat and stir for 1 minute to help the temperature rise gently to about 180°F.
Strain the custard through a fine mesh strainer directly into the inner bowl of the prepared ice bath. Return the vanilla bean pod to the custard to continue steeping.
Cool the custard to room temperature in the ice bath, stirring occasionally.
Transfer the custard to the refrigerator and chill thoroughly, ideally overnight, until it is below 40°F.
Remove the vanilla bean pod, then churn the custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.
Transfer to airtight containers, press a piece of parchment directly onto the surface, and freeze until firm.
Servings and timing
This recipe yields about 1 quart of ice cream base, which produces roughly 3 containers of finished ice cream, depending on the container size you use.
Prep time: about 10 minutes
Cook time: about 8 minutes
Chilling time: 16 hours
Total time: roughly 16 hours 18 minutes
Servings: about 12 small servings
Variations
• Vanilla Bean & Honey: Replace 2–3 tablespoons of the sugar with honey for subtle floral sweetness.
• Vanilla Bean Chocolate Chip: Stir in finely chopped dark chocolate or chocolate flakes after churning.
• Vanilla Bean Caramel Swirl: Fold in ribbons of homemade or store-bought caramel before freezing.
• Vanilla Almond: Add ¼ teaspoon almond extract after cooking the custard (optional and subtle).
• Vanilla Bean Coffee: Steep 1 tablespoon crushed coffee beans with the vanilla pod during cooking; strain well.
Storage/Reheating
Store the ice cream in freezer-safe containers with tight-fitting lids. Press parchment directly onto the surface to reduce ice crystal formation. Freeze promptly after churning.
Homemade vanilla ice cream is best enjoyed within 1–2 weeks for optimal smoothness and flavor. It does not require reheating, but if it becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
FAQs
How do I know when the custard is fully cooked?
The custard is ready when it reaches 175°F and lightly coats the back of a spoon without running off immediately.
Can I use vanilla extract instead of a vanilla bean?
Yes, but the flavor will be less aromatic. If substituting, use 1½–2 teaspoons of pure vanilla extract added after cooking.
Do I have to strain the custard?
Straining removes any small cooked egg bits and ensures a silky final texture, so it’s highly recommended.
Why is my ice cream icy instead of creamy?
Usually this happens when the base wasn’t fully chilled, the freezer bowl wasn’t cold enough, or the mixture was over-churned.
Can I use low-fat milk?
Whole milk is best for creaminess; lower-fat options will produce a thinner texture.
Can I double the recipe?
Yes, as long as your saucepan and ice cream maker can handle the increased volume.
Why does my custard curdle?
This usually means it got too hot or cooked too quickly. Gentle heat and constant stirring prevent curdling.
How can I make the flavor stronger?
Let the vanilla bean steep in the custard overnight before straining and churning.
What type of container is best for freezing?
Shallow, freezer-safe containers promote faster freezing and smoother texture.
Can I make this without an ice cream maker?
You can freeze the mixture and stir it every 30–45 minutes for several hours, though the texture will be less smooth.
Conclusion
This homemade vanilla bean ice cream captures everything wonderful about classic ice cream—creamy texture, deep vanilla aroma, and minimal ingredients. With careful preparation and slow infusing of the vanilla bean, you’ll enjoy a dessert that feels both timeless and luxurious. Perfect with fresh fruit, drizzles of sauce, or enjoyed as-is, this recipe is one you’ll return to again and again.
This homemade vanilla bean ice cream is rich, creamy, and deeply fragrant thanks to real vanilla bean. Made with eggs, cream, and milk, it forms a custard base that churns into an ultra-smooth, luxurious dessert perfect for any occasion.
Ingredients
1 Grade A vanilla bean
¾ cup granulated sugar
2 large eggs
¼ teaspoon coarse kosher salt
2 cups heavy cream
1 cup whole milk
Instructions
Prepare an ice bath by nesting two metal bowls together and filling the outer bowl with ice.
Split the vanilla bean lengthwise and scrape out the seeds (caviar).
In a medium bowl, combine the sugar and vanilla caviar, rubbing them together to break up any clumps.
Add the eggs and salt. Whisk vigorously for about 1 minute, until the mixture looks lighter in color.
Whisk in the heavy cream and whole milk until fully combined.
Pour the mixture into a heavy-bottomed medium saucepan and add the empty vanilla bean pod.
Cook over medium heat, stirring constantly with a rubber spatula, making sure to scrape the bottom and corners of the pot. Continue cooking until the custard reaches 175°F and thickens slightly.
Remove the pot from the heat and stir for 1 minute to help the temperature rise gently to about 180°F.
Strain the custard through a fine mesh strainer directly into the inner bowl of the prepared ice bath. Return the vanilla bean pod to the custard to continue steeping.
Cool the custard to room temperature in the ice bath, stirring occasionally.
Transfer the custard to the refrigerator and chill thoroughly, ideally overnight, until it is below 40°F.
Remove the vanilla bean pod, then churn the custard in your ice cream maker according to manufacturer instructions until it reaches a soft-serve consistency.
Transfer to airtight containers, press a piece of parchment directly onto the surface, and freeze until firm.
Notes
Let the vanilla pod steep in the custard overnight for stronger flavor.
Use a digital thermometer to ensure proper custard temperature.
Always strain the custard for the smoothest texture.
Freeze in shallow containers for faster, creamier results.
If ice cream becomes too firm, let sit at room temp for 5–10 minutes before scooping.
