Description
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 small serving
- Calories: 250
- Sugar: 18g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 115mg
