This Vanilla Bean Ice Cream is a custard base ice cream infused with the whole vanilla bean pod for an delicious vanilla flavor in this homemade recipe. Specks of real vanilla bean remain in the ice cream, giving it the natural flavor vanilla purists love.
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❤️ Why you'll love it
Ice Cream Socials: it is a classic vanilla ice cream recipe that is perfect for any hot summer day or social gatherings.
Vanilla purists: vanilla fans will love the vanilla bean specks that are prominent in this ice cream recipe.
Simple ingredients: made with ingredients most homes have on hand.
🥘 Ingredients
Real vanilla pod
Heavy cream
Whole milk
Cane sugar
Large Eggs
🔪 Instructions
- Using a sharp knife, halve vanilla beans lengthwise and scrape seeds into a large heavy saucepan.
- Add pods to saucepan and stir in heavy cream, whole milk, and cane sugar.
- Stirring occasionally, over medium heat, bring milk mixture just to a boil and remove pan from heat.
- In a large bowl, whisk eggs until thoroughly combined. Add hot cream mixture to whipped eggs in a slow stream, whisking the whole time, then pour egg mixture into medium saucepan.
- Cook ice cream mixture over medium-low heat, stirring constantly, until mixture begins to thicken slightly.
- Pour custard base through a sieve into a clean bowl, cover top with plastic wrap, and cool completely.
- Chill in the refrigerator at least 3 hours, or until very cold.
- Freeze custard base in an ice-cream maker according to your manufacturer's instructions.
- Transfer ice cream from ice cream maker to a freezer-safe container and freeze until hard.
🥄 Equipment
Ice cream machine
Sharp knife
Medium saucepan: choose a pan with a heavy bottom
Hand whisk
Sieve
Freezer-safe container
🥫Storage
Freezer: store in a freezer safe airtight container up to 3 months
📖 Variations
- Stir in 1 cup of your favorite add ins just prior to the churning step. You may like to try crushed cookies, chopped chocolate candies or chocolate chips, fresh strawberries
- Pure vanilla extract or vanilla bean paste can be substituted for the vanilla bean pod.
💭 Tips
- When covering the custard base during the cooling process, be sure to press the plastic wrap so it touches the custard. This will prevent a skin from forming on the custard.
- To reduce the amount of fat in this recipe, 2% milk or half and half in place of the whole milk. Skim milk can be substituted, but the ice cream will not be as creamy.
- To make sure eggs are completely whipped, use a blender over a hand whisk.
📚 Related Recipes
If you would like to skip the ice cream maker, try this easy Pistachio-Cherry No Churn Ice Cream.
Coffee and chocolate fans will love this Coffee Chip No Churn Ice Cream.
This Rhubarb Ice Cream with Crushed Vanilla Cookies has great rhubarb flavor and texture from the crunchy cookie add ins!
Kids and adults both love this DIY Sundae Bar!
🍽 Serve with..
Serve in an cone or ice cream sundae bowl topped with fudge or caramel topping and your favorite add-ons. Alternately you can serve a scoop or two in your favorite ice cream cone.
The last word
You may wonder why I use whole eggs in this recipe rather than egg yolks. I don't like to waste ingredients, and unless I am making something that will use an egg white, I always use the whole egg.
Most will use just the yolk because it makes the homemade ice cream richer and gives it a more creamy texture.
I chose cane sugar over granulated sugar as it is processed less than granulated sugar is. If you need to substitute, you can easily do so.
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📖 Recipe
Homemade Vanilla Bean Ice Cream
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Ingredients
- 1 vanilla bean , split and seeds scraped out
- 1½ cups heavy cream
- ½ cup whole milk
- ¾ cup granulated sugar
- 1 large egg
Instructions
- Using a sharp knife, halve vanilla beans lengthwise and scrape seeds into a large heavy saucepan.
- Add pods to saucepan and stir in heavy cream, whole milk, and cane sugar.
- Stirring occasionally, over medium heat, bring milk mixture just to a boil and remove pan from heat.
- In a large bowl, whisk eggs until thoroughly combined. Add hot cream mixture to whipped eggs in a slow stream, whisking the whole time, then pour egg mixture into medium saucepan.
- Cook ice cream mixture over medium-low heat, stirring constantly, until mixture begins to thicken slightly.
- Pour custard base through a sieve into a clean bowl, cover top with plastic wrap, and cool completely. Chill in the refrigerator at least 3 hours, or until very cold.
- Freeze custard base in an ice-cream maker according to your manufacturer's instructions. Transfer ice cream from ice cream maker to a freezer-safe container and freeze until hard.
Carrie @Frugal Foodie Mama says
I do love a good homemade vanilla ice cream! And how fun to let everyone add their own toppings! 🙂
Kristin @ Dizzy Busy and Hungry says
This looks amazing! I have never made my own custard, but I think it is about time I tried it!
Sandra says
I think I'll try to use the musty example on my family -haha! Like you, no one will fall for it, especially if it has anything to do with ice cream! Chocolate fudge is my favorite topping! Yum 🙂
Renee@Renee's Kitchen Adventures says
This looks divine! Nothing like homemade vanilla custard and chocolate sauce!