Vanilla Bean Ice Cream
Discover how to make the creamiest homemade vanilla bean ice cream with this easy-to-follow recipe. Perfect for dessert lovers looking to indulge in rich, flavorful ice cream.
Ingredients
- 2 1/3 Cups Whole Milk
- 2 1/2 Cups Heavy Cream
- 1 1/4 Cups Sugar (divided)
- Pinch Salt
- 2 Vanilla Beans or 2 tsp Vanilla Extract
- 7 Egg Yolks
Instructions
- Split and scrape the vanilla beans if using. Combine milk, cream, 1 cup sugar, salt, and vanilla beans (or extract) in a saucepan. Heat until hot but not boiling.
- Whisk egg yolks and remaining 1/4 cup sugar until pale and thick.
- Temper the eggs by slowly adding hot milk mixture while whisking constantly.
- Pour the mixture back into the saucepan and cook until it thickens and coats the back of a spoon.
- Remove from heat, strain, and cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Pour the chilled custard into the ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-25 minutes, or until the ice cream reaches a soft-serve consistency.
- Once churned, transfer the ice cream to an airtight container. Smooth the top with a spatula.
- Place the container in the freezer and let the ice cream harden for at least 4 hours, or until firm.
- Scoop the Vanilla Bean Ice Cream into bowls or cones and enjoy the delightful flavor of this homemade treat.