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Vanilla Bean Ice Cream Recipe

At the very first taste of our Best Vanilla Bean Ice Cream, you'll whisper to yourself, "Oh, wow." It's just that good! We're talking about a next-level creamy, deep, yet subtle vanilla flavor, unlike the sad store-bought stuff 😞.
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Course: Dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8

Ingredients

  • 1 ½ Cup Heavy Cream
  • 1 ½ Cup 2% Milk
  • ¾ Cup Sugar
  • ⅛ Tsp Salt
  • 5 Large Egg Yolks
  • 2 Tsp Vanilla Extract
  • 1 Vanilla Bean

Instructions

  • Pour the heavy cream into a medium bowl and set it aside.
  • In another medium bowl, add the egg yolks.
  • In a medium pot, mix together the milk, sugar, and salt. Heat it over medium heat for about 3 minutes, until the sugar and salt have dissolved.
  • Slowly pour about a ½ cup of the hot milk mixture into the egg yolks, whisking the eggs the whole time so they don’t scramble.
  • Pour the egg yolk mixture back into the pot with the rest of the milk. Cook over medium heat, stirring constantly, for about 7–10 minutes, until the mixture thickens and can coat the back of a spoon.
  • Place a mesh strainer over the bowl of heavy cream and pour the hot mixture through it. This helps catch any lumps.
  • Use a paring knife to split the vanilla bean in half. Then, scrape out the seeds with the back of the knife and add them to the mixture. Then add the vanilla extract. Stir it all together.
  • Place the bowl into an ice bath (a larger bowl filled with ice and water) to cool the mixture down faster.
  • Once it’s cool, cover it with a lid or plastic wrap and place it in the fridge for at least 2 hours.
  • After it’s chilled, pour the mixture into your ice cream maker and follow the instructions to churn it. This could take 30-40 minutes depending on your machine.
  • Once it’s done churning, freeze the ice cream for at least 4 hours or overnight.
  • Scoop into bowls or cones, add your favorite toppings, and enjoy!

Notes

  • Allow the ice cream to sit at room temperature for 5-10 minutes before scooping. This will make it easier to scoop and give you beautiful-looking scoops. 
  • Freeze for up to 2 weeks. 
  • If you don't want to do the ice bath, let the ice cream mixture sit on the counter for 30-45 minutes or until it has cooled down. Then, put it in the fridge for 2 hours. 
  • You can make the mixture a day in advance, then put it in your ice cream machine. 
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