Homemade Vanilla Bean Ice Cream Recipe

Rich, creamy Vanilla Bean Ice Cream made completely from scratch. Easy to make with whole ingredients and the perfect way to end the day.  Stock your freezer for summer!

Super easy, rich and cream...the BEST Vanilla Bean Ice Cream Recipe ever. | TheSuburbanSoapbox.com

Note: Recipe and photos updated May 2020. Original post date May 3, 2012…an oldie but goodie!

A summertime staple, in my opinion, Vanilla Bean Ice Cream is one of my favorite ice cream flavors. Simple, yet far from plain vanilla, this is the ultimate sweet treat to stock in your freezer. 

Making homemade ice cream at home is super easy to do and while an ice cream maker is necessary for this recipe, you will find that it’s one of the most fun kitchen appliances you’ll ever own. 

HOMEMADE VANILLA ICE CREAM

Classic vanilla ice cream is a staple in most households. It’s made from cream, egg yolks, sugar and vanilla. In the past, it was chilled over a bowl of ice and salt which created the creamy, smooth mixture. 

With the invention of the home ice cream maker (this one is my favorite), homemade ice cream is much easier to whip up.

It’s silky smooth and rich making it perfect for a summertime treat.  We love topping our favorite pies or serving with a warm fruit crisp.

I start with a basic vanilla which is adapted from David Lebovitz.  I add an extra egg yolk for richness and omit the vanilla extract so the vanilla beans can shine on their own.  What I end with is reminiscent of frozen creme brulee….it.is.amazing.  I mean….frozen creme brûlée…I can’t even.

Super easy, rich and cream...the BEST Vanilla Bean Ice Cream Recipe ever. | TheSuburbanSoapbox.com

HOW TO MAKE VANILLA ICE CREAM

Don’t be intimidated by the amount of steps,  it’s worth the time involved, trust me. And most of the time is spent letting your new batch of ice cream chill….your patience will be GREATLY rewarded! 

And, eggs are necessary for a richer ice cream. Eggs leverage the fat already present in the ice cream base (the butterfat in creamand milk) and are essential for a creamier texture. Egg yolks also create a more stable structure in the ice cream, reducing its tendency to melt quickly when at room temperature.

  • Heat the milk, salt and sugar in a saucepan.
  • Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat and steep for one hour.
  • Create an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water.
  • Set a strainer on top of the smaller bowl and pour the cream into the bowl.
  • In a seperate bowl, whisk the egg yolks. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the yolks and milk back into the saucepan and cook over LOW heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  • Strain the custard into the heavy cream, stir over the ice until cool, then refrigerate to chill thoroughly. Approximately 2 hours or overnight.
  • Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions.
  • Store in an airtight container and hide in the back of your freezer so you don’t have to share!

Super easy, rich and cream...the BEST Vanilla Bean Ice Cream Recipe ever. | TheSuburbanSoapbox.com

ICE CREAM VARIATIONS

To mix things up, get creative and add these mix ins to your ice cream before freezing!

Super easy, rich and cream...the BEST Vanilla Bean Ice Cream Recipe ever. | TheSuburbanSoapbox.com

The possibilities are endless with this easy ice cream recipe.  I like to store mine in these little cardboard pint containers or you can use these reusable ice cream containers for a recyclable option.

It would be great as the start of an ice cream party too…just add a few more flavors like Chocolate, Strawberry and Mint Chocolate Chip…then top with some hot fudge sauce and you’re good to go!

Got snow? Make this easy Snow Ice Cream!  It’s so fun…..not as good flavor wise but the kids get a kick out of it!

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Vanilla Bean Ice Cream

cool down with a delicious bowl of vanilla bean ice cream!
0 from 0 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 4 hrs 25 mins
Course Ice Cream
Cuisine American
Servings 1 quart
Calories 2673 kcal

Ingredients
  

  • 1 cup whole milk
  • A pinch of salt
  • 3/4 cup sugar
  • 1 vanilla bean split lengthwise
  • 2 cups heavy cream
  • 5 large egg yolks

Instructions
 

  • Heat the milk, salt and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk with a paring knife, then add the bean pod to the milk. Cover, remove from heat and steep for one hour.
  • Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer on top of the smaller bowl and pour the cream into the bowl.
  • In a seperate bowl, whisk the egg yolks. Gradually pour some of the milk into the yolks, whisking constantly as you pour. Scrape the yolks and milk back into the saucepan and cook over LOW heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula.
  • Strain the custard into the heavy cream, stir over the ice until cool, then refrigerate to chill thoroughly. Approximately 2 hours or overnight.
  • Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer's instructions.
  • Store in an airtight container and hide in the back of your freezer so you don't have to share!

Nutrition

Serving: 1gCalories: 2673kcalCarbohydrates: 179gProtein: 31gFat: 208gSaturated Fat: 122gCholesterol: 1653mgSodium: 330mgPotassium: 777mgSugar: 163gVitamin A: 8690IUVitamin C: 2.9mgCalcium: 701mgIron: 2.5mg
Keyword ice cream, vanilla ice cream
Tried this recipe?Let us know how it was!

 

8 comments on “Homemade Vanilla Bean Ice Cream Recipe”

  1. yum! thank goodness for the new freezer!

  2. looks good keep up the good work !!

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  4. Pingback: Nothing Says Summer More Than Strawberry Ice Cream « The Suburban Soapbox

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