Making the best vanilla bean ice cream at home is easier than you think! Made from a traditional custard base this vanilla bean ice cream is rich and creamy, filled with a double dose of warm vanilla flavor.
How to Make Homemade Ice Cream
To make the custard ice cream base begin by heating the cream, milk, seeds from the vanilla bean pod (or vanilla bean paste), and vanilla extract to a gentle simmer for 5 minutes. Scrape out the seeds of a vanilla pod by slicing the pod in half with a sharp paring knife. Use the knife to scrape out the seeds in each half of the pod.
While the liquid is simmering whisk together the egg yolks and sugar until thick and pale yellow. Keep whisking until the mixture is smooth. Continue whisking while slowly drizzling about 1 cup of the hot cream into the eggs. This will temper the eggs so they don’t scramble when added to the hot pan.
Add the tempered egg/sugar mixture into the remaining pan of hot cream and continue to cook, stirring constantly, over a medium-low heat until the mixture reaches 170°F, and coats the back of a wooden spoon. At this point the custard will still be very liquid in texture. Strain through a fine mesh sieve into a clean bowl and cover directly with plastic wrap. Allow to cool to room temperature before chilling in the fridge for several hours.
Once thoroughly chilled, churn the custard in an ice cream maker according to the manufacturer’s directions. After churning the ice cream should be at a soft serve consistency. Freeze the ice cream for several more hours for a firmer texture.
Do I need an Ice Cream Maker?
Yes, for a traditional custard based ice cream recipe an ice cream / frozen yogurt maker is necessary. The machine will simultaneously freeze and churn the custard. Churning will incorporate air into the mixture to produce a thick and smooth ice cream.
I have an older model of this ice cream maker and have been using it for years with no complaints. It’s simple and uncomplicated, with a 1.5 quart capacity.
Churn vs No-Churn Ice Cream
While traditional ice cream requires the use of an ice cream maker, no churn ice cream doesn’t need any special equipment outside of a whisk (or hand mixer) and a spatula. Many arguments can be made over which version is better but let’s all agree that both are delicious and fun to make! Here are some highlights between the two types of frozen treats.
Churned Ice Cream
- Uses a machine to aerate the ice cream into a smooth and thick texture of traditional ice cream
- Ability to control the amount of sugar in the recipe
- Has a creamier and thicker texture, with more depth of flavor
- Endless flavor options
No Churn Ice Cream
- Uses whipped cream to create an airy and light ice cream base with no fancy equipment required
- Only a few simple ingredients, heavy cream, sweetened condensed milk, and flavorings, but unable to control the sugar quantity in a recipe
- Has a light, smooth and silky texture
- Endless flavor options
If making no churn ice cream is more you’re style check out my two recent no churn recipes! Coffee Oreo Ice Cream or Chocolate Salted Caramel Brownie Ice Cream!
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The Best Homemade Vanilla Bean Ice Cream
- Prep Time: 5 min
- Cook Time: 15 min
- Total Time: 20 min + 8 hours freezing time
- Yield: 1 1/2 quarts 1x
Description
The best (and easiest) vanilla bean ice cream recipe! Made from a traditional custard base that results in a rich and creamy ice cream filled with a double dose of warm vanilla flavor.
Ingredients
- 1 1/2 cups heavy whipping cream
- 1 1/2 cups whole milk
- 1 vanilla bean pod, seeds scraped out (or 1/2 tbsp vanilla bean paste)
- 1 tbsp vanilla extract
- 4 large egg yolks, room temperature
- 3/4 cup granulated sugar
Instructions
- In a medium saucepan (at least 3 qts size), combine cream, milk, the seeds from one vanilla bean pod, and vanilla extract. Bring to a gentle simmer for 5 minutes over a medium heat.
- In a bowl, combine egg yolks and sugar. Whisk together until thick, smooth and pale yellow in color.
- While continuously whisking, very slowly pour about 1 cup of the hot cream into the egg/sugar mixture to temper the eggs. Once warmed through, pour the egg mixture into the pot of hot cream. Continue to cook over a medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon (and reaches about 170F). (The texture will still be very liquid at this point.)
- Strain custard through a fine mesh sieve into a clean bowl. Cover with plastic wrap directly touching the surface of the custard. Let cool to room temperature. Then place in the fridge to chill for 4 hours or ideally overnight.
- Place the chilled custard into an ice cream machine and churn according to the manufacturer’s directions. Once churned, the ice cream should have a soft serve consistency. Transfer to a freezer safe container (cover with plastic wrap if needed) and freeze until solid.
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