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
Scale
- 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.
Keywords: vanilla ice cream, ice cream, vanilla, vanilla bean, vanilla bean ice cream, custard, best vanilla ice cream