Homemade Vanilla Bean Ice Cream is a custard based ice cream that is so creamy and has specks of vanilla bean throughout.
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There is nothing better in the summer, or any other time of year for that matter, then homemade ice cream. Homemade ice cream has such a rich and velvet taste that store-bought ones lack. Store-bought ice creams also have a ton of icky ingredients in them.
This homemade vanilla bean ice cream is such a classic flavour. It is also such a great base to make any kind of ice cream you can imagine (i.e. mint chocolate chip ice cream). What gives this ice cream a bit of an oomph over other vanilla ice cream recipes, is the vanilla bean. Not only does vanilla bean give extra flavour then if you used an extract, the vanilla bean flecks are prettily scattered throughout the ice cream. To make this easy, I used vanilla bean paste.
What is vanilla bean paste
Vanilla bean paste is a thick paste made out of vanilla pod seeds and vanilla extract. It has a richer taste than vanilla extract, and it can be used as a great substitution in any recipe that calls for vanilla extract.
What ingredients do I need to make ice cream?
- Whole milk - for a richer tasting ice cream, skip using a lower fat milk - it's worth it!
- Heavy cream - again, skip the diet and just enjoy!
- Granulated sugar
- Salt - just a pinch to bring out flavours.
- Egg yolks - we use 6 egg yolks for this recipe. More egg yolks = a more smooth and creamy ice cream. I find that 6 is the perfect amount.
- Vanilla bean extract
How do I make ice cream?
Add the milk, 1 cup of heavy cream, granulated sugar and salt to a medium saucepan and place over medium heat. Pour the remaining 1 cup of heavy cream into a medium sized bowl and top that with a small strainer. Add the egg yolks to a small bowl.
When the saucepan ingredients have reached an almost scalding point, pour some of it into the egg yolks, whisking constantly in order to temper the eggs. Pour the eggs into the saucepan and whisk over medium heat until the custard thickens and coats the back of a spoon; about 170°F.
Pour the custard through the strainer and into the reserved heavy cream. Stir it all together and then place the bowl over another bowl of very cold water or an ice bath. Let the custard cool until room temperature and then store it in the refrigerator for at least 4 hours or overnight.
Stir the vanilla bean extract into the chilled custard and then make the ice cream according to your ice cream maker's instructions. The ice cream will be a soft serve ice cream consistency when it comes out of the ice cream maker. Transfer the ice cream into an airtight container and store it in the freezer. The ice cream should be ready to eat in about 1-2 hours.
Tips for making ice cream
Save fat and calorie cutting for later - Ice cream needs a high fat content to create a creamy texture and are rich and delicious. Ice creams made with less fat are icy and gritty.
Chill the custard - The custard needs to be as cold as possible before it goes in the ice cream maker. I usually let it sit overnight in the refrigerator, but at least 4 hours is fine.
Flavourings - Any extracts, alcohol or other flavourings should be added when the custard is cool. If you add them when the custard is hot, their flavours will deteriorate.
Freezer storage - The ice cream is hard when you take it out of the freezer. Just leave it on your counter for a minute or so, and it will soften enough to scoop easily. Adding a bit of alcohol to your ice cream will help it remain soft enough to scoop right out of the freezer.
Try some of these summer desserts
📋 Recipe
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Homemade Vanilla Bean Ice Cream
Ingredients
- 1 cup whole milk
- 2 cups heavy whipping cream divided
- ⅔ cup granulated sugar
- ¼ teaspoon salt
- 6 large egg yolks
- 1 ½ teaspoons vanilla bean paste
Instructions
- Combine the milk, 1 cup of heavy cream, sugar and salt in a medium saucepan. Heat the ingredients over medium heat until the sugar has dissolved.
- Pour the remaining 1 cup of heavy cream in a medium bowl and set a mesh strainer over the bowl.
- Whisk the egg yolks in a small bowl. When the milk mixture is heated through, temper the egg yolks by pouring a ¼ cup of the milk mixture into the eggs, whisking continuously, so the eggs heat up slowly. The eggs can turn into scrambled eggs if you do not whisk continuously.
- Pour the tempered eggs into the saucepan with the rest of the milk mixture, and whisk constantly over medium heat. The mixture will be ready when it has thickened and coats the back of a spoon, or the temperature reaches 170°F.
- Immediately strain the custard into the prepared cold heavy cream and stir to stop the custard from cooking. Place the bowl of custard over an ice bath and allow the custard to cool completely, about 30 minutes. Stir in the vanilla bean extract and then chill the custard in the fridge for 4 hours or overnight.
- Process the custard in an ice cream maker, according to the manufactures instructions.
- Store the ice cream in an airtight container and place it into the freezer for several hours or until it is ice cream consistency.
Notes
- Save fat and calorie cutting for later - Ice cream needs a high fat content to create a creamy texture and are rich and delicious. Ice creams made with less fat are icy and gritty.
- Chill the custard - The custard needs to be as cold as possible before it goes in the ice cream maker. I usually let it sit overnight in the refrigerator, but at least 4 hours is fine.
- Flavourings - Any extracts, alcohol or other flavourings should be added when the custard is cool. If you add them when the custard is hot, their flavours will deteriorate.
- Freezer storage - The ice cream is hard when you take it out of the freezer. Just leave it on your counter for a minute or so, and it will soften enough to scoop easily. Adding a bit of alcohol to your ice cream will help it remain soft enough to scoop right out of the freezer.
Did you try this recipe? Comment below to let me know ☺️