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+ servings

Homemade Vanilla Bean Ice Cream

Homemade Vanilla Bean Ice Cream is a custard based ice cream that is so creamy and has specks of vanilla bean throughout.
Course Dessert
Cuisine North American
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 1 day
Total Time 1 day 15 minutes
Servings 8 servings
Calories 336kcal
Author Nina


  • 1 cup whole milk
  • 2 cups heavy whipping cream divided
  • cup granulated sugar
  • ¼ teaspoon salt
  • 6 large egg yolks
  • 1 ½ teaspoons vanilla bean paste


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Serving: 8g | Calories: 336kcal | Carbohydrates: 21g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 218mg | Sodium: 107mg | Potassium: 119mg | Sugar: 21g | Vitamin A: 1132IU | Vitamin C: 0.4mg | Calcium: 96mg | Iron: 0.4mg