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Smooth, creamy and flavorful, this seriously is the best homemade vanilla bean ice cream, I’ve ever made!
Hi everyone! It is ice cream time again, here on my blog!
Did you know that yesterday was National Ice Cream Day ? #nationalicecreamday
Ever since I got my ice cream maker, I’ve been regularly making homemade ice cream.
As much as I wanted to share a cashew based ice cream on the blog today, my recipe needs further testing…
Instead I decided to share this simple recipe for the best homemade vanilla bean ice cream (at least in my opinion)! This is a custard based ice cream – French style.
Vanilla ice cream is one of the most popular ice cream flavors.
You can use it for sundaes, floats or ice cream sandwiches.
While I do recommend using real vanilla beans in they recipe, vanilla bean paste or vanilla extract could be substitutes.
With custard based ice creams, it is crucial to temper the egg yolks, by slowly adding the hot cream/milk mixture.
(Some recipes recommend using a candy thermometer, but I never do it).
Also it is very important not to over churn your ice cream mixture.
Because the mixture contains heavy cream, if you churn it for a longer time, that it is necessary, it’ll end up with small pieces of butter in it.
Most recipes suggest that you churn mixture according to manufacturer’s instructions.
Well, it all depends on the amount of mixture and room temperature.
Keep a close eye on your ice cream maker and take the ice cream out, when its texture resembles soft served ice cream.
Then you can freeze it until it is hard.
Over whipping/churning will not to you any good.
Hope my suggestions help you and you get to make your own vanilla bean ice cream.
Shooting ice cream could be challenging! Mine is melting! At least you know it isn’t fake!
Best Homemade Vanilla Bean Ice Cream
Ingredients
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 cups heavy cream
- 1/4 tsp salt
- 1 vanilla bean
- 6 large egg yolks
- 1 tsp vanilla extract, (optional)
Instructions
- In a deep sauce pan, warm up milk, sugar, salt and 1 cup heavy cream. Split vanilla bean in half lengthwise. Scrape seeds from the vanilla bean and add them to the sauce pan. Add vanilla bean and cover. Warm it up and remove from heat just before it starts boiling. Remove from heat and steep for 20 minutes. Remove vanilla bean after that.
- In medium bowl, whisk egg yolks. Very slowly pour warm milk, whisking constantly.
- Transfer mixture back to the sauce pan and set heat to medium. Cook, stirring constantly with a spatula, scraping the bottom of the pan. Cook, until the custard thickens and coats the spatula.
- Pour the remaining 1 cup heavy cream into a large bowl. Strain custard over the bowl and whisk to combine. Add vanilla extract.
- Cool over an ice bath. Once it is cool to a room temperature, cover and chill overnight.
- When ready to churn, freeze custard according to the manufacturer's instructions. Do not over churn, because you may end up with pieces of butter in your ice cream.
- Transfer to a container, cover and freeze until firm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Ice Cream Recipes:
So unfair, I don’t have an ice cream maker!!
wow MIra.. this looks straight out of a magazine! The one time I made ice cream at home( without a machine, wanna kick myself for not having one yet!) it melted so fast, I havent had the courage to try one again. But seeing this… all I wanna do is eat all the tree scoops!!
Hi Mira , I want to make your ice cream ,do you rememmber by any chance when you warm up the milk with the salt in what temperature that is and for how long? thanks 🙂
Hi Peter, I don’t check the temperature, but I keep a close eye on it and remove it from the heat just before it starts to boil. Boiling point of whole milk is 212 F, so I believe the temp needs to be no more than 200 F. If you can not prevent boiling, remove it immediately from the heat and let it cool for 5 minutes. Then temper the yolks. I couldn’t say how lokg, because the time depends on the kind of milk, pot and stove you use.
I tried the recipe and this really is the best homemade vanilla ice cream!
This ice-cream looks soooo yummy!and delicious! Great post 🙂 x
It’s never too late for ice cream. 😉 One of my favorite flavors!! ?
Thank you!!!
This ice cream looks so good!! I actually got an ice cream maker for my birthday few years ago, and I ain’t gonna use it until I move out, and this really inspired me! can’t wait til I can start making my own ice creams, because I also love it all year around ?
Those look just amazing! I am also a big fan of ice cream, but never seem to buy it.My mom just got an ice cream maker, I might have to borrow it to make that one! Yum! ?
I hope you like it Maria!
This recipe was a real hit.? I may try to add it to our offerings at the next catering job we do. Where do you get the inspiration for your recipes? I struggle with coming up with unique recipes.?
Awesome recipe! Tried it last night with a few adjustments for dietary needs and it was a hit!
How many batches for a 4 quart maker?
I’d do 2 batches.
Hi,
I’m making your recipe, and wondered if I could get away without chilling overnight and just chilling till cold? Is the chilling all that’s being accomplished in this step or there another reason?
Thanks! I can’t wait to get this ice cream in my mouth! 🙂
Hi, Are you asking about chilling the bowl of the ice cream maker? You do need to freeze it following the manufacturers directions. If we are talking about the custard, yes, you can chill until cold. But the ice cream maker bowl needs to be frozen for longer so it can churn the ice cream.