vanilla ice cream recipe vanilla bean
The Best vanilla ice cream recipe vanilla bean
Vanilla Bean and Vanilla Ice Cream
A creamy homemade ice cream infused with the rich aroma of vanilla beans, perfect for a delightful treat. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 4 large egg yolks
- 1 vanilla bean, split and seeds scraped
- 1 tsp vanilla extract
👨🍳Directions
-
1
In a saucepan, combine heavy cream, milk, sugar, egg yolks, scraped vanilla bean seeds, and vanilla extract. Heat over medium-low, stirring constantly until the mixture reaches 170°F. Remove from heat and let cool to room temperature. -
2
Strain the mixture through a fine-mesh sieve to remove vanilla bean pulp, then pour into a bowl. Chill for at least 4 hours or overnight. -
3
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy. -
4
Transfer the ice cream to a container, cover, and refrigerate for at least 4 hours before serving.
🔧Equipment
- Whisk
- Saucepan
- Mixing bowls
- Ice cream maker
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Vanilla Bean and Vanilla Ice Cream Works
❓ Frequently Asked Questions About Vanilla Bean and Vanilla Ice Cream
What’s the best way to store homemade vanilla bean ice cream?
Keep it in an airtight container in the freezer, but transfer it to a shallow dish before freezing to prevent ice crystals. Let it sit at room temperature for 10–15 minutes before serving to soften slightly.
Can I use store-bought vanilla bean paste instead of whole beans?
Yes, but use about half the amount—vanilla paste is more concentrated. For best flavor, scrape the seeds from the bean first if possible.
What if I don’t have a blender or food processor?
Use a high-speed hand mixer or even a stand mixer fitted with the whisk attachment. Pulse in batches until smooth, or blend in stages to avoid overheating.
How can I make this ice cream softer or creamier?
Add 1–2 tablespoons of heavy cream or milk at the end of the churning process. For extra richness, fold in ½ cup of whipped cream before serving.
Is it okay to use non-dairy milk in this recipe?
Absolutely! Substitute any plant-based milk (oat, almond, coconut) for the cow’s milk, but adjust the sweetener slightly if needed—some milks absorb sugar differently.
