Loaded not only with seeds from fresh vanilla beans, but homemade vanilla extract as well, this vanilla bean ice cream is hard to top! There isn’t much better than homemade ice cream.
As Lauren said while we were enjoying some of this ice cream, there really isn’t much better than good vanilla ice cream, but you just forget about it with all of the other options out there these days. And believe me, this homemade vanilla ice cream is loaded with vanilla flavor as you’re getting it from the bean and extract.
When I make homemade ice cream these days, it is at the top of the list as well as graham cracker ice cream, malted cookie dough ice cream and strawberry ice cream.
Oh and yes I know it’s November, which is normally all about Thanksgiving or holiday recipes. Well surprise! This ice cream is meant not only for the holiday season, but any time of the year! I mean what would be much better than some homemade ice cream on top of an apple pie or maybe a peppermint bark yule log? Or just by itself?
So if you are wanting to impress your family this holiday season, then try this vanilla bean ice cream. Or you can be lame or just go buy some. Your call!
What Ingredients are in this Homemade Vanilla Ice Cream Recipe?
- Whole milk
- Heavy cream
- Madagascar vanilla bean
- Eggs
- Granulated Sugar
- Vanilla extract
- Salt
How to Make Vanilla Ice Cream
- Split vanilla bean in half lengthwise and scrape the seeds out with a knife.
- Combine milk and cream in a medium-sized saucepan over medium-low heat. Add scraped vanilla beans to mixture. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar and xanthan gum until well incorporated and the mixture is thick and a pale yellow color.
- Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly.
- Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes. Or follow your ice cream maker instructions.
- Transfer ice cream to airtight container and freeze until solid, about 2 hours.
What Ice Cream Maker Do You Use?
It may be the cheapest one available, but the Cuisinart Ice Cream Maker is super simple to use and makes the best ice cream at home.
Why Use Xanthan Gum in Ice Cream?
So this was actually something new I learned by watching the Tasty video. Xanthan gum helps stabilize the ice cream and prevents ice crystals from forming. The usual problem with homemade ice cream is it will only lasts a couple of days before ice crystals form. But the xanthan gum helps battle this.
Why Do I Have to Heat Up the Cream Mixture?
It is done for two reasons. One is by heating the milk and cream then allowing the vanilla beans to steep you infuse more flavor into the ice cream. The second and more important reason is when adding the eggs, while the chance is very small, if you bring to 185°F you kill the risk of salmonella.
Do I Have to Use Fresh Vanilla Beans?
No, but it makes all the difference in the world. It isn’t tilted “Vanilla Bean Ice Cream” for no reason. Just use one tbsp of vanilla extract instead of you don’t want to buy a fresh vanilla bean. You won’t get the little speaks of vanilla throughout your ice cream however!
Can You Make Ice Cream with Half-and-Half Instead of Heavy Cream?
You can although I highly recommend trying to use whole milk and heavy cream as the high fat content creates the creamy texture when the ice cream is cooled. Nearly any type of milk will work, and you can substitute half-and-half for the cream. But just keep in mind, it won’t be as creamy and could get icy.
Homemade Ice Cream Tips
- Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
- Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End – never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don’t Overchurn – always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however Xanthan gum or a couple tbsp of vodka will help keep it creamy.
Other Ice Cream Recipes
- Malted Cookie Dough Ice Cream
- S’mores Ice Cream
- Cherry Chocolate Chunk Ice Cream
- Cookies ‘n’ Cream Ice Cream
- Dark Chocolate Gelato
If you’ve tried this Vanilla Bean Ice Cream or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Vanilla Bean Ice Cream
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 Madagascar vanilla bean
- 4 egg yolks
- 2/3 cup granulated sugar
- 1/4 tsp xanthan gum
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Combine milk and cream in a medium-sized saucepan over medium-low heat. Split the vanilla bean in half lengthwise and scrape the seeds with a knife and add to mixture. Stirring occasionally, heat until the mixture reaches a temperature of 170°F and bubbles start to form around the edges.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar and xanthan gum until well incorporated and the mixture is thick and a pale yellow color. Temper the egg yolks by very slowly pouring the hot milk mixture while whisking constantly. Pour this mixture back into the saucepan and heat, stirring frequently, on low heat to a temperature of 185°F. The mixture should be slightly thickened, enough to coat the back of a spoon. It should not come to a boil.
- Pour the custard mixture through a fine mesh strainer into a clean bowl in an ice bath to cool the mixture completely, stirring constantly. Cover and refrigerate at least 4 hours or overnight.
- Remove the custard from the refrigerator and stir in the vanilla extract and salt. Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions).
- Transfer ice cream to airtight container and freeze until solid, about 2 hours.
Notes
- Use the Best Ingredients - when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
- Don't Cut the Fat and Calories - ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you're on a diet, just have a smaller scoop!
- Add Extract at Right Time - if you add an extract or alcohol while the custard is too hot, you won't get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
- Chill the Custard - you don't necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
- Use Frozen Bowl - make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren't giving the ice cream a great chance of freeze.
- Start Ice Cream Motor First - do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
- Add Mix-Ins at the End - never add your mix-ins at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
- Don't Overchurn - always error on the side of caution when it comes to churning your ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
- Keep It Creamy - homemade ice cream can turn hard as we don't add preservatives, however Xanthan gum or a couple tbsp of vodka will help keep it creamy.
Really not much better than vanilla ice cream!