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.
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?
As I’ve said in past ice cream recipes, if you don’t own an ice cream maker, go buy one! It really is worth it. And if you’re 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
- 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. Remove from heat and set aside for 20 minutes to allow the vanilla bean to steep. Return the pan to medium-low heat and bring back to 170°F.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar 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.
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!
Other Ice Cream Recipes
Vanilla Bean Ice Cream
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 Madagascar vanilla bean
- 4 egg yolks
- 2/3 cup granulated sugar
- 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. Remove from heat and set aside for 20 minutes to allow to steep. Return the pan to medium-low heat and bring back to 170°F.
- While the milk mixture is heating, whisk the egg yolks together until smooth in a heatproof bowl. Gradually whisk in the sugar 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.
Really not much better than vanilla ice cream!