Classic Vanilla Bean Ice Cream
Difficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
15
minutesCalories
320
kcalRich, creamy, and infused with the aromatic flavor of real vanilla beans, this homemade vanilla bean ice cream is a timeless dessert perfect for any occasion.
Ingredients
2 cups whole milk
2 cups heavy cream
¾ cup granulated sugar
1 premium vanilla bean, split lengthwise
5 egg yolks
1 tsp pure vanilla extract
Pinch of salt
How to Cook
- Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
- In a saucepan, combine milk, heavy cream, vanilla bean seeds, vanilla pod, and half of the sugar. Heat over medium heat until steaming but not boiling.
- In a separate bowl, whisk together egg yolks and the remaining sugar until pale and creamy.
- Slowly pour the warm milk mixture into the egg mixture while whisking continuously to prevent curdling.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- Remove from heat and strain through a fine-mesh sieve. Stir in vanilla extract and a pinch of salt.
- Cover and chill the custard in the refrigerator for at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.
- Transfer to an airtight container and freeze for 3–4 hours until firm.
- Scoop and serve with fresh berries, chocolate sauce, or your favorite dessert toppings.
Additional Tips
- For the best flavor, use Premium Madagascar Vanilla Beans.
- Allow the ice cream to sit at room temperature for 5 minutes before scooping.
- Store in an airtight container for up to 2 weeks.
