Vanilla Bean Ice Cream: Treat yourself to homemade ice cream on a hot summer day! Made with just 5 ingredients and an ice cream maker, this rich and creamy homemade vanilla ice cream recipe, flecked with vanilla bean seeds, is much easier to make than you think!
For some reason, the word “vanilla” has been used to describe something plain and almost boring. I don’t know where people got this idea from, because without vanilla, our baked goods would not be the same, and we wouldn’t have desserts like vanilla custard cake!
And what’s a pumpkin pie, easy apple cobbler or strawberry galette without a scoop of vanilla ice cream on the side?
I suppose if we’re talking plain, simple, and incredibly delicious, then yes, the vanilla in this vanilla bean ice cream recipe is absolutely that. There’s no denying that sometimes, simplicity is best!
Why You’ll Love This Recipe
- There’s nothing better than a scoop of vanilla ice cream on the side of cakes, pies, crumbles, cobblers, and, of course, in a cone!
- The brown flecks from the vanilla bean give it a more elegant appearance.
- It’s made with just 5 simple ingredients easily found at the grocery store.
- The perfect choice for setting up a DIY sundae bar. Put out your favorite toppings, and everyone can choose what they put on their homemade vanilla ice cream!
Cooking Tips for the Best Vanilla Bean Ice Cream
- Vanilla beans are NOT cheap. However, they make a world of difference to the flavor. If needed, you can substitute them for pure vanilla extract or vanilla paste.
- You can also add some vanilla extract to this recipe for even more flavor.
- It’s important to follow the tempering instructions carefully. Gradually adding hot liquid to the egg yolks ensures it’ll stay smooth and creamy and won’t start to cook the eggs!
- You’ll know the custard is ready for the ice bath when it coats the back of a wooden spoon. If you have a thermometer, it should be around 180°F - 190°F.
- When freezing the ice cream, make sure to keep it in there for at least 4 hours. It's even better if it’s overnight.
- Before scooping and serving, bring it out of the freezer to let it sit for a few moments. That way, it’s not solid when you’re trying to serve it.
- For smooth scoops, dip the ice cream scoop into hot water before every serving.
Ingredients for Ice Cream with Vanilla Bean
- Cream + milk: You’ll need both heavy whipping cream and whole milk as the base of this homemade vanilla bean ice cream recipe, giving it a rich, creamy consistency.
- Sugar: Use granulated white sugar for both the milk mixture and the egg mixture to give it the necessary sweetness.
- Vanilla bean: You’ll need 1 bean pod. Slice it lengthwise, and then scrape the seeds from the pod. The seeds are what give the ice cream the brown flecks. Do not discard the bean; you’ll toss that into the custard mixture to help infuse some more flavor.
- Large egg yolks: These will help to stabilize the ice cream, preventing it from becoming too runny and melty too soon, and the extra fat makes it extra creamy!
How to Make Vanilla Ice Cream
Step 1: In a saucepan over medium heat, bring to a simmer the cream, milk, half of the sugar, the vanilla bean, and the seeds, while stirring constantly.
Step 2: Grab a mixing bowl and use a hand mixer, beat the egg yolks and the rest of the sugar for about 2 minutes until thick and pale yellow.
Step 3: Gradually, while constantly whisking, add ⅓ of the hot cream mixture to the egg yolk mixture. Pour all of this tempered mixture back into the saucepan to cook over low heat. Continue to stir constantly.
Step 4: Remove the vanilla bean pot from the pot and transfer the saucepan to an ice bath (a large bowl of ice water). Stir to cool, and then place the saucepan in the fridge for at least 4 hours.
Step 5: Once the custard has set, transfer it to your ice cream machine and follow the manufacturer’s instructions. Once ready, pack the ice cream in an airtight container and freeze for another 3–4 hours.
Recipe FAQs
It’s an elevated version of classic vanilla ice cream. Instead of vanilla extract, we’re using the seeds from the vanilla bean pod, giving the ice cream a deeper, richer flavor as well as brown flecks. Seeing those spots in our ice cream lets us know that the vanilla flavor is going to be amazing!
Yes! Unlike commercially produced ice cream with all sorts of hidden ingredients, the beauty of homemade ice cream is that you know exactly what goes in it. This ice cream recipe is gluten-free.
Keep it stored in an airtight container in the freezer for up to 2 weeks. I’m sure it’ll be eaten long before that!
More Vanilla Flavored Recipes
- Old Fashioned Sugar Cookies
- Easy Vanilla Cake Pops with Cake Pop Maker
- Best Giant Chocolate Chip Cookie
- Vanilla Custard Cake (Video)
When YOU make this homemade vanilla bean ice cream recipe tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
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📖 Recipe
Vanilla Bean Ice Cream
Equipment
- ice cream maker (this is the one we use)
Ingredients
- 3 cups heavy whipping cream
- 1 cup milk whole milk
- ¾ cup sugar divided, ½ for the milk mixture - ¼ for egg mixture
- 1 vanilla bean sliced lengthwise and scrape the seeds from the vanilla pod
- 6 large egg yolks
Instructions
- Prepare an ice bath. In a saucepan over medium heat, combine the cream, milk, sugar, the vanilla bean and scraped seeds. Stir constantly and bring to a simmer.
- In a bowl, whisk together (using hand mixer) the egg yolks and the remaining sugar until the mixture is thick and pale yellow, which should take about 2 minutes.
- Gradually add about ⅓ of the hot cream mixture to the egg yolk mixture, while whisking constantly.
- Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly, until the custard coats the back of a spoon (and thermometer reaches between 180°F - 190°F).
- Remove vanilla bean from the ice cream custard and set the saucepan in the ice bath. Stir to cool.
- Once the custard is cold, transfer it to ice cream machine and follow the manufacturer’s instructions.
- Pack the ice cream in containers, cover and let it cool in the freezer for 3-4 hours or best overnight. Serve inside the ice cream cones. Enjoy!
Notes
- Use high-quality ingredients such as heavy cream, milk, sugar, egg yolks, and real vanilla beans for the best flavor.
- Infuse the milk and cream with the vanilla beans by scraping out the seeds and combining them with the milk, then heating the mixture to infuse the flavor.
- Whisk the egg yolks and sugar until they are pale and form a ribbon when the whisk is lifted. This creates a smooth and creamy texture.
- Strain the custard to remove any cooked egg bits or vanilla bean pieces.
- Store the ice cream in an airtight container in the freezer to firm up before serving.
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