Classic Vanilla Bean Ice Cream

Classic Vanilla Bean Ice Cream is a timeless dessert made with real vanilla beans for a rich, creamy texture and deep flavor. It’s the perfect base for sundaes or a luxurious treat on its own.

Why You’ll Love This Recipe

This ice cream boasts an authentic, pure vanilla taste that’s hard to match with artificial extracts. It’s smooth, creamy, and incredibly satisfying. Homemade and made with real ingredients, it’s far better than store-bought options.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Heavy cream
• Whole milk
• Egg yolks
• Granulated sugar
• Vanilla bean or vanilla bean paste
• Salt

Directions

1. In a saucepan, heat milk, cream, and split vanilla bean (or paste) until just steaming.
2. In a bowl, whisk egg yolks and sugar until pale and thick.
3. Gradually whisk hot milk into the yolks to temper.
4. Return mixture to saucepan and cook over low heat, stirring until it thickens (coats the back of a spoon).
5. Strain custard through a sieve and chill completely.
6. Churn in an ice cream maker according to manufacturer’s instructions.
7. Freeze until firm before serving.

Servings and timing

Serves 6–8.
Preparation time: 25 minutes
Chilling time: 4 hours
Churning and freezing: 2 hours
Total time: 6 hours 25 minutes

Variations

• Vanilla Honey: Replace some sugar with honey.
• French Vanilla: Use more egg yolks for a richer custard.
• Vanilla Almond: Add almond extract for a nutty twist.
• No-Churn Option: Use whipped cream and sweetened condensed milk (no eggs or machine needed).

Storage/Reheating

Store in an airtight container in the freezer for up to 2 weeks. Do not reheat. Let sit at room temperature for 5–10 minutes before scooping.

FAQs

Can I use vanilla extract?

Yes, but vanilla bean or paste gives superior flavor.

Can I skip the eggs?

Yes, but the texture won’t be as rich and creamy.

What’s the difference between vanilla and French vanilla?

French vanilla uses a custard base with eggs, giving it a richer texture.

Can I use a no-churn method?

Yes, with whipped cream and condensed milk.

Why strain the custard?

To remove any curdled bits and ensure a smooth base.

Can I make it sugar-free?

Use a sugar substitute suitable for cooking.

What can I serve with it?

Pies, cakes, fruit, or caramel sauce.

How do I prevent ice crystals?

Use a sealed container and avoid over-aerating the base.

Can I double the recipe?

Yes, but churn in two batches for best results.

How long should I churn it?

Typically 20–25 minutes, depending on your machine.

Conclusion

Classic Vanilla Bean Ice Cream is an elegant and satisfying dessert with unmatched flavor and texture. Whether enjoyed alone or as a complement to another dessert, it’s a must-have recipe in your collection.

Classic Vanilla Bean Ice Cream

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Classic Vanilla Bean Ice Cream is a rich, creamy dessert made with real vanilla beans and a custard base, offering a luxurious, authentic flavor perfect for any occasion.

• Author: Emma Harper
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 25 minutes
• Yield: 6–8 servings 1x
• Category: Dessert
• Method: Churned
• Cuisine: French
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 2 cups heavy cream
• 1 cup whole milk
• 5 large egg yolks
• 3/4 cup granulated sugar
• 1 vanilla bean, split and scraped (or 2 tsp vanilla bean paste)
• Pinch of salt

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Instructions

1. In a saucepan, combine the heavy cream, whole milk, and split vanilla bean (or paste). Heat over medium heat until just steaming.
2. In a separate bowl, whisk egg yolks and granulated sugar until pale and thick.
3. Gradually whisk the hot cream mixture into the egg yolks to temper them.
4. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon.
5. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits.
6. Let the custard cool slightly, then cover and refrigerate for at least 4 hours or until thoroughly chilled.
7. Churn the custard in an ice cream maker according to the manufacturer’s instructions, usually 20–25 minutes.
8. Transfer the churned ice cream to an airtight container and freeze until firm, about 2 hours.

Notes

• Vanilla bean provides the deepest flavor, but paste or high-quality extract can be used.
• Straining ensures a smooth, creamy texture by removing any cooked egg bits.
• For a no-churn version, use whipped cream and sweetened condensed milk instead.
• Let sit at room temperature for a few minutes before scooping for easier serving.
• Store in a tightly sealed container to prevent ice crystals.

Nutrition

• Serving Size: 1/2 cup
• Calories: 310
• Sugar: 24g
• Sodium: 40mg
• Fat: 23g
• Saturated Fat: 14g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 0g
• Protein: 4g
• Cholesterol: 170mg