Vanilla Bean Ice Cream

Indulge in the pure, classic sweetness of homemade Vanilla Bean Ice Cream, a decadent treat that captures the essence of real vanilla. This recipe combines rich heavy cream, whole milk, and five velvety egg yolks for a custard-base ice cream that's irresistibly smooth and creamy. The star ingredient—a fragrant vanilla bean—is split and steeped to infuse the mixture with its signature aroma and speckled appearance, elevating this frozen dessert to gourmet status. With just 25 minutes of prep time and the help of an ice cream maker, you can create an artisanal delight perfect for summer gatherings or as a luxurious complement to your favorite desserts. Whether served in a waffle cone, nestled alongside a warm slice of pie, or enjoyed on its own, this Vanilla Bean Ice Cream is a timeless crowd-pleaser.

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 3/4 cup Granulated sugar
• 1/4 teaspoon Salt
• 1 whole Vanilla bean
• 5 pieces Large egg yolks
• 1 teaspoon Vanilla extract

Directions

Step 1

In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt.

Step 2

Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the bean pod to the saucepan.

Step 3

Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and let it steep for 10 minutes.

Step 4

In a separate bowl, whisk the egg yolks until light and slightly thickened.

Step 5

Slowly add about 1 cup of the hot cream mixture to the egg yolks while whisking continuously to temper them.

Step 6

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture.

Step 7

Cook over medium-low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of the spoon, about 5-7 minutes. Do not let it boil.

Step 8

Remove from heat and stir in the vanilla extract.

Step 9

Pour the custard through a fine-mesh sieve into a large bowl to remove the vanilla bean pod and any bits of egg.

Step 10

Cover the surface of the custard with plastic wrap to prevent a skin from forming, and let it cool to room temperature.

Step 11

Refrigerate the custard until thoroughly chilled, at least 4 hours or overnight.

Step 12

Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer's instructions.

Step 13

Transfer the churned ice cream to a freezer-safe container and freeze for at least 2 hours before serving.

Nutrition Facts

Serving size	(969.7g)

Amount per serving	% Daily Value*
Calories	2622.3

Total Fat 190.4g	0%
Saturated Fat 108.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 1429.3mg	0%
Sodium 882.8mg	0%
Total Carbohydrate 165.5g	0%
Dietary Fiber 0g	0%
Total Sugars 163.4g
Protein 21.5g	0%

Vitamin D 197.4IU	0%
Calcium 412.0mg	0%
Iron 2.4mg	0%
Potassium 502.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.6%

Protein: 3.5%

Carbs: 26.9%