Vanilla Bean Ice Cream Recipe
Indulge in our rich and creamy Vanilla Bean Ice Cream, crafted with the finest Madagascar vanilla beans for an exquisite flavor. Each spoonful delivers a perfect balance of sweetness and smoothness, making it the ultimate treat for any dessert lover. Whether enjoyed on its own or paired with your favorite pie, this classic delight is sure to satisfy your cravings and leave you wanting more.
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Ingredients
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Ice Cream Base
Method
Preparation
- 1
Make the Custard Base
In a medium saucepan, combine heavy cream, whole milk, sugar, and a pinch of salt. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the saucepan. Heat the mixture over medium heat until hot but not boiling, stirring occasionally.
- 2
- 3
Thicken the Custard
Continue to cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F or 77°C). Remove from heat and strain through a fine-mesh sieve into a bowl to remove the vanilla pod and any cooked egg bits.
- 4
Chill the Custard
Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight.
- 5
Churn the Ice Cream
Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 6
Freeze the Ice Cream
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm. Enjoy your homemade vanilla bean ice cream!
