Vanilla Bean Ice Cream Recipe
1 scoop of vanilla bean ice cream topped with fudge, whipped cream, and a cherry.
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Ingredients
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Ice Cream Base
Toppings
Method
Prepare Ice Cream Base
- 1
Combine Ingredients
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat until the mixture is warm and the sugar has dissolved.
- 2
Infuse Vanilla
Split the vanilla bean lengthwise and scrape the seeds into the cream mixture. Add the vanilla bean pod as well. Stir to combine and let the mixture steep for about 15 minutes.
- 3
- 4
- 5
Cook the Mixture
Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. This should take about 5-10 minutes.
- 6
Cool and Chill
Remove from heat and strain the mixture into a bowl to remove the vanilla bean pod. Stir in the vanilla extract. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn Ice Cream
- 7
Churn
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 8
Freeze
Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Serve
- 9
Scoop and Serve
Scoop the vanilla bean ice cream into bowls or cones. Top each scoop with hot fudge sauce, a dollop of whipped cream, and a maraschino cherry.