Vanilla Bean Ice Cream Or Kona Coffee Ice Cream Recipe
Indulge in the creamy delight of our homemade Vanilla Bean Ice Cream, featuring the rich essence of real vanilla beans for a classic treat that melts in your mouth. Alternatively, awaken your senses with our Kona Coffee Ice Cream, crafted with premium Kona coffee for a bold, invigorating flavor that’s perfect for coffee lovers. Each scoop promises a luscious experience, whether you crave the sweet nostalgia of vanilla or the robust kick of coffee.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Method
Ice Cream Preparation
- 1
Prepare the Base
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved.
- 2
Infuse Flavor
For Vanilla Bean Ice Cream, split the vanilla bean lengthwise and scrape the seeds into the cream mixture, adding both the seeds and the pod. For Kona Coffee Ice Cream, add the Kona coffee to the warm mixture. Let it steep for about 15 minutes.
- 3
- 4
- 5
Cook the Custard
Cook the mixture over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-10 minutes. Do not let it boil.
- 6
Strain and Chill
Remove from heat and strain the custard through a fine-mesh sieve into a bowl to remove the vanilla pod or coffee grounds. Stir in a pinch of salt. Cover and refrigerate until completely chilled, at least 4 hours or overnight.
- 7
Churn the Ice Cream
Once chilled, churn the mixture in an ice cream maker 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.
