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Homemade Vanilla Bean Ice Cream

A rich and creamy homemade vanilla bean ice cream made with simple ingredients, real vanilla flavor, and a smooth custard-style base.
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Prep Time 15 minutes
Cook Time 10 minutes
4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 5 large egg yolks
  • 1 vanilla bean split and scraped
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract optional

Equipment

  • 1 medium saucepan
  • 1 mixing bowl
  • 1 whisk
  • 1 fine mesh sieve
  • 1 ice cream maker
  • 1 freezer-safe container

Method
 

  1. Add the heavy cream, whole milk, half of the sugar, vanilla bean seeds, vanilla bean pod, and salt to a medium saucepan.
  2. Warm the mixture over medium-low heat until steamy, but do not let it boil.
  3. In a mixing bowl, whisk the egg yolks with the remaining sugar until smooth.
  4. Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking constantly.
  5. Pour the tempered egg mixture back into the saucepan.
  6. Cook over low heat, stirring often, until the custard thickens enough to coat the back of a spoon.
  7. Remove the vanilla bean pod and strain the custard through a fine mesh sieve.
  8. Chill the custard completely in the refrigerator for at least 4 hours or overnight.
  9. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
  10. Transfer the ice cream to a freezer-safe container and freeze until firm.
  11. Let the ice cream sit at room temperature for a few minutes before scooping.

Notes

For the smoothest texture, chill the custard completely before churning. If you do not have a vanilla bean, use 1 to 2 teaspoons of vanilla extract and add it after cooking the custard. Homemade ice cream freezes firmer than store-bought, so let it sit at room temperature for a few minutes before scooping.