Homemade Vanilla Bean Ice Cream
A creamy and dreamy homemade vanilla bean ice cream that brings nostalgia of summer afternoons.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 240 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Churning
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean (split and scraped)
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Egg yolks from 5 large eggs (optional for custard base)
Instructions
- Combine the heavy cream, whole milk, sugar, salt, and vanilla bean seeds in a medium saucepan. Heat until hot but not boiling.
- Whisk egg yolks in a separate bowl (if using). Gradually add hot cream mixture to temper, then return to saucepan.
- Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
- Strain the mixture through a fine sieve into a bowl, discarding the vanilla pod.
- Cool to room temperature, then refrigerate until completely chilled, at least 4 hours or overnight.
- Pour the chilled mixture into an ice cream maker and churn as per instructions until soft-serve consistency.
- Transfer to a container and freeze until firm, about 4 hours.
Notes
Serve with chocolate syrup, crushed nuts, or fresh berries. Store in an airtight container for up to two weeks.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg