Indulge in this creamy, homemade Vanilla Bean Ice Cream, crafted for pure flavor and simple elegance.
Made with wholesome ingredients like fresh cream, whole milk, and real vanilla beans, it’s rich in protein and healthy fats while staying naturally low in carbs.
Perfect for satisfying your sweet cravings, this recipe is quick, fuss-free, and ideal for everyday treats or special desserts.
Quick & Easy Vanilla Bean Ice Cream
Equipment
- 1 large saucepan
- 1 small mixing bowl
- 1 whisk
- 1 mesh strainer
- 1 large bowl
- 1 ice bath setup
- 1 ice cream maker
- 1 airtight container
Ingredients
- 1 cup heavy whipping cream
- ½ cup whole milk
- ⅓ cup granulated sugar
- ⅛ teaspoon table salt
- 1 vanilla bean split lengthwise
- 3 large egg yolks room temperature
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare the Vanilla Infusion: Begin by gathering your ingredients half of the heavy cream, whole milk, sugar, salt, and the vanilla bean. In a medium-large saucepan, combine the cream, milk, sugar, and salt over medium heat. Slice the vanilla bean lengthwise and carefully scrape out the tiny aromatic seeds using the back of a knife. Add both the seeds and the bean pod into the saucepan. Stir gently to combine. Remove from heat and cover the pan with a lid. Allow the mixture to steep for 30 minutes, letting the vanilla fully infuse into the cream and milk, creating a deeply fragrant base for your ice cream.
- Whisk the Egg Yolks: While the vanilla infusion is steeping, take a small mixing bowl and add your room-temperature egg yolks. Using a whisk, beat them lightly until they turn pale and slightly frothy. This process incorporates air into the yolks, ensuring a smooth texture in the final ice cream without any curdling during cooking.
- Temper the Egg Yolks: To prevent the egg yolks from scrambling, slowly introduce a small amount of the warm vanilla cream mixture into the beaten yolks while continuously whisking. This step is called tempering and it gradually raises the yolks’ temperature, making them safe to combine with the rest of the hot mixture. Once tempered, pour the yolk mixture back into the saucepan with the remaining vanilla-infused cream and milk, stirring constantly.
- Cook the Custard: Return the saucepan to medium heat and begin cooking the mixture gently. Stir continuously using a whisk to prevent the custard from sticking to the bottom of the pan or forming lumps. The mixture should gradually thicken, coating the back of a spoon. This process usually takes about 5–8 minutes. Pay attention to the consistency—it should be smooth, creamy, and velvety, with a luxurious texture.
- Strain and Chill: Once the custard has thickened, remove the pan from heat. Place a fine-mesh strainer over a large mixing bowl and pour the custard through it to remove the vanilla pod and any cooked egg bits. Immediately set this bowl into an ice bath (a larger bowl filled with ice and water) to quickly cool the mixture. Stir occasionally to release heat evenly and help it reach room temperature faster.
- Add Remaining Ingredients: After the custard has cooled to room temperature, whisk in the remaining half cup of heavy cream along with the 1/4 teaspoon of pure vanilla extract. This addition lightens the mixture slightly, enhancing creaminess and boosting the vanilla aroma. Make sure everything is fully incorporated for a perfectly smooth base.
- Refrigerate the Custard: Cover the custard with plastic wrap, pressing it gently against the surface to prevent a skin from forming. Place it in the refrigerator and chill for at least 1 hour or until it’s thoroughly cold. Chilling the custard ensures a smooth texture and allows it to freeze more evenly during churning.
- Churn the Ice Cream: Prepare your ice cream maker according to the manufacturer’s instructions. Pour the chilled custard into the machine and churn until it reaches a thick, soft-serve consistency. This step usually takes 20–30 minutes, depending on your machine. The ice cream should be creamy, velvety, and lightly aerated, with visible flecks of real vanilla beans throughout.
- Freeze Until Firm: Transfer the churned ice cream into an airtight container, smoothing the top with a spatula. Seal tightly and place it in the freezer for at least 4 hours, or overnight for a firmer texture. This step allows the ice cream to fully set while preserving its creamy consistency and rich flavor.
- Serve and Enjoy: Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for easy scooping. Use an ice cream scoop to serve in bowls or cones, and optionally garnish with fresh berries, chocolate shavings, or a drizzle of caramel. Enjoy a luxuriously creamy, homemade vanilla treat that rivals any premium ice cream.
Notes
- Use full-fat heavy cream and whole milk for a rich, creamy texture.
- Keep egg yolks at room temperature to prevent curdling and ensure smooth custard.
- Allow the vanilla bean to steep longer for a more intense, aromatic flavor.
- Strain the custard through a fine-mesh sieve to remove lumps and vanilla pod fibers.
- Chill the custard completely before churning to prevent ice crystals and achieve optimal creaminess.
- Slightly soften ice cream at room temperature for easier scooping before serving.
- Avoid substitutions with low-fat or skim milk, as it can make the ice cream thin.
Chef’s Secrets: Enhance Creaminess and Flavor
To elevate your ice cream, consider a few professional tricks.
First, when whisking your egg yolks, do it gently to incorporate air without making them frothy, which can create unwanted bubbles in the ice cream.
Using a fine-mesh strainer ensures a silky custard free of any lumps or vanilla pod fibers.
For extra richness, a tiny pinch of salt balances the sweetness and enhances the vanilla flavor.
Additionally, rotating the churned ice cream once or twice in the freezer during the first hour of setting can help maintain a soft, scoopable texture.
Serving Suggestions: Creative Ways to Enjoy
Vanilla Bean Ice Cream is incredibly versatile and pairs beautifully with a variety of desserts.
Serve a scoop atop warm fruit crumbles, pies, or brownies for a classic combination.
It’s also delightful with a drizzle of chocolate or caramel sauce, fresh berries, or a sprinkle of toasted nuts.
For a refreshing summer treat, consider serving it alongside chilled fruit tarts or in a homemade ice cream sandwich.
A simple scoop in a bowl is equally satisfying, letting the pure vanilla flavor shine on its own.
Storage Tips: Keep Ice Cream Fresh
Proper storage is key to maintaining smooth texture and flavor.
Always transfer the ice cream to an airtight container to prevent ice crystals from forming.
Store it in the back of the freezer where the temperature is most consistent, avoiding the door.
Homemade ice cream is best enjoyed within two weeks for optimal flavor and creaminess.
Before scooping, allow it to sit at room temperature for 5–10 minutes to soften slightly, which makes serving easier and maintains its creamy texture.
Frequently Asked Questions
1. Can I use vanilla extract instead of a bean?
Yes, you can, but the flavor will be less intense. Vanilla beans provide a richer, more complex aroma and the iconic speckled appearance in your ice cream.
If using extract, add it at the end with the remaining cream for best results.
2. How can I prevent ice crystals from forming?
Chilling the custard completely before churning is crucial. Use an airtight container for freezing and place it in the coldest part of your freezer.
Stirring once or twice during the first hour of freezing helps maintain a smooth texture.
3. Can I make this recipe without an ice cream maker?
Yes! After chilling the custard, pour it into a shallow, freezer-safe dish. Stir vigorously every 30 minutes for the first 2–3 hours until frozen to break up ice crystals. The texture may be slightly less smooth than churning.
4. How long will homemade ice cream last?
Stored properly in an airtight container in the freezer, this ice cream will last up to two weeks. For best flavor and texture, consume within this period and avoid repeated thawing and refreezing.
5. Can I add mix-ins like chocolate chips or fruit?
Absolutely! Fold in chocolate chips, crushed cookies, or fruit pieces after churning, just before transferring to the container for freezing.
Avoid adding mix-ins before churning, as they may interfere with the ice cream’s smooth texture.
