Quick & Easy Vanilla Bean Ice Cream
This Vanilla Bean Ice Cream is a smooth, creamy treat made with real vanilla beans, fresh cream, and whole milk. Easy to prepare and perfect for small batches, it’s a naturally protein-rich dessert with healthy fats, ideal for satisfying sweet cravings without unnecessary additives.
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.
