Homemade Vanilla Bean Ice Cream is the essence of Summer. Making vanilla ice cream from scratch is simple and once you have the recipe down the creations you make with it are endless – try Cherry Pie Ice Cream, mix in ground nuts for pistachio or hazelnut ice cream, or swirl in some whiskey caramel sauce for a real treat!
We like to bookend our Summer with homemade ice cream. And really every weekend in between. This Summer I’ve been really stuck on this Vanilla Bean version. It’s just so good, I haven’t made chocolate ice cream all season. I alter this recipe only slightly, adding caramel suace, a drizzle of chocolate, a spoonful of peanut butter or mix in cherry jam and graham crackers for this cherry pie version. But really, the vanilla bean ice cream, all by itself, is where its at!
About the Recipe:
• For this recipe you make a custard in a saucepan. You must be careful not to scramble the eggs so you must not bring the custard to a boil once the egg yolks are added and make sure to stir stir stir.
• For the vanilla beans, slice a slit down the center lengthwise and then use a dull knife or a spoon to scoop out the seeds. I put the whole bean pod into the milk mixture as it cooks then remove it before churning.
• I always pour the custard through a mesh strainer into a new bowl and refrigerate for an hour or so before churning. The strainer will prevent any small clumps from getting into the ice cream.
• I have this ice cream maker and love it! It does all the hard work for me.
• I scoop the ice cream out into freezer safe containers to set for 1-2 hours in the freezer before eating. The ice cream will last in the freezer for a few weeks.
Not much compares to Homemade Vanilla Bean Ice Cream
Get out a large bowl and a mesh strainer and set aside.
In a medium sauce pan, bring the milk, cream, 1/2 of the sugar (1/2 cup), and salt to a boil (keep a close eye on it so it doesn’t boil over).
In a medium bowl, whisk the egg yolks with the remaining 1/2 cup of sugar.
Once the milk is boiling, lower the heat to medium low and add in the vanilla bean seeds or extract. Use a measuring cup to transfer 1/4 cup of the hot milk to the egg yolks and whisk to combine. Do this one more time (tempering the eggs and bringing them to a warm temperature) then add in all of the egg yolk mixture into the sauce pan. Stir constantly for about 5 minutes, scraping the sides and bottom of the pan to prevent sticking. The custard should be thick enough to coat the back of a spoon when it’s ready. Do not allow the custard to boil.
Pour the custard into the prepared strainer set over a large bowl. Cover the top of the custard with plastic wrap (literally on top of the liquid to prevent a skin from forming). Set the custard in the fridge to cool for 1 hour.
Once custard is cool, pour into a ice cream maker and churn according to the manufactuer directions (usually about 25 minutes). Transfer the ice cream to an air tight, freezer safe container and place in the freezer. Freeze for 2-4 hours before serving.
You can also use 1 vanilla bean + 1 tablespoon of vanilla or 2 tablespoons of vanilla instead of vanilla beans.
Equipment I use for this recipe:
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