Made from scratch Vanilla Bean Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. Bursting with vanilla and creamy flavors this sweet treat is simple and fun to make. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.
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In a non-stick pan: add sugar
Add whole milk, heavy whipping cream
Add vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source.
Let sit for 15 minutes undisturbed.
In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.
Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source.
Cook on low for 10 minutes (stir frequently).
Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.
Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.
Churn for 25-35 minutes
Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.
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Homemade Vanilla Bean Ice Cream
Equipment
- Ice Cream machine
Ingredients
- 1 ½ cups whole milk
- 1 ½ cups heavy whipping cream
- ½ cup granulated sugar
- ⅛ tsp salt
- 4 large egg yolks
- 1 Madagascar vanilla bean
Instructions
- Place the ice cream bowl in the freezer for at least 24 hours prior to use. Freeze times may vary. Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online).
- In a non-stick pan: add whole milk, heavy whipping cream, sugar, and vanilla bean. Cook on low-medium for 8-10 minutes. Stir frequently as it may burn or scorch and turn light (not very nice tasting) brown. Remove the pan from the heat source. Let sit for 15 minutes undisturbed.
- In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Return the pan to the heat source. Cook on low for 10 minutes (stir frequently).
- Place a mesh/strainer on top of a bowl. Pour the custard through the strainer. Cover the custard with plastic wrap. Refrigerate for at least 4 hours.
- Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream is properly churning. Slowly pour the cream mixture into the pre-frozen bowl.
- Once ready, transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to ensures the proper ice cream texture. Or serve immediately if you like your ice cream soft with a slightly melted consistency.
Enjoy!
Video
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