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Homemade Vanilla Bean Ice Cream

Rich, creamy homemade vanilla bean ice cream made from scratch with a real custard base and Madagascar vanilla bean — no shortcuts, all flavor.
Prep Time25 minutes
Refrigerate & Freeze10 hours
Total Time10 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: best vanilla ice cream, creamy ice cream, creamy vanilla ice cream, easy vanilla bean ice cream, homemade creamy ice cream, homemade vanilla bean ice cream, summer dessert, vanilla ice cream
Servings: 3 cups
Calories:

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).
  • Combine milk, cream, sugar, salt, and vanilla bean in a non-stick pan. Heat on low-medium for 8–10 minutes, stirring frequently to prevent scorching. Remove from heat and let rest 15 minutes undisturbed.
  • Whisk egg yolks separately. Temper them by slowly adding 1 tablespoon of the milk mixture at a time (repeat 4 times), then pour the yolk mixture back into the pan while whisking constantly. Cook on low for 10 minutes, stirring frequently.
  • Strain the custard through mesh into a bowl. Cover with plastic wrap and refrigerate at least 4 hours (or overnight).
  • Discard the vanilla bean. Pour the chilled custard into the pre-frozen machine bowl and churn for 25–35 minutes.
  • Transfer to an airtight container and freeze at least 6 hours for firm texture, or serve immediately for soft-serve consistency.

Enjoy!

    Video

    Notes

    Follow the ice cream machine instructions for best use, time and churning recommendations. Then turn on the machine and make sure the ice cream maker is properly churning.