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Home » ICE-CREAM

Vanilla Bean Ice Cream

Published: Aug 27, 2022 by Meymi. This post may contain affiliate links.

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Vanilla bean ice cream with text overlay.

This creamy French vanilla bean ice cream is not only perfect for summer hot days but any season to top desserts such as crumbles, pies, etc. You can learn how to make this 5 ingredient homemade vanilla ice cream from scratch with my step by step tutorial!

Scooping ice cream with an ice cream scoop.

Today I share my homemade vanilla bean ice cream with a custard base. Although this is a vanilla bean ice cream, feel free to use vanilla extract if you can’t find vanilla bean all the time as it is delicious this way too.

It is time to use your ice cream maker as you need one, unlike my no-churn ice cream where I use condensed milk. You can check my no churn praline ice cream post if you are interested to read why we don’t churn ice cream when we use condensed milk.

Why do we need to churn the mixture ?

We use heavy cream, milk, egg yolks and sugar. We don’t remove excess water from the liquids so the mixture will form large ice crytsals while freezing. By churning, we will eliminate these crystals and have a smooth ice cream.

Let’s continue with ingredients in detail;

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients to make vanilla bean ice cream.
  • Eggs: They make this ice cream so rich.
  • Milk: In general, milk and heavy cream are used equally in French ice cream recipes but I use just a little bit more milk to avoid an extra creamy taste. This step doesn’t take anything from this ice cream’s creaminess.
  • Heavy cream-It helps creaminess. I use just a little less heavy cream than milk to avoid a too creamy taste.
  • Sugar-I use just enough sugar without making this recipe extra sweet.

Step by step instructions

Make sure to read the directions of your ice cream maker. You may need to keep the freezer bowl in the freezer minimum of 12 hours to 24 hours before using it.

First I pour the cream and milk into a saucepan.

Adding milk and heavy cream into the saucepan.

Then I split the vanilla bean lengthwise, down the middle, and scrape the seeds.

Collage for splitting vanilla bean lengthwise and scraping the seeds.

Next, I add the vanilla seeds along with the vanilla bean into the saucepan and let the mixture bring to a boil. I remove the saucepan from the heat and cool it for 1 minute.

Collage for adding vanilla bean and seeds into the milk mixture.

While the saucepan is on the stove, I stir the egg yolks with sugar until light in color. If you like, you can make this process after you remove the saucepan from the heat.

Collage for whisking egg yolks and sugar in a glass bowl.

I temper the egg yolk mixture by pouring ⅔ of the milk mixture over the egg yolk mixture gradually while stirring with a whisk at the same time.

Tempering egg yolk mixture with some milk mixture.

Then I pour the mixture into the saucepan, place it on the stove and stir with a wooden spatula until the mixture reaches 175-180F(79-82C). I let it stay at this temperature for almost 3-4 minutes. It shouldn’t exceed 180F(82C) to avoid curdling.

Collage for showing the mixture that reaches to 176 Fahrenheit.

I sieve the mixture through a fine mesh strainer into a wide bowl, I use a wide bowl to hasten the cooling process. First I let it cool at room temperature and then keep in the fridge at least 3 hours.

Collage for sieving ice cream mixture into a wide bowl.

Finally I churn the mixture according to the manufacturer’s directions. I place the ice cream into an airtight container, cover with plastic film to avoid ice crysalys forming on top before covering with the lid and keep in the freezer at least 4 hours before serving.

Collage for churning ice cream in a ice cream machine.

Enjoy!

Scooping ice cream with an ice cream scoop from a glass container.
How to store

You can keep this ice cream in an airtight container with plastic film on top and the lid on for 2 weeks in the freezer.

Other refreshing treats you may enjoy!

  • Frozen Banana Bites
  • Frozen Strawberry White Chocolate Cups
  • Frozen Chocolate Banana Bites
  • Kiwi Orange Popsicles
Scooping vanilla bean ice cream.

Vanilla Bean Ice Cream

You can learn how to make creamy vanilla ice cream from scratch with my step by step tutorial!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: French
Servings: 8
Calories: 283kcal
Author: Meymi

Ingredients

  • 430 grams (¾ cups) whole milk
  • 350 grams (1 and ½ cups) heavy cream
  • 1 vanilla bean*
  • 5 large egg yolks
  • 140 grams (⅔) cup granulated sugar
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Instructions

  • You need an ice cream machine for this recipe so make sure to read the directions of your ice cream maker. You may need to keep the freezer bowl in the freezer minimum of 12 hours to 24 hours before using it.
  • Pour the cream and milk into a saucepan. Split the vanilla bean lengthwise, down the middle, and scrape the seeds. Add the vanilla seeds and the vanilla bean into the saucepan and let the mixture bring to a boil. Remove the saucepan from the heat and cool the mixture for 1 minute.
  • Stir the egg yolks with sugar until light in color.  You can either make this process while the milk mixture is on the stove or after you remove the saucepan from the heat.
  • Temper the egg yolks:  Gradually pour ⅔ of the milk mixture over the egg yolk mixture while stirring with a whisk at the same time.
  • Pour the mixture into the saucepan, place it on the stove and stir with a wooden spatula until the mixture reaches 175-180F(79-82C). Let it stay at this temperature for almost 3-4 minutes. It shouldn’t exceed 180F(82C) to avoid curdling.
  • Sieve the mixture through a fine mesh strainer into a clean wide bowl to hasten the cooling process. Let it cool at room temperature and then keep in the fridge for at least 3 hours.
  • Churn the mixture according to the manufacturer’s directions. Once ready, place into an airtight container and cover with plastic film to avoid ice crystals forming on top before covering with a lid.  Keep in the freezer at least 4 hours before serving.

Notes

*If you like you can use 1 and ½ vanilla extract instead of bean.
How to Store: You can keep this ice cream in an airtight container, cover with plastic film and the lid on top for 2 weeks in the freezer.

Nutrition

Calories: 283kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 171mg | Sodium: 38mg | Potassium: 134mg | Sugar: 21g | Vitamin A: 883IU | Vitamin C: 0.3mg | Calcium: 109mg | Iron: 0.3mg
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