Vanilla Bean Ice Cream

5 from 1 vote

You can learn how to make creamy vanilla ice cream from scratch with my step by step tutorial!

Course: Dessert

Cuisine: French

Servings:

Calories: 283kcal

Author: Meymi

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.

*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.