Description
Homemade vanilla bean ice cream is creamy, rich, and packed with real vanilla flavor. Perfect for summer or any time you want a sweet treat!
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon vanilla bean paste
- 1/4 teaspoon salt
- 5 large egg yolks
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean paste, and salt. Heat over medium heat until the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks until pale and creamy. Slowly pour in about a cup of the hot cream mixture while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.
- Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours or until firm.
Notes
- For a richer flavor, use more egg yolks.
- You can substitute vanilla extract for vanilla bean paste if needed, but the flavor will be slightly different.
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until creamy.
Keywords: vanilla bean ice cream, homemade ice cream, creamy vanilla ice cream, ice cream recipe, vanilla ice cream, easy ice cream recipe