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Vanilla Bean Ice Cream Recipe

A scoop of vanilla ice cream.
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This is the best Vanilla Bean Ice Cream recipe, made using simple ingredients like eggs, cream, and milk to make for an ultra-creamy and vanilla-forward taste and consistency. This guide for making vanilla ice cream talks through the science behind ice cream, which steps are absolutely necessary (and which aren't), and tips for success with every batch.

Ingredients

  • 1 Grade A fresh vanilla bean
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs
  • ¼ teaspoon coarse kosher salt
  • 2 cups (456 grams) heavy cream
  • 1 cup (227 grams) whole milk

Instructions

  1. Set up an ice bath with two nesting metal bowls.
  2. Use a sharp knife to cut the vanilla bean in half lengthwise. Scrape out the vanilla caviar from inside.
  3. In a medium bowl, combine the sugar and vanilla caviar. Rub the vanilla together with the sugar to break up the clumps.
  4. Add in the eggs and salt and whisk vigorously for one minute until the mixture is lightened.
  5. Whisk in the cream and milk.
  6. Transfer the mixture to a heavy-bottomed medium pot and add in the vanilla bean pod.
  7. Cook over medium heat, stirring and scraping constantly with a rubber spatula, especially along the edges and the bottom of the pot. Cook until the mixture reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check if the custard is set without an instant-read thermometer, coat wooden spoon with the custard. Draw a horizontal line on the back of the spoon with your finger. If the line “holds,” then your custard is set. If the line collapses immediately, the custard needs another minute or so. Be careful not to bring the mixture to a boil; this will curdle the custard.
  8. Immediately shut off and remove the pot from the heat. Continue to stir the custard for 1 minute. This helps bring it all the way up to 180ºF.
  9. Strain the custard through a fine-mesh strainer into the inner bowl of the prepared ice bath. Transfer the vanilla bean from the strainer back into the custard to allow it to continue to steep.
  10. Cool the custard in the ice bath to room temperature, stirring occasionally.
  11. Chill the custard thoroughly in the refrigerator until at least 40ºF, preferably overnight.
  12. Discard the vanilla bean pod. Freeze the custard, following the recommended manufacturer’s instructions of your ice cream maker, until the ice cream has reached a soft-serve consistency.
  13. Transfer the ice cream to one or more airtight containers. Place a piece of parchment on the surface to prevent any freezer burn. Freeze until firm, at least a few hours.

Equipment

Notes

Have a question or looking for tips? The text written above the recipe is always a great first place to start! This Vanilla Bean Ice Cream was developed with love,  and I always include loads of explanations, tips, step-by-step photos and technical advice shared before the recipe.

Vanilla Bean Ice Cream is best consumed within a week, but will last for several in the freezer.

If you need to freeze your ice cream canister, make sure to do so 24 hours before you plan to spin your ice cream.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

Find it online: https://everydaypie.com/vanilla-bean-ice-cream/