Vanilla Bean Ice Cream

A scoop of vanilla ice cream.

5 from 2 reviews

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.


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


  1. Set up an ice bath with two nesting metal bowls
  2. Add the sugar to a medium bowl
  3. Remove vanilla bean “caviar” from the pods and add it to the sugar. Using your fingers, rub the beans into the sugar. This helps prevent any clumping of the vanilla.
  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 constantly, especially along the edges and the bottom of the pot. Cook until it reaches 175°F on an instant-read thermometer, about 8 minutes. The mixture will be slightly thickened. To check the custard is set without an instant-read thermometer, take a wooden spoon and coat it with 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 into the prepared ice bath through a fine-mesh strainer. Take the vanilla bean from the strainer and place it back in 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, but preferably overnight.
  12. Freeze the custard, according to the recommended manufacturer’s instructions of the 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.


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.


Keywords: Vanilla bean ice cream