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Homemade Vanilla Bean Ice Cream

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Creamy and dreamy homemade vanilla bean ice cream, perfect for any occasion.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 vanilla bean (split and scraped)
  • 4 large egg yolks

Instructions

  1. Prepare the Base: In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat, stirring until the mixture is warm and sugar is dissolved.
  2. Add the Vanilla: Remove the pan from heat. Scrape the seeds from the vanilla bean and add them along with the pod. Stir in the vanilla extract and steep for 30 minutes.
  3. Whisk Those Yolks: In a separate bowl, whisk the egg yolks until pale and slightly thickened.
  4. Temper the Eggs: Gradually add a tablespoon of the warm cream mixture to the yolks, whisking constantly. Repeat with more tablespoons until the eggs are up to temperature.
  5. Mix and Thicken: Pour the egg mixture back into the saucepan and cook over low heat, stirring until thick enough to coat the back of a spoon (about 5-7 minutes).
  6. Strain and Chill: Pour through a fine-mesh strainer into a bowl, cover with plastic wrap pressed against the surface, and chill for at least 4 hours or overnight.
  7. Churn: Pour the chilled mixture into an ice cream maker and churn according to instructions (about 20-25 minutes).
  8. Freeze to Firm Up: Transfer the churned ice cream to an airtight container and freeze for at least 4 hours.

Notes

Serve with chocolate sauce, nuts, fresh fruit, or warm desserts for an elegant touch.

Nutrition

Keywords: ice cream, dessert, vanilla bean, homemade, creamy, sweet treat

Find it online: https://butteredtable.com/minute-no-churn-vanilla-bean-ice-cream-creamy-rich/