Homemade Vanilla Bean Ice Cream
This isn’t your grandma’s hard and icy vanilla ice cream!! This homemade vanilla bean ice cream is sweet, creamy and bursting with specks of vanilla bean. It’ll forever be a favorite!
I’m not ashamed to admit that I LOVE vanilla ice cream. Don’t get me wrong, I really like chocolate, but good vanilla ice cream is kind of amazing on so many levels. I mean, it’s pretty much impossible to eat pie, crisp or cobbler without it. And everyone knows that nothing can top vanilla ice cream smothered in hot fudge and caramel sauce. It’s the ????. The ????’s knees. The ????’s meow. Ok, enough with the silly phrases and emojis… back to the ice cream!!
I’ve used vanilla ice cream as a base to several of my “loaded” ice cream recipes, and it’s always been hard to tell if it’d be awesome all on its own, or if everything else crammed into it was helping. So I set out to come up with a recipe that could & would be made solely for the purpose of eating vanilla ice cream. Guys. This is it. And it’s perfect.
Here’s what I found. Grab a quality ice cream maker, grab a vanilla bean or vanilla bean paste, add a dab of corn syrup (GAH, I know), and make sure your base is really cold before churning. Thaaaats it. So now that you know all of my little secrets, go forth and churn!!
Oh, and do yourself a favor, make a batch of this drool-worthy butterscotch sauce, because it might just be my new favorite ice cream topping. Sorry salted caramel sauce ????. You’ll want to drizzle it on everything, like a warm skillet cookie topped with you guessed it, homemade vanilla bean ice cream. YESSSS! ???? Also, just saying, it’s super amazing whipped it into frosting (I may or may not have done that)! I hope you’ll give this recipe a try. It’s simple, super smooth and creamy, with an intense vanilla flavor. If you do, please let me know what you think!! Enjoy!
- 1 c. half and half
- 2 c. heavy cream, divided
- ½ c. + 2 tbsp. granulated sugar
- 2 tbsp. light corn syrup
- ¾ tsp. kosher sea salt
- 1 whole egg
- 5 egg yolks
- 1½ tbsp. Nielsen-Massey vanilla bean paste OR + 2 vanilla beans, scraped + 1 tsp. vanilla extract
- In a medium saucepan set over medium heat, combine the half and half, 1 c. of heavy cream, granulated sugar, corn syrup, and salt. Heat until warm (if using vanilla beans, you'll want to add the scraped seeds, whisk in, cover and steep/sit for 30 minutes, re-warm the mixture and continue as follows).
- In a small mixing bowl whisk together the eggs, slowly pour the warm mixture into the eggs, whisking constantly. Go really slow so you don't scramble them! Gradually pour the mixture back into the saucepan. Constantly whisk over medium heat until the mixture thickens and reaches a temperature of 165 degrees. Pour the mixture through a mesh sieve set over a medium size mixing bowl. Stir in the remaining heavy cream and the vanilla bean paste. I generally set my bowl over an ice bath to cool the base down as quickly as possible. Cover and refrigerate for at least 2 hours, preferably overnight.
- Remove the ice cream base from the refrigerator and pour into a prepared ice cream machine or attachment bowl. Freeze according to the manufacturer's instructions (about 25 minutes). When the ice cream is firm, place in a freezer-safe container. Freeze for 2-4 hours before serving.
-You don't have to add the corn syrup, but it helps keep it extra creamy without it turning icy after a few days in the freezer.
-I have both the KitchenAid attachment bowl and a Cuisinart ice cream maker. I've found that the Cuisinart produces a thicker, creamier ice cream.
Recipe source: Life Made Simple
- 4 tbsp. (1/2 stick) unsalted butter, cubed
- 1 c. brown sugar (light or dark), packed
- ½ c. + ¼ c. heavy cream, divided
- 1½ - 2 tsp. vanilla extract
- ½ tsp. sea salt
- In a medium size heavy-bottomed saucepan set over medium heat, melt the butter. Add the sugar, ½ c. of cream and salt and whisk until combined. Bring to a gentle boil and cook for about five minutes, whisking occasionally (it will bubble and thicken).
- Remove from heat and add the remaining cream, vanilla extract and salt. Stir to combine (test to see if you need to add more vanilla, it'll just depend on personal preference), then pour into a microwave-safe container. Allow to cool for 30 minutes before using (this will help thicken it as well). Cover with plastic wrap directly on the surface and store in the refrigerator for up to 2 weeks.
BTW, this is not a sponsored post. I just love Nielsen-Massey products.