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Homemade Vanilla Bean Ice Cream | lifemadesimplebakes.com
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5 from 10 votes

Vanilla Bean Ice Cream Recipe

This smooth and creamy homemade vanilla bean ice cream is perfect for enjoying on its own or scooped and served with pie, crisp or cobbler!
Prep Time45 mins
Cook Time10 mins
Refrigerate/Freeze Time4 hrs
Total Time4 hrs 55 mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 360kcal


  • 1 cup half and half
  • 2 cup heavy cream divided
  • 1/2 cup + 2 tbsp granulated sugar
  • 2 tbsp light corn syrup
  • 1/2 tsp kosher sea salt
  • 1 whole egg
  • 5 egg yolks
  • 1 1/2 tbsp Nielsen-Massey vanilla bean paste OR 2 vanilla beans, scraped OR 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. Once this is done, 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.


  • The longer you let the ice cream base chill in the fridge, the more flavorful and intense the vanilla flavor will be.
  • 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.


Serving: 8g | Calories: 360kcal | Carbohydrates: 20g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 235mg | Sodium: 197mg | Potassium: 104mg | Sugar: 17g | Vitamin A: 1174IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg