Vanilla Bean Ice Cream Recipe

A metal ice cream scooper lifting a perfectly rounded scoop of creamy homemade vanilla bean ice cream.

5 from 13 votes

Vanilla Bean Ice Cream Recipe

Cool off with a homemade batch of Vanilla Bean Ice Cream! Sweet, creamy, and filled with real vanilla specks, it's a scoop of happiness you can't resist.

Prep Time45

Cook Time10

Refrigerate/Freeze Time4

Total Time4 55

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 361kcal

Author: Andrea

Ingredients

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

Instructions

In a medium saucepan set over medium heat, combine the half and half, 1 cup 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 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 Fahrenheit (74 degrees Celsius).
Pour the cream mixture through a mesh sieve or fine mesh strainer set over a medium-sized mixing bowl. Stir in the remaining heavy cream and the vanilla bean paste. Once this is done, set the 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 it 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 it in a freezer-safe container. Freeze for 2–4 hours before serving.

Notes

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 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.

STORE the ice cream in a shallow, airtight container to maintain its freshness. Press plastic wrap directly onto the surface of the ice cream before sealing it to prevent ice crystals from forming.

Place the container towards the back of the freezer, where it is coldest, for optimal storage conditions. Avoid storing the ice cream in the freezer door, as it experiences frequent temperature fluctuations.

Homemade ice cream will stay at its best quality for up to 2 weeks. If it hardens over time, let it sit at room temperature for a few minutes before scooping. Avoid refreezing melted ice cream, as it can impact the texture.

In a medium saucepan set over medium heat, combine the half and half, 1 cup of heavy cream, granulated sugar, corn syrup, and salt.

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