Creamy Vanilla Ice Cream (Printable Version)

Rich, creamy vanilla frozen dessert made with fresh vanilla bean and silky custard base. Perfect for summer indulgence.

# What You Need:

→ Custard Base

01 - 2 cups heavy cream
02 - 1 cup whole milk
03 - ¾ cup granulated sugar
04 - 1 vanilla bean (or 2 teaspoons pure vanilla extract)
05 - 4 large egg yolks

# How To Make It:

01 - Split the vanilla bean lengthwise and scrape out the seeds. Place the seeds and pod into a saucepan along with the milk and heavy cream. Warm over medium-low heat until the mixture begins to steam gently, without reaching a boil. Remove from heat and steep for 15 minutes.
02 - In a mixing bowl, whisk the egg yolks and sugar together vigorously until the mixture turns pale yellow and falls in thick ribbons from the whisk.
03 - Remove the vanilla pod from the cream mixture. While whisking the yolks continuously, slowly pour the warm cream in a thin stream to temper the eggs. Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon and registers 175°F on an instant-read thermometer. Do not allow it to boil.
04 - Pour the custard through a fine-mesh sieve into a clean bowl to catch any cooked egg bits. Let it cool to room temperature, then cover and refrigerate for at least 2 hours until completely chilled.
05 - Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
06 - Transfer the churned ice cream to a freezer-safe container with a tight-fitting lid. Freeze for at least 3 hours or until firm throughout.
07 - Let the ice cream sit at room temperature for 5 to 10 minutes before scooping to soften slightly for easier serving.

# Expert Suggestions:

01 -
  • The vanilla bean custard base creates a richness that store bought ice cream cannot match.
  • Once you master this technique you can branch into endless flavors with confidence.
02 -
  • If the custard boils even briefly the eggs will curdle and no amount of straining will save the texture completely.
  • Chilling the base overnight instead of just two hours produces a noticeably smoother result.
03 -
  • Dip your ice cream scoop in warm water between each serving for perfect round portions.
  • A pinch of salt in the custard before cooking amplifies the vanilla flavor more than adding extra vanilla ever could.

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