Vanilla bean ice cream recipe ice cream maker

11 hrs 30 mins total time

Ingredients

Instructions

• 1Pour the cream and milk into a medium heavy-based saucepan. Split the vanilla beans in half lengthwise and scrape the soft seeds from the center. Add the seeds and beans to the pan. Stir over medium heat for 6-8 minutes until bubbles just start to form around the edge of the pan, do not boil. Remove from the heat.
• 2Put the egg yolks and sugar in a large heatproof bowl. Whisk until pale and creamy. Remove the vanilla beans from the hot cream mixture. Pour ½ cup (4 fl oz) of the hot cream mixture over the eggs and sugar and whisk to combine. Add the remaining cream mixture to the egg mixture, whisking to combine.
• 3Wash and dry the saucepan. Pour the mixture back into the pan. Stir constantly with a wooden spoon over low heat for 10-12 minutes, until the custard has thickened and coats the back of the wooden spoon, do not boil.
• 4Strain the custard into a heatproof bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for 4 hours until cold.
• 5Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.
• 6Once the ice cream is frozen transfer to a freezer-safe container, just large enough to contain the ice cream. Freeze for 6 hours or overnight for firmer ice cream.
• 7Scoop into bowls and serve.
• 8Store ice cream in the freezer for up to 2 weeks. The ice cream will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.

Summer Fun Recipes mean one thing, making Homemade Ice Cream! Making creamy and delicious Ice Cream is pretty simple with these step-by-step directions for the BEST Vanilla Bean Ice Cream you've ever tasted.

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As a kid, I have memories of trying to make ice cream and never having much success. I remember my parents fumbling with an ice cream maker and the little small amount that was made was never enough for the 5 of us kids to really enjoy. Needless to say, I thought it was a difficult and hard experience.

Guess what? I was WRONG! Maybe over the years, things are easier or maybe it's just having the right recipe and GREAT Step by Step instructions that make all the difference too! I'm here to help you have great results in making Homemade Vanilla Bean Ice Cream.

Supplies for making Homemade Ice Cream

Let's get your supplies ready. You will need an ice cream mixer. I have the Cuisinart 2 Qt Automatic Ice Cream, Sorbet, and Frozen Yogurt maker. The inner cylinder needs to be frozen. I suggest 24 hours in the freezer for best results. You will also need a saucepan and either a wooden flat spoon or a silicone spatula.

It's also helpful to have a digital thermometer. I prefer to use the Thermopen by Thermoworks. Find out more about why I love my Thermopen

Shopping List for Vanilla Bean Ice Cream

• Heavy Whipping Cream
• Whole Milk (or 2% Milk)
• Sugar
• Vanilla Beans
• Egg Yolks

How to make Vanilla Bean Ice Cream

When you are ready to get started begin by separating the egg yolks from the whites. Place the egg yolks in a medium-sized bowl. Large enough so you have room to add additional ingredients.

In a saucepan over medium heat add Milk and Whipping Cream and about half the granulated sugar. Whisk ingredients together stirring as needed. Bring milk mixture to about 160F degrees. Do not allow the mixture to boil.

Mix remaining sugar with egg yolks and whisk together. The mixture will be bright yellow and thick. Keep whisking until the mixture turns pale yellow and drizzles off the whisk.

How to Temper Eggs

This is an easy and necessary step in making custard-like Homemade Ice Cream. Tempering Eggs means bringing the egg mixture up to temperature with hot ingredients slowly as to not scramble the eggs. Adding eggs to a hot mixture will instantly cause eggs to become scrambled. To prevent this you need to temper eggs.

Add a small amount of Heated milk mixture to eggs and whisk to combine. About ½ cup. Add an additional ½ cup milk mixture and continue whisking together. The eggs are now tempered and can be combined with the remaining heated milk mixture.

Once the eggs have been tempered add egg mixture to milk mixture over medium heat. Heat to 175 degrees. This is to ensure eggs are cooked for proper consumption.

I use my Thermopen to test the temperature of the milk mixture. It will only take a few minutes to reach 175F degrees and then remove from heat.

How to Cut a Vanilla Bean

Add Vanilla Bean to the mixture and stir! If you haven't ever cut open a Vanilla Bean it's so fun. Let me help you!

Carefully slice Vanilla Bean in half the long way. Then using the back or flat edge of a knife scrape the very tiny vanilla beans out. They will be like a thick paste. Do this to both sides of the Vanilla Bean and for 2 whole vanilla beans.

Add the Vanilla Bean paste to the Ice cream mixture and stir. It's that easy!

Ice Cream Maker

The mixture needs to cool before being processed in the Ice Cream Maker. Place mixture in the refrigerator for 4-6 hours to chill. You can also set a saucepan in a pan or dish of ice for an Ice Bath to cool down quicker. This helps cool the mixture considerably.

I prefer to reduce the milk mixture to below 55F degrees before placing it in the Ice Cream Maker. I find when the mixture is properly chilled the Ice Cream Maker is able to do its best job!

When the mixture is ready, I pull the frozen cylinder out of the freezer and place in the Cuisinart Ice Cream Maker. Then pour the milk mixture into the Ice cream maker and turn it on. It will process for 35-45 minutes before it's done.

Remove frozen Vanilla Bean Ice Cream from Ice Cream Maker and place in a loaf pan or a sealed container and place in freezer for 2 hours before serving. This is to hard freeze. You can of course enjoy the completed soft serve recipe now. It's soo good!

What to Serve with Vanilla Ice Cream

Vanilla Bean Ice Cream is perfect for Hot Fudge Sundae or serving over Brownies and even better when served with fruit. It's delicious in a bowl, on a cone, or just because.

Make Cookie Ice Cream Sandwiches with your favorite cookie for a fun treat too! Try Funfetti Cookies, Chocolate Chip Cookies, or Old Fashioned Peanut Butter Cookies. Make sure to take a photo and tag me @devourdinner to share!

Or try Cookies and Cream Ice Cream filled with big chunks of chocolate cookies, I also recommend making Homemade Peach Ice Cream with fresh peaches and who doesn't love Cookie Dough Ice Cream too!

National Ice Cream Day is July 16th and there is no better way to celebrate than to enjoy your favorite flavor!

Can I leave out egg yolks?

Egg Yolks help give a custard-like texture to this recipe. It also helps make the ice cream more scoopable and smooth in texture.

How long will Homemade Ice Cream Last?

If stored properly in the freezer in a sealed container, homemade ice cream will last up to 3 months.

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You Scream, I Scream, We All Scream For Ice Cream! Yes! What else can help us chill off the summer. We are celebrating National Ice Cream Day in our #FestiveFoodies hosted by Radha from Magical Ingredients  Join us for celebrating #NationalIcecreamDay with wonderful flavors of ice cream perfect for the summer.

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Vanilla Bean Ice Cream

Creamy and Delicious Homemade Vanilla Bean Ice Cream is rich is flavor and easy to make. Enjoy a bowl or a cone all summer long.

Prep Time5 mins

Cook Time15 mins

40 mins

Course: Dessert

Cuisine: American

Servings: 8

Calories: 376kcal

• 2 ½ Cup Heavy Whipping Cream
• 1 Cup Whole Milk or 2%
• 1 Cup Sugar Granulated
• 3 Egg Yolks
• 2 Vanilla Beans

• Separate the egg yolks from the whites. Place the egg yolks in a medium-sized bowl. Large enough so you have room to add additional ingredients.

• In a saucepan combine Heavy Whipping Cream, Whole Milk, and about half the sugar. Stir over Medium Heat to reach about 160 degree. This is when steam will come off mixture but not boil.

• Add remaining sugar to egg yolks and stir. Mixture will be bright yellow and thick until whisked together and then will turn pale yellow and ribbon. like.

Temper Eggs

• Add about ½ cup of heated milk mixture to egg mixture and wisk together. This will slowly bring egg mixture up to milk mixture temperature.

• Repeat by adding an additional ½ cup of heated milk mixture to the egg mixture and whisk together.

• Then combine the egg mixture with remaining milk mixture in sauce pan

• Heat mixture to 175 degrees to ensure eggs are fully cooked for consumption. Use a digital thermometer to test temperature for accuracy. Mixture will be steaming but will not boil.

• Slice Vanilla Bean in half and using the back of a knife scrape vanilla bean paste from bean. Repeat with both halfs and both beans.

• Stir Vanilla Vean paste into Ice Cream Mixture and whisk.

• Allow Ice Cream Mixture to fully cool before adding to Ice Cream Maker by placing in refrigerator for 4-6 hours

• TIP: hot saucepan with ice cream mixture in an ice water bath to cool quicker.

• Once Ice Cream Mixture has cooled to at least 55F degrees, place in Ice Cream Maker and mix according to directions.

• Cuisinart 2 Qt Ice Cream Maker will mix for 35-45 minutes

• Remove Ice Cream and place Ice Cream into loaf pan and cover with plastic wrap or sealed container and place in freezer for atleast 2 hours to freeze hard enough to scoop.

Tips:

To cool mixture quicker place saucepan in a bowl with Ice and allow to cool.  Stir occasionally as the ice melts to cool the mixture.  

Vanilla Bean

Slice Vanilla Bean in half lengthwise and using the back of the knife scrape vanilla bean paste out of the bean. 

Cuisinart 2qt Automatic Ice Cream, Sorbet, Yogurt Maker (Affiliate Link)

Calories: 376kcal | Carbohydrates: 29g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 109mg | Sodium: 42mg | Potassium: 97mg | Sugar: 27g | Vitamin A: 1148IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

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