Homemade Vanilla Bean Ice Cream
User Reviews
4.8
Homemade Vanilla Bean Ice Cream
Description
This Homemade Vanilla Bean Ice Cream recipe presents two ways to prepare creamy vanilla ice cream at home. The custard method involves heating a mixture of heavy cream, whole milk, and vanilla beans, then tempering egg yolks with the warm base before cooking to a thickened consistency. This process yields a smooth, rich ice cream with depth of flavor and creamy texture.
The quick method simplifies the process by mixing heavy cream, half-and-half, sugar, and vanilla before churning, which still produces a flavorful and creamy ice cream but with less time and no egg yolk tempering.
Both use vanilla beans or pure vanilla paste/extract to provide a natural vanilla flavor. The sugar levels can be adjusted to taste for sweetness. These homemade ice creams can be churned and frozen for a soft, scoopable texture ideal for serving as dessert or in sundaes.
Ingredients
Homemade Vanilla Bean Custard Ice Cream:
- 1 1/4 cups heavy cream
- 2 1/4 cups milk whole
- 2 Vanilla Beans or 2 teaspoons pure vanilla paste or extract
- 3/4 cup sugar
- 3 egg yolk
Quick and Easy Homemade Vanilla Ice Cream:
- 3 cups heavy cream
- 2 cups half-and-half
- 1 1/2 cups sugar may use only 1 1/4 cups if you want it less sweet
- 1 vanilla bean halved and scraped or 1 teaspoon Pure Vanilla Extract or Paste
Instructions
- To make Custard Base Vanilla Ice Cream (with egg yolks):
- Combine the cream, whole milk, and vanilla beans into the medium pot. Start to heat mixture over low heat.
- Whisk the sugar and egg yolks together in a small bowl until fully combined.
- When the cream mixture reaches 95 degrees or feels warm to the touch, remove from the heat. Carefully, add 1/4 of the cream mixture into the yolks, whisking constantly until blended. Do not add all of the cream mixture at once to the eggs. You want to slowly add heated cream a little at a time to temper the yolks. Whisk the tempered yolks into remaining warmed cream mixture. Return pot to medium-low heat.
- Cook the ice cream base over medium low heat until it reaches 185 degrees or is thick enough to coat the back of a spoon.
- Remove from heat. Remove vanilla bean pods and scrape vanilla beans into ice cream or add pure vanilla extract. Pour ice cream mixture into a bowl to cool.
- Fill a large bowl with ice. Place the container of ice cream in the ice bath. Stir often and let cool.
- When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture's instructions.
- When finished churning, transfer to airtight container. Allow ice cream to harden in the freezer for 30 minutes to 1 hour.
- Quick and Easy Homemade Vanilla Bean Ice Cream
- Combine cream, half-n-half, and sugar in medium saucepan. Cook over medium low heat, stirring often. Cook until sugar is dissolved, about 2-3 minutes. Remove from heat and add vanilla bean, vanilla bean paste, or pure vanilla extract to taste.
- Let chill for 30 minutes before placing in ice cream maker.
- When the ice cream base has cooled, pour into ice cream machine and churn according to manufacture's instructions.
- When finished churning, transfer to airtight container. Allow ice cream to harden in the freezer for at least 1-4 hours.
User Reviews
Overall Rating
4.8
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