Homemade Vanilla Ice Cream Recipe
User Reviews
4.7
Homemade Vanilla Ice Cream Recipe
Description
Homemade Vanilla Ice Cream begins by combining heavy whipping cream, half and half, and sugar in a saucepan. A vanilla bean is carefully split to scrape out the tiny seeds or caviar, which, along with the entire pod, is steeped in the mixture over low heat without boiling. This method extracts a natural vanilla fragrance and flavor. After removing from heat, kosher salt is stirred in for subtle depth. The base is cooled fully, first at room temperature, then refrigerated for several hours or up to two days to enhance flavor melding and chill. The cold mixture is then prepared in an ice cream maker according to its instructions, which churns air into it while freezing for a soft-serve texture. Finally, the churned ice cream is transferred to a freezer-safe container to harden before serving. This recipe yields a classic, rich vanilla ice cream with a velvety mouthfeel.
This ice cream pairs well with fruit desserts, pie, or as a refreshing treat on its own. Using an actual vanilla bean rather than extract delivers a nuanced and fragrant vanilla character. The salt addition enhances the overall balance.
If a vanilla bean is unavailable, pure vanilla extract can be used as a substitution, though the distinctive bean caviar flavor may be less pronounced.
Ingredients
- 2 cups heavy whipping cream
- 2 cups half and half
- 3/4 cup sugar
- 1 vanilla bean
- 1 teaspoon kosher salt coarse
Instructions
- In a medium saucepan, combine the heavy whipping cream, half and half and sugar.
- Cut the vanilla bean in half, scrape out caviar (the greasy flecks inside) and add both pod and caviar to saucepan. Bring to a low simmer, but do not boil.
- Remove from heat, stir in salt if desired, and allow to cool fully before transferring to an airtight container and placing in the refrigerator to cool for a minimum of 4 hours, but up to 48 hours.
- Prepare your ice cream maker as directed and add mixture. Prepare according to machine directions.
- Transfer to an airtight container and freeze to finish.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Notes
- If vanilla bean is unavailable, substitute with 1 teaspoon of pure vanilla extract.
- Allow the ice cream base to chill fully in the refrigerator for at least 4 hours to improve texture and flavor.
- Use kosher salt to enhance flavor balance without overpowering sweetness.
- Freeze the churned ice cream in an airtight container to firm it up before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 138mg | 46% |
| Sodium | 451mg | 19% |
| Potassium | 164mg | 3% |
| Sugar | 25g | 50% |
| Vitamin A | 1450IU | 29% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 136mg | 14% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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