Vanilla Bean Ice Cream
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There is nothing like rich and creamy homemade ice cream in the summer, and vanilla bean ice cream is a classic. It’s no secret that vanilla ice cream is America’s number one ice cream flavor year after year.
It’s delicious on its own, but there’s also nothing like it to top a slice of pie, cobbler or in a sundae. When I was in culinary school, the pastry class was in charge of making the nightly sorbets, sherbets and ice creams. Because we had an industrial ice cream maker, it could churn out a quart every thirty minutes.
I would always volunteer to make the frozen desserts, and run the machine as often as I could. While you will find hundreds, if not thousands of recipes for “short cut” ice cream with condensed milk, or “no churn” ice cream, there’s something immensely satisfying about making ice cream from scratch the right way from a custard base.
Ingredients for vanilla bean ice cream
Milk or cream?
Some recipes call for all cream and some for just whole or skim milk, We used half and half in cooking school. Ice cream made with just cream tends to be too rich and has a much heavier mouth-feel, while whole or skim milk lacks richness. This recipe uses mostly half and half with some cream.
- half and half
- heavy cream
- egg yolks
- sugar
- salt
- Vanilla Bean OR Vanilla Bean Paste
- OPTIONAL: 1 Tablespoon bourbon (see note below)
Vanilla bean or vanilla bean paste?
Obviously vanilla beans are the main ingredient. But real Tahitian vanilla beans can be expensive. I have found vanilla bean paste is the next best thing, and will also result in specks of real vanilla seeds, which is what sets it apart from regular ice cream. If you use whole vanilla beans, add the scraped pod at the beginning of the cooking process. If you use vanilla bean paste, add it once you’ve finished cooking the custard.
The roll sugar plays in ice cream making.
- We used a small gadget called a Baume meter to measure the ratio of sugar in the sorbet mixtures.
- This gadget is important because if there is too little sugar, the sorbet will freeze very hard and form ice crystals.
- If too much sugar is used, freezing is inhibited, and results in too soft a mixture, similar to a Icee.
- The same principal applies in ice cream. To achieve the creamiest ice cream it’s important to balance the sugar.
- This recipe is just sweet enough so that one is able to taste the pure vanilla bean flavor without becoming being too cloyingly sweet.
How does alcohol affect ice cream and sorbet?
- Using a small amount of alcohol will inhibit the freezing process, and contribute to a creamier ice cream. I’ve left it out in this recipe, however you can add just a 1 Tablespoon of bourbon once the custard is done if you’d like. Bourbon is also sometimes used in making vanilla extract.
How to make homemade vanilla bean ice cream
There are no short-cuts, the best ice creams start with a custard base.This recipe is best if started the day before you intend to eat it. If not the day before, start it in the morning to enjoy in the afternoon. Before cooking the custard, prepare an ice bath by putting ice cubes and water into a large bowl and placing a smaller bowl on top. This will stop the cooking an cool the ice cream base down more quickly and evenly.
- In a medium saucepan, mix cream, 1/2 & 1/2, half of the sugar, and salt with a whisk, and bring to a simmer over medium heat, stirring occasionally (don’t let it come to a boil).
- (If using a whole vanilla bean; Split the vanilla bean pod in half lengthwise, and carefully scrape out seeds with a sharp knife. Add the vanilla pod and scraped seeds to the cream and 1/2 & 1/2 with the sugar)
- In a small bowl, whisk the egg yolks and the other half of the sugar together.
Tempering the yolks
Tempering the egg yolks will prevent the hot cream from curdling the egg yolks by gradually raising their temperature.
- When the 1/2 & 1/2 begins to bubble, remove from heat, and using a ladle, add a small amount of the hot cream mixture to the yolks, whisking constantly.
- Continue adding small amounts of the hot cream to the yolks until you’ve added about 3/4 cup.
- Return the saucepan to the stove on medium heat, and whisk the tempered egg yolks into the cream mixture.
- Continue to cook, whisking constantly in a figure-eight pattern in order to incorporate all the mixture from the bottom and sides of the pan, about 5-7 minutes, or until the custard coats the back of a spoon. Stir in vanilla paste, if using, instead of vanilla pod. (Don’t use both)
- Remove custard mixture from heat, pour through a fine mesh sieve to remove any small bits of egg.
- Transfer custard into a heat safe bowl and place in ice bath. Add the vanilla bean paste now.
- Cover with plastic wrap and refrigerate until completely cold, several hours or overnight.
- Follow the directions on your ice cream machine. Once it’s done, the texture of the ice cream will have a creamy texture similar to soft serve.
- Freeze the finished ice cream for several hours or overnight for a firmer result .
- As with any ice cream, allow it to sit at room temperature for about 15 minutes to achieve the perfect scoop!
- Store in an airtight container and eat within one week for best flavor, since there are no preservatives. I love these Ice Cream Containers for storing homemade ice cream.
Ice cream makers
Over the last 40+ years I’ve had every type of ice cream machine there is! From the old fashioned hand crank to the fully automatic one I own now.
- For the life of me I have no idea why someone would purchase this Hand Crank Ice Cream Maker at this price, other than it makes 6 quarts of ice cream at once. But if you’re into nostalgia, here you go!
- This Hamilton Beach ice cream maker is a great affordable option. It does require a lot of ice, but is automatic.
- This Cuisinart model eliminates the need for ice since it has an insulated bowl. If does mean you need to remember to freeze the container before you plan to make it.
- Whynter is fully automatic which means you can make your own ice cream or sorbet on a whim. This is the one I own and use now.
What to serve with vanilla ice cream
- Of course there’s the classic Chocolate or hot fudge sauce or Salted Caramel Sauce.
- There’s always Berry Compote or Blueberry Sauce if you prefer fruit to chocolate.
- We like our ice cream in Sugar Cones.
- Don’t forget the scoop! This Ice Cream Scoop is highly rated and comes in lots of cute colors.
Desserts using vanilla ice cream
Poire Belle Helene is a classic French dessert.
Tin Roof Sundaes are a vintage ice cream parlor treat.
Bananas Foster Ice Cream Sundaes.
Hazelnut Ice Cream Torte uses vanilla ice cream and candied hazelnuts.
Pumpkin Ice Cream Sandwiches.
More ice cream recipes!
Vanilla Bean Ice Cream
Ingredients
- 20 ounces half and half (2 1/2 cups)
- 4 ounces heavy whipping cream (1/2 cup)
- 5 large egg yolks
- 4 ounces granulated sugar 2/3 cup
- 1/8 teaspoon fine sea salt
- 2 teaspoons vanilla bean paste OR 1 vanilla bean pod, split and scraped
Instructions
- Before cooking the custard, prepare an ice bath by putting ice cubes and water into a large bowl and placing a smaller bowl on top. This will stop the cooking and cool the ice cream base down more quickly and evenly.
- In a medium saucepan, mix cream, 1/2 & 1/2, half of the sugar, and salt with a whisk, and bring to a simmer over medium heat, stirring occasionally (don't let it come to a boil). (If using a whole vanilla bean; Split the vanilla bean pod in half lengthwise, and carefully scrape out seeds with a sharp knife. Add the vanilla pod and scraped seeds to the cream and 1/2 & 1/2 with the sugar)
- In a small bowl, whisk the egg yolks and the other 1/2 of the sugar together
- When the 1/2 & 1/2 begins to bubble, remove from heat, and using a ladle, add a small amount of the hot cream mixture to the yolks, whisking constantly.
- Continue adding small amounts of the hot cream to the yolks until you've added about 3/4 cup
- Continue adding small amounts of the hot cream to the yolks until you've added about 3/4 cup.
- Continue to cook, whisking constantly in a figure-eight pattern in order to incorporate all the mixture from the bottom and sides of the pan, about 5-7 minutes, or until the custard coats the back of a spoon. Stir in vanilla paste, if using, instead of vanilla pod. (Don't use both)
- Remove custard mixture from heat, pour through a fine mesh sieve to remove any small bits of egg.
- Transfer custard into a heat safe bowl and place in ice bath. Cover with plastic wrap and refrigerate until completely cold, several hours or overnight.
- Follow the directions on your ice cream machine. Once it's done, the texture of the ice cream will have a creamy texture similar to soft serve.
Notes
- Freeze the finished ice cream for several hours or overnight for a firmer result .
- As with any ice cream, allow it to sit at room temperature for about 15 minutes to achieve the perfect scoop!
- Store in an airtight container and eat within one week for best flavor, since there are no preservatives.
- Using a small amount of alcohol will inhibit the freezing process, and contribute to a creamier ice cream. I’ve left it out in this recipe, however you can add just a 1 Tablespoon of bourbon once the custard is done if you’d like. Bourbon is also sometimes used in making vanilla extract.
