Vanilla Bean Ice Cream
This vanilla bean ice cream is a silky, rich, French-style custard base packed with gorgeous black specks from a real vanilla bean and churned to a thick, creamy perfection. The secret lies in the egg yolks, which create a dense and impossibly smooth texture that is better than any gourmet shop.
Equipment
- Ice cream maker - bowl pre-frozen at least 24 hours in advance
- Heavy-bottomed saucepan - 2-3 quart
- Medium mixing bowl
- Fine-mesh sieve
- Whisk
- Instant-read thermometer
- Paring knife
- Rubber spatula
- Airtight freezer-safe container - for storage
- Large bowl - for ice bath
- Plastic wrap
Ingredients
- 2 cups heavy cream - 480 ml
- 1 cup whole milk - 240 ml
- 1 whole vanilla bean - Grade A Tahitian or Madagascar preferred
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
- ¾ cup granulated sugar - 150 g
- ¼ teaspoon fine sea salt
Instructions
- Split the vanilla bean in half and scrape out the seeds. Set the seeds aside and reserve the empty pods.
- In a heavy-bottomed saucepan, combine heavy cream, whole milk, vanilla bean seeds, vanilla bean pods, and half the sugar. Heat over medium until steaming with small bubbles around the edges, about 4-5 minutes.
- Remove from heat, cover, and let the mixture steep for 15 minutes to infuse the vanilla flavor.
- In a separate bowl, whisk the egg yolks, remaining sugar, and salt until thick, pale yellow, and ribbon-like, about 2-3 minutes.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly, then pour the combined mixture back into the saucepan.
- Cook the custard over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon or reaches 170-180°F (77-82°C), about 8-12 minutes.
- Strain the hot custard through a fine mesh sieve into a bowl set in an ice bath to cool quickly.
- Stir in the vanilla extract, then cover the surface with plastic wrap and refrigerate for at least 4 hours or overnight.
- Pour the chilled custard into a pre-frozen ice cream maker bowl and churn according to manufacturer instructions until it resembles soft-serve, about 20-30 minutes.
- Transfer the churned ice cream to an airtight container, press plastic wrap directly onto the surface, and freeze for at least 4 hours to harden.
Notes
- Patience is Key: Rushing the chilling time is the most common reason for icy ice cream. Aim for at least 4 hours, but an overnight chill is best for the creamiest results.
- Freeze the Bowl: Ensure your ice cream maker bowl is frozen solid for at least 24 hours before churning. A partially frozen bowl won't churn properly.
- Tempering Eggs: Pour the hot cream into the egg yolks very slowly while whisking constantly to prevent the eggs from scrambling.
- Use a Thermometer: An instant-read thermometer is crucial for hitting the 170-180°F (77-82°C) window, ensuring the custard is thick and eggs are safe.
- Do Not Boil: Boiling the custard will cause the eggs to curdle and make the texture grainy. Keep the heat at medium-low and stir constantly.
- Ice Bath: Cooling the custard quickly in an ice bath stops the cooking process and helps preserve the smooth texture.
- Vanilla Bean Substitution: If you don't have a whole vanilla bean, use 2 teaspoons of pure vanilla extract or high-quality vanilla bean paste for a similar flavor and speckled look.
- Storage: Store in an airtight container in the coldest part of your freezer for up to 2 months. Press plastic wrap on the surface to prevent ice crystals.
- Scooping: Let the ice cream sit out at room temperature for 5-10 minutes before scooping for easier, cleaner scoops.
- Versatility: This base recipe is perfect for flavor variations. Try adding melted chocolate, fruit swirls, or coffee during the last few minutes of churning.