Vanilla Bean Ice Cream

Sep 2nd
Vanilla Bean Ice Cream

I got an ice cream machine for my birthday!  Yes!!!!  I immediately became overwhelmed with all the different flavors and combinations I wanted to make with this thing.  In the end, I wanted to make, what I consider the best flavor of all,  vanilla!  Sometime the simplest flavors are the best.  Lucky for me, it came with a little recipe book.  So all I did was follow that.


Add 1/2 C of sugar to a medium saucepan.


Measure out 2 Cups of whole milk and 2 C of heavy cream and add it to the sugar. Also add a pinch of salt.


Cut a vanilla bean in half



and scrape out the seeds.


Add ‘em to the pot. 


Stir together and heat over low-medium heat.


Meanwhile, take room temperature eggs,


add yolks to a medium sized bowl,


add 1/2 cup of sugar,


and whisk……


1 minute in…..


2 minutes in…..There.  Just whisk until thick and pale.


Once milk comes to a light boil, drizzle a scoop of hot milk to the eggs and sugar and whisk to incorporate.  Do this 3 times to temper the eggs so they don’t scramble.




Add egg mixture to the rest of the hot milk


and cook for 1-2 minutes longer on low-medium heat until it coats the back of the spoon.


Pour cream into a bowl through a fine mesh strainer.  Discard the vanilla pod.  You did good if there are no scrambled eggs in the strainer!  I did good.


Cover it with saran wrap or foil and let it sit until it comes to room temperature.  Stir in the vanilla.


Refrigerate for 1-2 hours.

The ice cream machine is really difficult to use…not!!!!  Oh yes I did, 1995!  


Pour cream into the freezer bowl.


Put the lid on.  Turn it on.  This is complex.  I better take a nap soon.


Churn until 20 minutes until thickened.




Put it in a bowl or container with lid and freeze until desired firmness.




Vanilla Bean Ice Cream Recipe

Love the flecks from the vanilla bean….


Vanilla Bean Ice Cream
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  1. 2 C whole milk
  2. 2 C heavy cream
  3. 1 C sugar
  4. pinch salt
  5. 1 whole vanilla bean, halved and seeds scraped out
  6. 5 large egg yolks-room temperature
  7. vanilla extrace
  1. Add milk, cream, half of sugar, salt, and vanilla bean seeds and pod to a medium saucepan, mix, and set over low-medium heat.
  2. Meanwhile, whisk egg yolks and sugar together until pale and thick (approx 2 minutes).
  3. Once milk/cream mixture come to slight boil, add a spoonful to eggs/sugar and stir together. Do this 3 times to temper the eggs.
  4. Add egg mixture to the milk/cream mixture and stir together.
  5. Cook over low heat for 1-2 minutes until it is slightly thick and coats the back of a spoon.
  6. Pour it through a fine mesh strainer into a bowl. You did good if there are no scrambled eggs in the strainer!!!
  7. Discard the vanilla pod.
  8. Put saran wrap or foil directly on top of cream and let it come to room temperature.
  9. Stir in a couple splashes of vanilla extract
  10. Refrigerate at least 1 hour.
  11. Pour into icecream maker and churn it for 20 minutes until thick.
  12. Put it into a container and freeze.
Adapted from Cuisinart
Adapted from Cuisinart
Smell Good Kitchen

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