Homemade Vanilla Bean Ice Cream – a delicious recipe with heavy whipping cream, milk, salt, sugar, vanilla bean, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine first 3 ingredients and 3/4 cup sugar in a large heavy saucepan over medium heat. Scrape vanilla bean seeds into mixture; add bean pod. Cook, stirring constantly, 7 minutes or until sugar dissolves. (Do not boil.) Remove from heat, and let stand 15 minutes.
2
Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Gradually whisk in 1 cup warm cream mixture. Add egg mixture back to remaining cream mixture. Cook over medium heat, stirring constantly, 11 minutes or until mixture thickens and coats a spoon, and thermometer registers 160u00b0. Pour mixture through a wire-mesh strainer into a metal bowl, discarding vanilla pod.
3
Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring occasionally, 20 minutes. Cover and chill 4 hours.
4
Pour mixture into freezer container of an electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer to a container; cover and freeze until firm.
965
kcal
Calories
62
g
Fat
64
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups heavy whipping cream, 2 cups whole milk, 1/4 teaspoon salt, 1 cup sugar, divided, and more.
Yes, Homemade Vanilla Bean Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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