Recipe for Homemade Vanilla Bean Ice Cream

Recipe for Homemade Vanilla Bean Ice Cream

Vanilla bean ice cream is a classic treat known for its rich, creamy texture and the subtle yet complex flavor of real vanilla beans. Making it from scratch allows you to control the quality of ingredients and achieve a luxurious dessert that outshines store-bought versions. Here’s a step-by-step guide to crafting your own homemade vanilla bean ice cream.

Ingredients:

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup granulated sugar

• 1 vanilla bean (or 1 tablespoon pure vanilla extract)

• 4 large egg yolks

• Pinch of salt

Instructions:

1. Prepare the Vanilla Bean

The flavor of this ice cream comes from the vanilla bean, which infuses the cream and milk with its aromatic taste. To prepare the vanilla bean:

• Use a sharp knife to carefully split the vanilla bean lengthwise.

• Scrape out the seeds using the back of the knife.

• Set both the seeds and the pod aside.

If you’re using vanilla extract instead of a vanilla bean, skip this step and set the extract aside to be added later.

2. Heat the Cream and Milk

• In a medium saucepan, combine the heavy cream, whole milk, and the vanilla bean seeds along with the pod.

• Heat the mixture over medium heat, stirring occasionally until it just begins to simmer. Avoid letting it boil.

• Once you see small bubbles around the edges, remove the saucepan from the heat, cover it, and let it steep for about 30 minutes. This allows the vanilla flavor to fully infuse into the cream mixture.

3. Make the Custard

While the cream mixture is steeping, you can prepare the egg yolk base:

• In a separate bowl, whisk together the egg yolks, sugar, and a pinch of salt until the mixture becomes thick and pale in color.

• Slowly pour about half a cup of the warm cream mixture into the egg yolk mixture, whisking constantly. This process is called “tempering,” and it prevents the eggs from scrambling when they come into contact with the hot liquid.

• Gradually add the rest of the cream mixture to the egg yolks, continuing to whisk.

4. Cook the Custard

• Pour the combined mixture back into the saucepan.

• Cook over low heat, stirring constantly with a wooden spoon or silicone spatula. The mixture will thicken into a custard-like consistency. This can take about 5 to 7 minutes.

• You’ll know it’s ready when the custard coats the back of the spoon, and when you run your finger through it, the line should stay without the liquid running back together.

Be careful not to overheat the custard, as this can cause the eggs to curdle.

5. Strain and Cool the Custard

• Once the custard is thickened, strain it through a fine-mesh sieve into a clean bowl. This removes any bits of cooked egg and ensures a smooth texture.

• Discard the vanilla bean pod, or if you’re using vanilla extract, now is the time to add it.

• Let the mixture cool to room temperature, then cover it and refrigerate for at least 4 hours, or ideally overnight. Chilling the custard thoroughly is key to achieving a creamy ice cream texture.

6. Churn the Ice Cream

• After the custard has chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20 to 25 minutes.

• The ice cream will be soft-serve consistency when done, but you can transfer it to an airtight container and freeze it for a few hours to firm it up.

7. Serve and Enjoy

Once the ice cream has firmed up in the freezer, it’s ready to serve! You can scoop it into bowls or cones, garnish it with toppings like fresh berries, chocolate sauce, or caramel, or enjoy it on its own to fully appreciate the pure vanilla flavor.

Tips:

• Additions: You can add mix-ins like chocolate chips, caramel swirls, or crushed cookies during the last few minutes of churning for extra flavor.

• Storage: Homemade ice cream is best enjoyed within a week or two. Store it in an airtight container to prevent freezer burn.

• No Ice Cream Maker?: If you don’t have an ice cream maker, you can still make this recipe by freezing the custard in a shallow dish and stirring it every 30 minutes until it reaches the desired consistency.

Making homemade vanilla bean ice cream is a rewarding process that results in a deliciously smooth and flavorful dessert. The real vanilla bean adds a depth of flavor that is unmatched by artificial varieties, and the creamy texture of the custard base makes it a treat worth savoring. Whether enjoyed on its own or paired with other desserts, this vanilla bean ice cream recipe is sure to impress!