Easy, delicious, velvety, and smooth homemade vanilla bean ice cream. Everything you need to make this simple five-ingredient ice cream without refined sugar.
I’ve made this vanilla bean ice cream many times, and using an ice cream maker has made the process faster and easier. If you don’t have one, a hand mixer will work—just be prepared to stir the mixture every 20 minutes for several hours while it freezes. If that sounds tedious, a small electric ice cream maker is an affordable and worthwhile investment. It lets you control the ingredients and sugar, and opens up home-made sorbet and frozen yogurt options as well.
Shop-bought ice cream can contain unwanted additives, oils, stabilizers and long ingredient lists. Making ice cream at home lets you use simple, wholesome ingredients and enjoy a rich, natural vanilla flavor. This recipe uses cream, milk, brown sugar, egg yolks and a real vanilla bean for an authentic, silky result.
How to Make Vanilla Bean Ice Cream
Start by warming the milk in a small saucepan and then allowing it to cool slightly. Split the vanilla bean lengthwise and scrape out the seeds with a knife or teaspoon. Combine the vanilla seeds, the scraped bean pod, egg yolks and brown sugar with the cooled milk. Cook the mixture gently over low heat for about 15 minutes, stirring occasionally, until it thickens. Remove the vanilla pod and let the custard cool completely.
Whip the heavy cream until it holds soft peaks, then fold it gently into the cooled vanilla custard. Transfer the combined mixture into the chilled bowl of your ice cream maker and churn according to the machine’s instructions. For machines with a frozen metal bowl, make sure it’s been in the freezer for the required time (often overnight or at least 8 hours).
Churn for about 30 minutes, then check frequently; the ice cream should be thick and creamy but not rock-hard. Transfer the churned ice cream to a container and freeze for about two hours to firm up. Serve plain or with an optional strawberry sauce for a fresh contrast.
Easy Vanilla Bean Ice Cream
Ingredients
- 120 ml milk (at least 6% fat) or ⅓ cup
- 1 vanilla bean
- 90 grams brown sugar or ½ cup
- 4 egg yolks
- 400 ml heavy cream or 1 ¾ cups
- strawberry sauce (optional)
Instructions
- In a saucepan, bring the milk to a gentle boil, then remove from heat and let it cool slightly. Split the vanilla bean lengthwise and scrape out the seeds with a knife or teaspoon.
- Stir the vanilla seeds, the scraped bean pod, egg yolks and brown sugar into the cooled milk. Return to low heat and cook gently for about 15 minutes, stirring frequently, until the mixture thickens. Remove the vanilla pod and allow the custard to cool completely.
- Whip the heavy cream until it forms soft peaks, then fold it gently into the cooled vanilla custard. Pour the mixture into the chilled bowl of your ice cream maker and churn according to the manufacturer’s instructions. For bowls that require freezing, ensure the bowl has been frozen at least 8 hours in advance.
- After roughly 30 minutes of churning, check the texture—ice cream should be thick and creamy but still soft. Transfer to a freezer-safe container and freeze for about 2 hours to firm up. Serve with strawberry sauce if desired. Enjoy!
Notes
Store homemade ice cream in the freezer for up to 3 months. For best texture, let it sit at room temperature a few minutes before scooping.
Nutrition
What’s your favorite homemade ice cream? Leave a comment and share your variations.
Cheers,
Elena