Imagine a dessert so luxuriously smooth, so decadently rich, that it transforms an ordinary moment into a gourmet experience. Our Pure Creamy Vanilla Bean Ice Cream isn't just another frozen treat - it's a culinary masterpiece that elevates the classic vanilla flavor to an art form. With real vanilla bean seeds and a custard base that melts like silk on your tongue, this recipe promises to be the most incredible homemade ice cream you've ever tasted.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 large egg yolks
Instructions
- Prepare the vanilla bean by carefully splitting it lengthwise with a sharp knife. Use the back of the knife to scrape out the tiny black seeds from inside the pod.
- In a medium heavy-bottomed saucepan, combine heavy cream, whole milk, half of the sugar, scraped vanilla bean seeds and pod, vanilla extract, and salt. Heat the mixture over medium heat, stirring occasionally, until it just begins to simmer. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
- In a separate large bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened.
- Slowly temper the egg yolks by gradually pouring the warm cream mixture into the eggs, whisking constantly to prevent the eggs from scrambling.
- Return the entire mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon or silicone spatula. Cook until the custard thickens enough to coat the back of the spoon, about 5-7 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any potential scrambled egg bits. This ensures a smooth texture.
- Cover the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours or overnight until completely chilled.
- Once chilled, remove the vanilla pod. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes.
- Transfer the churned ice cream to a freezer-safe container. Cover with plastic wrap or lid and freeze for 2-4 hours to firm up before serving.
- For the best texture, let the ice cream sit at room temperature for 3-5 minutes before scooping to soften slightly.
Tips
- Always use fresh, high-quality vanilla beans for the most intense flavor profile.
- Temper your egg yolks slowly to prevent scrambling and ensure a silky smooth custard.
- Use a fine-mesh strainer when transferring your custard to catch any potential egg bits.
- Allow your custard to chill completely before churning for the best texture.
- Let your ice cream sit at room temperature for a few minutes before serving to achieve the perfect scoopable consistency.
- Invest in a good quality ice cream maker for the most consistent results.
- Store your ice cream in an airtight container to prevent ice crystals from forming.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 28g
Protein: 5g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 240mg
