This homemade vanilla bean ice cream is rich, creamy, and packed with real vanilla flavour. Made with vanilla bean paste, pure vanilla extract, and a classic custard base, it's the perfect homemade ice cream for summer desserts, ice cream sandwiches, and affogatos. I will be honest, vanilla bean ice cream is probably my favourite flavour...I know, really.
While I've created everything from Strawberry Thyme (coming soon) Ice Cream to Hazelnut Praline Ice Cream, I realized every homemade ice cream collection needs a classic vanilla recipe. This version uses 3 teaspoons of vanilla bean paste and 1 teaspoon of pure vanilla extract for a deep vanilla flavour and beautiful vanilla bean specks throughout every scoop. We are talking ice cream shop VANILLA.
One of my favourite ways to enjoy it is in an affogato. A scoop of vanilla bean ice cream topped with a shot of hot espresso creates a simple dessert that feels right at home in any café.
Why You'll Love This Recipe
- Rich and creamy custard-style vanilla bean ice cream
- Made with real vanilla bean paste
- Beautiful vanilla bean flecks throughout every scoop
- Perfect for affogatos
- Easy to make with simple ingredients
- A versatile recipe, perfect for summer pies
What Makes This Vanilla Bean Ice Cream Special?
Many vanilla ice cream recipes rely solely on vanilla extract, but I wanted something that felt a little more special.
Using both vanilla bean paste and pure vanilla extract creates layers of vanilla flavour while giving the ice cream those classic vanilla bean flecks. Combined with a rich custard base made from egg yolks, cream, and milk, the result is a smooth and creamy vanilla bean ice cream that's anything but plain.
It's simple enough to serve on its own, yet versatile enough to pair with everything from brownies and fruit crisps to a freshly brewed espresso.
Ingredient Notes
Vanilla Bean Paste
Vanilla bean paste provides concentrated vanilla flavour and those beautiful specks throughout the ice cream. I recommend using a high-quality vanilla bean paste for the best results.
Pure Vanilla Extract
A small amount of vanilla extract helps round out the flavour and enhances the aroma of the finished ice cream.
Egg Yolks
Egg yolks create a rich custard base and help produce the creamy texture that makes homemade ice cream so irresistible.
Heavy Cream and Whole Milk
Using both cream and milk provides the perfect balance of richness and scoopability.
How to Make Vanilla Bean Ice Cream
Step 1: Heat the Dairy
In a medium saucepan, combine the milk, cream, ½ cup sugar, and salt. Heat over medium heat until steaming but not boiling.
Whisk the egg yolks in a separate bowl with the remaining sugar.
Slowly pour a small amount of the warm cream mixture into the egg yolks while whisking continuously. Continue adding the warm mixture until the eggs are tempered.
Return the mixture to the saucepan.
Step 2: Cook the Custard
Cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C).
The custard should lightly coat the back of a spoon.
Step 3: Add the Vanilla
Strain through a fine-mesh strainer lined with cheesecloth into a clean bowl.
Remove the custard from the heat and stir in the vanilla bean paste and vanilla extract.
Step 4: Chill the Base
Cover and refrigerate until completely chilled, preferably overnight.
Step 5: Churn
Churn according to your ice cream maker's instructions until the mixture reaches a soft-serve consistency.
Step 6: Freeze
Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Why This Vanilla Bean Ice Cream Is Perfect for Affogatos
If you're looking for the best ice cream for affogatos, this is it.
Because the vanilla flavour is bold and pronounced, it doesn't get lost once the hot espresso is poured over top. Instead, the coffee and vanilla complement one another beautifully, creating a simple dessert that's rich, creamy, and incredibly satisfying.
To make an affogato:
- Place a generous scoop of vanilla bean ice cream into a small glass or bowl.
- Brew a fresh shot of espresso.
- Pour the espresso directly over the ice cream.
- Serve immediately.
Storage Tips
Store the ice cream in an airtight container in the freezer for up to 2 weeks.
For the best texture, press a piece of parchment paper or plastic wrap directly onto the ice cream before sealing the container.
Frequently Asked Questions
Can I use only vanilla extract?
Yes, but the flavour won't be quite as rich, and you'll miss out on the signature vanilla bean flecks.
Why does homemade ice cream use egg yolks?
Egg yolks create a custard-style ice cream that is richer, smoother, and creamier than recipes made without them.
How long should I chill the ice cream base?
For best results, chill the base overnight. A fully chilled base churns faster and produces a smoother texture.
Can I make this recipe without an ice cream maker?
While an ice cream maker produces the best texture, you can use a no-churn method if needed, though the final texture will be different.
Vanilla Bean Ice Cream
Equipment
- Ice Cream Bowl Attachment or ice cream maker
- Medium saucepan
- Fine Mesh Strainer
- Instant-read thermometer
Ingredients
- 1 cup whole milk 240g
- 2 cups heavy cream 480g
- ¾ cup granulated sugar, divided 150g
- ¼ teaspoon salt
- 4 large egg yolks
- 3 teaspoons vanilla bean paste
- 1 teaspoon pure vanilla extract
Instructions
- In a medium saucepan, combine the milk, cream, ½ cup sugar, and salt. Heat over medium heat until steaming but not boiling.
- In a medium bowl, whisk the egg yolks with the remaining sugar. Slowly pour about 1 cup of the warm cream mixture into the yolks while whisking constantly. Gradually add the remaining cream mixture.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard reaches 170–175°F (77–79°C) and coats the back of a spoon.
- Strain the custard through a fine-mesh sieve with a cheese cloth overtop into a clean bowl. Cover and refrigerate until completely chilled, preferably overnight.
- Remove from the heat and stir in the vanilla bean paste and vanilla extract.
- Pour the chilled base into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–25 minutes.
- Transfer to a freezer-safe container and freeze for at least 4 hours before serving.
Notes
Chilling the custard overnight helps create a smoother texture.
Homemade vanilla bean ice cream is perfect for affogatos—simply pour a shot of hot espresso over a scoop and serve immediately.
Store in an airtight container in the freezer for up to 2 weeks.
More Homemade Ice Cream Recipes
If you love making homemade ice cream, be sure to try:
- Pecan and Praline Ice Cream
- Hazelnut Praline Ice Cream
- Salted Honey Ice Cream
- Mint Chocolate Chip Ice Cream
Final Thoughts
Every homemade ice cream collection needs a great vanilla recipe.
While it's tempting to chase seasonal flavours and creative mix-ins, vanilla bean ice cream remains a classic for a reason. It's simple, versatile, and endlessly delicious.
Whether you're enjoying a scoop on a warm summer evening or turning it into an affogato with a freshly pulled shot of espresso, this vanilla bean ice cream is one recipe you'll find yourself making again and again.
Leave a Reply