Vanilla Bean Ice Cream
Rich and creamy homemade vanilla bean ice cream made with vanilla bean paste, pure vanilla extract, and a classic custard base. Perfect for affogatos, ice cream sandwiches, or enjoying by the scoop.
Servings: 1 Quart
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
For the best flavour, use a high-quality vanilla bean paste.
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.
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.
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