Homemade Vanilla Bean Ice Cream
Velvety smooth, creamy and rich homemade ice cream studded with tiny black vanilla beans. You won’t believe how easy it is to make ice cream from scratch!
You may have heard that homemade ice cream is hands down the best.
But frankly, I had a different opinion for a long time. You see, I’ve made homemade ice cream a few times. And each time I hoped to finally agree that homemade ice cream is the best.
But nope, as much as I wanted to, inner me whispered that the store bought ones are still better.
That changed when my former coworker had shared his homemade chocolate ice cream when I was visiting our AZ office. Man, was it good! Of course, I asked for the recipe. And lucky for us, he was happy to share it. Thanks, Matt!
Velvety smooth, irresistibly creamy and rich, this homemade ice cream studded with tiny black vanilla beans is the best. You’ll never buy ice cream from the store again. At least, not plain vanilla one!
I love that slight crunch from tiny vanilla beans! It’s barely noticeable, but oh-so-satisfying! I bought these whole vanilla beans on amazon (<- affiliate link), but you can also use vanilla bean paste.
Yep, I finally said it! Homemade ice cream is the best! You just need to find the right recipe to agree with this statement. You don’t need to look for it tough, because you found it.
Here’re my step-by-step photo instructions.
Hope you enjoy!
Homemade Vanilla Bean Ice Cream
Yield: About 1 Quart
- ½ cup (120ml) milk
- 1 vanilla bean
- ½ cup (100gr) sugar
- 4 egg yolks
- ¼ teaspoon salt
- 1 ½ cups (360ml) heavy (whipping) cream
- Make sure to freeze the inner ice cream maker bowl for at least 8 hours.
- In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat.
- Using a sharp knife, split the vanilla bean in half horizontally. Scrape the vanilla bean inside and put the scraped vanilla beans and shells into the scalding milk. Do NOT boil the milk.
- In a separate bowl, whisk the egg yolks with remaining ¼ cup of sugar until nice and pale.
- To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour in milk.
- Now, put the tempered egg yolk mixture back into the hot milk. Continue to cook for about 10-15 minutes, stirring frequently.
- Stir in salt.
- Pour the heavy cream into a medium bowl. Place a sieve over it.
- Transfer the custard mixture into heavy cream through sieve. Whisk until well combined.
- Cover with plastic wrap, making sure the plastic touches the custard. Cool completely. The custard can be refrigerated overnight.
- Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
- Transfer into an airtight container, and store in the freezer.
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All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This recipe was originally published on March 5th, 2014.
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