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Home » Recipes » desserts

Vanilla Bean Ice Cream

Published: May 8, 2015 | Updated: August 21, 2018 | By Ashlee

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It’s warming up and that means… ICE CREAM! Honestly I eat Ice Cream recipes year round, BUT it’s finally warm enough that I feel I can actually SHARE it here, HA, does that make sense or am I just crazy.? Anyway I’ve been saving up a ton of ice cream recipes for you so look forward to a new one for the next couple of Saturdays… or more!


There are as many ways to make vanilla ice cream as there are days in the month… or more.  Custard based, not custard based, with vanilla extract, beans or paste, etc…  The list goes on.  In fact I’ll have another vanilla recipe for you in a few weeks (did I just spoil the surprise?)!  SO today’s – vanilla bean – this one uses half a dozen yolks so it’s going to be really rich and creamy, it’s also a little trickier to make

Scrapping vanilla beans is actually pretty easy and fun!  Just use a SHARP knife and slice it down the center, lengthwise.  Then, holding the pod open, use the sharp side of the knife to scrape along the bean.  Don’t worry if you get some of the pod out with the seeds, you actually use the seeds AND the beans in most recipes (like this vanilla sugar), then when you strain it later the bean remnants get caught.

vanilla bean ice cream

this vanilla bean custard based ice cream is creamy and delicious
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
freeze time: 4 hours 30 minutes
Total Time: 5 hours 15 minutes
Servings: 16 servings
Calories: 150kcal
Author: Ashlee Marie
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Ingredients

  • 3/4 C granulated sugar
  • 1/4 tsp salt
  • 6 egg yolks
  • 1 1/2 C whole milk
  • 1 1/2 C heavy whipping cream
  • 1 vanilla bean
US Customary - Metric

Instructions

  • Split the vanilla bean lengthwise and scrape out the seeds
  • Put both the bean and the seeds in a sauce pan with the whole milk
  • Bring to a simmer over medium heat, then remove from heat and let steep for 10 mins
  • In a mixing bowl beat the sugar, salt and egg yolks
  • Pull out the bean and beat the warm milk into the eggs
  • Pour the mixture back into the sauce pan and place over low heat (you don't want to "scramble" the eggs by cooking too hot or too fast).
  • Stir constantly until the mixture thickens into a custard base texture (it will coat the back of a spoon but will still be pourable)
  • Pour through the strainer again into a bowl, add the cream
  • Stir well and refrigerate overnight (or 4-6 hours).
  • Stir it well then run it through your ice cream machine according to the directions, about 30 mins
  • Serve immediately for soft ice cream and freeze a few hours for firmer ice cream.

Nutrition

Calories: 150kcal | Carbohydrates: 11g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 106mg | Sodium: 58mg | Potassium: 54mg | Sugar: 11g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

So enjoy this ice cream plain… boring, or with toppings!  Personally I like it with my chocolate brownies, buttery caramel sauce, hot fudge and fresh whipped cream.  Sprinkle on some crushed candy bars and, Mwah, perfection! WHAT toppings do YOU like on your ice cream? I’d love to try something new!

More Ice Cream Recipes
[riview showtitle=always tags=ice-cream size=150x150 lightbox=0]

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Jennie

    August 7, 2018 at 8:35 pm

    5 stars
    Thanks so much! THIS is a good vanilla ice cream!

    Reply
    • Ashlee Marie

      August 26, 2018 at 3:45 pm

      I’m so glad you like it! it’s obviously our family favorite too!

  2. Ea

    August 18, 2019 at 5:33 pm

    So when is the cream added?

    Reply
    • Ashlee Marie

      January 4, 2020 at 3:48 am

      step 8, after straining the custard add the cream

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