cook · dessert · american

How to Make Vanilla Bean Ice Cream

Vanilla bean ice cream is custard-based, built on the foundation of crème anglaise. The vanilla pods give you those telltale black specks and a flavor that's deeper than any extract can deliver.

Before you start

Your ice cream maker bowl needs to be frozen solid

Freeze the bowl for at least 24 hours before churning. The custard base also needs to chill completely — ideally overnight — before churning.

Ingredients

Tempering the eggs

Add hot cream slowly to prevent scrambling

Pour the hot cream mixture into the egg yolks in a thin, steady stream while whisking constantly. Too fast and you'll have sweet scrambled eggs instead of custard.

Step by step

  1. Split the vanilla beans lengthwise with a paring knife.. Scrape out the seeds with the back of the knife. You want both the seeds and the pods — the pods still have plenty of flavor left.
  2. Combine cream, milk, half the sugar, vanilla seeds, and vanilla pods in a heavy-bottomed saucepan.. Heat over medium heat until small bubbles form around the edges and the mixture steams. Don't let it boil.
  3. Remove from heat and let steep for 30 minutes.. The vanilla pods will infuse their flavor into the warm cream. The mixture should smell intensely vanilla-forward.
  4. Whisk egg yolks with remaining sugar and salt until pale yellow.. Beat for about 2 minutes until the mixture lightens in color and becomes slightly thick.
  5. Reheat the cream mixture over medium heat until steaming.. Remove the vanilla pods — you can rinse and dry them to use for vanilla sugar later.
  6. Slowly pour the hot cream into the egg yolks while whisking constantly.. Start with just a thin drizzle, then gradually increase the flow. This prevents the eggs from cooking too quickly.
  7. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly.. Cook until it reaches 170°F or coats the back of a spoon — when you run your finger across the spoon, it should leave a clear line.
  8. Strain through a fine-mesh strainer into a bowl.. This removes any bits of cooked egg that might have formed despite your best efforts.
  9. Cover with plastic wrap pressed directly against the surface and refrigerate overnight.. The plastic prevents a skin from forming. The custard needs to be completely cold before churning.
  10. Churn in your ice cream maker according to manufacturer's directions.. Usually 20-25 minutes until thick and creamy. It will look like soft-serve when done.
  11. Transfer to an airtight container and freeze for at least 4 hours.. This final freeze gives it the proper scoopable texture. Press parchment paper against the surface to prevent ice crystals.

Tips & troubleshooting

Variations

Questions

Can I make this without eggs?
Yes, but it won't be true custard-based ice cream. Use 3 cups cream, 1 cup milk, 3/4 cup sugar, and vanilla — heat until sugar dissolves, then chill and churn.
Why is my ice cream icy instead of creamy?
Usually because the custard wasn't cold enough when churned or your freezer bowl wasn't frozen solid. The mixture should be very cold and the bowl should sound solid when tapped.
How long does homemade ice cream keep?
About two weeks in the freezer, but it's best within the first week. After that, ice crystals start forming and texture suffers.

Further reading