How to Make Traditional Vanilla Bean Ice Cream

Learn how to make a sweet vanilla bean ice cream that can pair with nearly any dessert or as a perfect stand-alone treat.

You can’t go wrong with vanilla bean ice cream. In fact, I think vanilla may be one of my all-time favorite ice cream flavors. Not only does it go with everything, from cakes and pies to floats, it also can shine all on its own. Top it with caramel sauce, chocolate, and some sprinkles, and now you’re talking.

However, if you’re like me, you may be picky about your vanilla ice cream and find that most store-bought brands don’t quite hit the spot compared to your local ice cream shop. But it just isn’t realistic to go to a small-town shop every time you want ice cream. So our solution was to figure out how to make our very own traditional vanilla bean ice cream. All you need is an ice cream machine and a few ingredients to get started!

Are Eggs Safe to Use in Ice Cream?

We prefer to make a traditional, custard-based ice cream to get that perfectly rich and creamy texture that you may remember from your childhood. The custard uses egg yolks, which might seem odd in a cold dish. Don’t worry though; part of the process involves cooking the yolks, so there should be nothing to worry about! Make sure to cook your milk and egg mixture to 160 degrees Fahrenheit. This should be hot enough to kill any bacteria in the eggs, making your egg-based ice cream perfectly safe to eat.

However, if you still feel uncomfortable using eggs in your ice cream for any reason, feel free to omit the eggs and just heat up the sugar in your milk mixture. Once simmering, you can take it off the heat, add in your vanilla, and let it cool in your fridge for a couple of hours before adding to your ice cream machine.

Vanilla Bean Ice Cream Ingredients

• 1 cup milk
• 2 cups heavy whipping cream
• ¼ cup sugar
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 pod of vanilla beans

If you don’t have vanilla beans, just add another teaspoon of vanilla extract instead.

How Can I Modify My Homemade Ice Cream?

One of my favorite parts about making homemade ice cream is how customizable it is! The possibilities are endless. You can add mix-ins or change up the flavor of your ice cream easily. You can even make it tangier by adding kefir or yogurt. Some of our favorite mix-ins and flavorings are:

• Fruit juices
• Citrus juices
• Jams or jellies
• Chocolate or cocoa nibs
• Cocoa powder
• Fresh lavender (or practically any edible flower)
• Nuts and nut extracts
• Tea
• Diced fruits

What to Serve With Vanilla Bean Ice Cream?

While vanilla bean ice cream is delicious on its own, toppings and sides can make this dessert even better. Here are some of our favorite ways to enhance our ice cream and bring it to the next level:

• Homemade Caramel sauce
• A slice of Cherry pie
• Whipped cream
• Fruits (bananas, cherries, and berries are our favorite!)
• Jams
• Candy
• Nuts

How to Store Homemade Icecream

To store your homemade ice cream, all you need is a glass or ceramic freezer-safe container and some wax paper. Covering the ice cream with wax paper will help it keep that perfect creamy texture instead of getting icy. I’d recommend storing the ice cream near the front of your freezer where it is warmer. This can make it easier to scoop out without waiting forever for it to thaw. The ice cream will last around 2 weeks in your freezer (if you manage not to eat it all before then)!

Traditional Homemade Vanilla Bean Ice Cream

Prep Time: 5 minutes

Cook Time: 10 minutes

Additional Time: 2 hours

Total Time: 2 hours 15 minutes

Learn how to make the creamiest, most delicious vanilla bean ice cream that will be a perfect side for any dessert or as a fantastic stand-alone treat!

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Ingredients

• 1 cup milk
• 2 cups heavy whipping cream
• ¼ cup sugar
• 2 large egg yolks
• 2 tsp vanilla extract
• 1 pod of vanilla beans

Instructions

1. Pour the milk, and heavy whipping cream into a saucepan. Heat until just before it simmers.
2. While the liquids heat up, place the sugar and egg yolks into another pan and whisk until combined. This mixture should turn a light, creamy yellow color.
3. Once the milk mixture nears a simmer, slowly mix it into the sugar/egg mix. Be careful not to overheat the milk before combining it with the sugar and eggs or the yolks will cook and become unusable.
4. Stir constantly as you add the milk mixture to the eggs.
5. Once fully mixed, return the combined mixture to the stove on low heat until it reaches 165 degrees Fahrenheit.
6. Take the ice cream mixture off the burner and add in your vanilla extract and vanilla bean seeds.
7. Let the ice cream mixture cool until you can transfer it to the fridge.
8. Then, let it sit for at least 2 hours in the fridge.
9. Bring out your ice cream maker and use it as instructed! For us, we like to run ours for about 15 minutes empty before putting our ice cream mixture into the machine. Once it starts to solidify, you can add your desired mix-ins, or you can can wait until the end to add them on top.
10. Once the mixture is ready, transfer it from your ice cream machine into freezer freezer-safe container.

Notes

Feel free to enjoy your ice cream right away or save it for later!