What else sums up summer like a scoop of classic vanilla ice cream? Nothing really.
Make Vanilla Bean Ice Cream from scratch using whole vanilla beans and real cream. Homemade Ice Cream in an ice cream maker for the win!
I don’t particularly care for store bought vanilla bean ice cream because they use spent pods instead of fresh, loaded vanilla beans, resulting in a muted taste.
A spent pod is a pod that already been scrapped of all its goodness; basically the leftovers.
If you do not have vanilla beans or don’t want to purchase them (they can be expensive), pure vanilla extract will also do, but won’t have the little flecks so commonly associated with vanilla ice cream.
Vanilla Bean pods will also give it the rich flavor you look for in an awesome homemade vanilla ice cream.
Did you know that the center of a vanilla bean, all of those little flecks, is called caviar? I understand why- it is the gem and what makes these greasy little guys such a commodity and so expensive.
It is important scrape out as much as you can, but then also to boil the (spent) pod to get any left behind and further intensify the flavor.
This ice cream recipe is made for use with an ice cream maker. No churn ice cream is great, but they are like comparing apples to oranges.
No churn ice cream uses whipped cream with sweetened condensed milk whereas ice cream maker ice cream uses cream and milk. All the same family of ingredients, but in different preparation.
After making the perfect vanilla bean ice cream, you can add whatever additional flavors you desire, like candy or chocolate chips. I like to smother mine in Easy Caramel Sauce.
Serve your homemade vanilla ice cream with:
Vanilla Bean Ice Cream
- In a medium sauce pan, combine heavy whipping cream, half and half and sugar.
- Cut vanilla bean in half, scrape out caviar (the greasy flecks inside) and add both pod and caviar to sauce pan. Bring to a low simmer to scald.
- Remove from heat and allow to cool fully before transferring to an airtight container and placing in the refrigerator to cool for a minimum of 4 hours, but up to 48 hours.
- Prepare your ice cream makers as directed and add mixture, along with kosher salt. Prepare according to machine directions.
- Transfer to an airtight container and freeze to finish.
- If you’ve tried this recipe, come back and let us know how it was!