Homemade Vanilla Bean Ice Cream
Servings: 6 cups
Calories: 477kcal
This homemade vanilla bean ice cream is rich, creamy, and made with real vanilla bean for deep vanilla flavor. A simple ice cream maker vanilla ice cream recipe that tastes better than store-bought.
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Equipment
Ingredients
- 2 cups heavy whipping cream
- 2 cups half and half
- 3/4 cup sugar
- 1 vanilla bean *
- 1 teaspoon coarse kosher salt
Instructions
- In a medium saucepan, combine the 2 cups heavy whipping cream, 2 cups half and half and 3/4 cup sugar.
- Cut the 1 vanilla bean * in half, scrape out caviar (the greasy flecks inside) and add both pod and caviar to saucepan. Bring to a low simmer, but do not boil.
- Remove from heat, stir in the 1 teaspoon coarse kosher salt if desired, 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 maker as directed and add mixture. 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 in the comments or ratings.
Notes
If you don't have vanilla bean, use 1 teaspoon pure vanilla extract.
Storage: You can make the base 2 days ahead of time before churning, but top with plastic wrap pushed down right to the top of the custard. This prevents the film and from developing. If film does develop, simply peel it off and discard it before proceeding.
Once made, store ice cream at all times in the freezer in an airtight container for up to 1 month.
Nutrition
Calories: 477kcal | Carbohydrates: 30g | Protein: 4g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 138mg | Sodium: 451mg | Potassium: 164mg | Sugar: 25g | Vitamin A: 1450IU | Vitamin C: 1.2mg | Calcium: 136mg | Iron: 0.1mg
