Description
Homemade vanilla bean ice cream is a rich, creamy, and luxurious frozen dessert crafted from a traditional French custard base. Using a real vanilla bean infuses the dairy with authentic, complex floral notes and beautiful black specks of vanilla caviar, while egg yolks create a remarkably smooth, dense, and velvety texture that resists melting quickly.
Ingredients
For the Custard Base:
1 Grade A fresh vanilla bean
¾ cup granulated sugar
2 large eggs
¼ teaspoon coarse kosher salt
2 cups heavy cream
1 cup whole milk
Instructions
1. Prepare an ice bath using two nesting metal bowls filled with ice and a little water.
2. Use a sharp knife to cut the vanilla bean in half lengthwise and scrape out all the caviar.
3. In a medium bowl, combine the granulated sugar and the scraped vanilla caviar. Use your fingers to rub the vanilla into the sugar until the clumps break apart.
4. Add the large eggs and coarse kosher salt to the vanilla sugar. Whisk vigorously for about 1 minute until the mixture lightens in color.
5. Whisk in the heavy cream and whole milk until fully combined.
6. Transfer the mixture to a heavy-bottomed medium pot and drop in the empty vanilla bean pod.
7. Cook over medium heat, stirring and scraping constantly with a rubber spatula, until the mixture reaches 175°F on an instant-read thermometer (about 8 minutes). The custard will slightly thicken. Do not let it boil.
8. Remove the pot from the heat and continue stirring for 1 minute to bring the temperature up to 180°F.
9. Strain the custard through a fine-mesh strainer into the prepared ice bath. Return the vanilla pod to the custard to continue steeping.
10. Stir the custard occasionally until it reaches room temperature. Cover and chill thoroughly in the refrigerator until it reaches at least 40°F, preferably overnight.
11. Discard the vanilla bean pod.
12. Freeze the custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
13. Transfer to airtight containers, press a piece of parchment paper directly onto the surface, and freeze until firm.
Notes
Temperature Control: Never walk away when heating the custard. Scrape the bottom and edges of the pot continuously to prevent the eggs from scrambling. Remove the pot at 175°F to prevent curdling.
Ice Bath: The ice bath is non-negotiable. Rapidly cooling the custard stops the cooking process immediately and prevents a grainy texture.
Chilling: Chilling the base overnight allows the vanilla pod to fully steep and the milk proteins to hydrate, resulting in a significantly more flavorful and smoother final product.
Storage: Always place a piece of parchment paper or plastic wrap directly touching the surface of the ice cream before putting the lid on the container to prevent ice crystals and freezer burn. Let the container sit at room temperature for 5 to 10 minutes before scooping.
Extract Substitution: If using vanilla extract instead of a fresh bean, add 1 tablespoon of pure extract at the very end of the cooking process.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert / Frozen Treat
- Method: Custard / Churning
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: ~280
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 85mg