Real Recipes From Real Home Cooks ®

vanilla bean ice cream

(1 rating)
Recipe by
Janet Scott
Wittmann, AZ

No churning, no ice cream machine, no rock salt or ice to deal with. This is a wonderfully rich vanilla bean ice cream that flavors just burst! I made some of this tonight and having it with my apple turnovers tomorrow. Amazing, you will just love this! Note: You can pour this "on your last mix" into a couple cake pans and make ice cream cake!

(1 rating)

Ingredients For vanilla bean ice cream

  • 3/4 c
    milk, 2%
  • 1/4 c
    heavy whipping cream
  • 1 pinch
  • 3/4 c
    white sugar
  • 1/2 stick
    real vanilla bean
  • 2 c
    heavy whipping cream
  • 6 lg
    egg yolks
  • 1 tsp
    vanilla extract

How To Make vanilla bean ice cream

  • 1
    In a medium sauce pan heat up, do not boil, your first 4 ingredients stirring constantly (milk, cream, salt & sugar). Remove from heat
  • 2
    Add the center part of your vanilla bean (seeds) using a paring knife and stir to blend then add your stems. Cover your pan and let it rest for 30 minutes.
  • 3
    Stir your mixture really well using a whisk In another bowl strain your milk from the saucepan to remove the vanilla bean shells. Return the milk mixture back into your sauce pan and heat up...not hot, just warm.
  • 4
    In a separate bowl whisk your egg yolks together and add 1/2 your milk mixture whisking constantly. Your milk should not be hot. When this is well blended add to the other half of milk in your sauce pan.
  • 5
    Whisking constantly, heat on low until thick, about 3 to 5 minutes. Should coat the back of a spoon. (I use a gas stove, it may take longer on the electric)
  • 6
    In a medium bowl add your other 2 cups whipping cream. Using your strainer again, strain the cream mixture into the bowl.
  • 7
    Add your vanilla extract and blend. Place in a freezer bowl with a lid allowing plenty room to mix. (I use a butter bowl) After 45 minutes, take out of the freezer and mix your ice cream with a hand held mixer.
  • 8
    Continue doing this every 30 minutes until set. About 4 times. The last time you mix place plastic wrap on top of the ice cream and cover prevent air or ice forming. What your doing is trying to eliminate the ice crystals from forming and will make it much creamier.
  • 9
    This is so good!

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