Homemade Vanilla Bean Ice Cream

Coastal Living
Homemade Vanilla Bean Ice CreamRecipe
Yummy Homemade Vanilla Bean Ice Cream has flecks of real vanilla, thanks to the use of vanilla bean.
Makes 5 cups


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2 cups heavy whipping cream
2 cups whole milk
1/4 teaspoon salt
1 cup sugar, divided
1 vanilla bean, split lengthwise
6 large egg yolks, well beaten


Prep: 15 Minutes
Cook: 18 Minutes
Chill: 4 Hours
Freeze: 30 Minutes

1. Combine first 3 ingredients and 3/4 cup sugar in a large heavy saucepan over medium heat. Scrape vanilla bean seeds into mixture; add bean pod. Cook, stirring constantly, 7 minutes or until sugar dissolves. (Do not boil.) Remove from heat, and let stand 15 minutes.

2. Whisk egg yolks and remaining 1/4 cup sugar in a medium bowl. Gradually whisk in 1 cup warm cream mixture. Add egg mixture back to remaining cream mixture. Cook over medium heat, stirring constantly, 11 minutes or until mixture thickens and coats a spoon, and thermometer registers 160°. Pour mixture through a wire-mesh strainer into a metal bowl, discarding vanilla pod.

3. Fill a large bowl with ice. Place bowl containing cream mixture in ice, and let stand, stirring occasionally, 20 minutes. Cover and chill 4 hours.

4. Pour mixture into freezer container of an electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.) Transfer to a container; cover and freeze until firm.

Created date

May 2014