What Goes With This Vanilla Ice Cream Recipe
Have you been looking for a homemade vanilla bean ice cream recipe to love and add to your recipe collection for ice cream sandwiches, banana splits, or fudge sundaes? This is the one.
Of course, if youre like me and just want a single scoop of homemade vanilla bean ice cream on a sugar cone as a way to end another amazing summer day, this recipe is for you too.
Stop looking for other ice cream recipes. Stop wasting your time and money and energy trying to find the perfect homemade vanilla ice cream recipe trust me when I say this one is it!
Tips For Using An Ice Cream Machine
- Plan ahead- while making ice cream isnt hard, you do need to plan ahead. Read the recipe fully and chart your time and ingredients to account for freezing, cooking, cooling, churning and refreezing.
- Go full fat. Dont skimp on the ingredients here. These works best with full fat- it will give you the hardest refreeze and creamy texture.
- Freeze it all! You get the best results when all of the utensils and ingredients are cold. Anything that will touch the recipe needs to be chilled or frozen. Most ice cream machines require the center to be frozen for 24 hours.
- Remember to cool it! Why do you have to cook it before churning? It is the same process as scalding which allows some of the water to evaporate and chemically changes the fats. This makes for a creamy results instead of a crystally, watery results. But then you need to let the mix cool before churning or it will thaw the machine.
- Turn on the motor before adding your mix. The ice cream needs to be continually in motion to get the best results.
- Refreeze- the ice cream will be creamy, but not the correct consistency. While it wont be as soft as soft serve, youll still need to refreeze it for 1-2 hours before enjoying, so factor that into your prep time. Also, many commercial ice creams are frozen and temperatures that your residential freezer will never reach, so it might not ever get as hard as Baskin Robbins.
- Read the Instructions Read the manufacturers instructions before starting and always follow them!
Why This Recipe Works So Well:
- I LOVEvanilla beans!!! They add so much flavor to this recipe. They are expensive but totally worth it.
- This recipe uses both granulated and golden brown sugar. The combination is the perfect sweet mixture.
- I use both half and half and heavy cream. This combination creates a creamy ice cream that’s not too heavy.
Make The Ice Cream Custard
Start by adding the egg yolks and sugar to a medium saucepan. Whisk the until its a light yellow color and is well combined.
In another small sauce pan, heat the whole milk over medium-low heat until it just begins to simmer. Do not stir the milk.
Then gradually add the heated milk to the pan with the egg and sugar mixture and stir constantly. Return the combined mixture to heat until it reaches 165º F, but do not allow it to come to a boil. As soon as it reaches the correct temperature, remove it from the heat.
Pour custard base into an airtight container and store in the refrigerator until it chills to 65º F. The longer the custard base chills, the creamier your ice cream will be.
Best Homemade Vanilla Bean Ice Cream
Smooth, creamy and flavorful, this seriously is the best homemade vanilla bean ice cream, Ive ever made!
Best Homemade Vanilla Bean Ice Cream
Hi everyone! It is ice cream time again, here on my blog!
Did you know that yesterday was National Ice Cream Day ? #nationalicecreamday
Ever since I got my ice cream maker, Ive been regularly making homemade ice cream.
As much as I wanted to share a cashew based ice cream on the blog today, my recipe needs further testing
Instead I decided to share this simple recipe for the best homemade vanilla bean ice cream ! This is a custard based ice cream French style.
Vanilla ice cream is one of the most popular ice cream flavors.
You can use it for sundaes, floats or ice cream sandwiches.
While I do recommend using real vanilla beans in they recipe, vanilla bean paste or vanilla extract could be substitutes.
With custard based ice creams, it is crucial to temper the egg yolks, by slowly adding the hot cream/milk mixture.
Best Homemade Vanilla Bean Ice Cream Recipe
Also it is very important not to over churn your ice cream mixture.
Because the mixture contains heavy cream, if you churn it for a longer time, that it is necessary, itll end up with small pieces of butter in it.
Most recipes suggest that you churn mixture according to manufacturers instructions.
Well, it all depends on the amount of mixture and room temperature.
Then you can freeze it until it is hard.
Over whipping/churning will not to you any good.
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Mix Weight After Heating
After 30 minutes at 77°C , the next step is to weigh your mix. This step is a bit cumbersome but Ill go through it step-by-step with an example.
Here we go.
After 30 minutes at 77°C , take your pan off the heat and place it on a set of digital scales. Subtract the weight of your pan, which you wrote down earlier, from the weight displayed on the scales and write this post-heating mix weight down on sheet of paper youll need this figure to update the mix composition spreadsheet later.
If your post-heating mix weight is greater than 871g, place the pan back on the heat and continue stirring until you get a post-heating mix weight of 871g dont worry if the temperature doesnt rise back up to 77°C during this extra heating time. If your post-heating mix weight is considerably lower than 871g after 30 minutes, you can still go ahead and freeze your ice cream in your ice cream machine, but it will likely be too sweet.
Old Fashioned Vanilla Ice Cream
My family has always loved making ice cream in the summer. It gets really hot here in the south and enjoying homemade ice cream with family and friends is so much fun! I make many different ice cream flavors and recipes, but as far as vanilla goes its this velvety, old fashioned custard type ice cream or my two ingredient No Churn Vanilla.
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The Best Homemade Vanilla Bean Ice Cream
With that said, I believe this homemade vanilla bean ice cream is the BEST vanilla bean ice cream Ive ever had, and that should bear some weight because:
- This ice cream is thick like a custard, but light on your tongue and in your belly.
- Theres both vanilla extract AND real vanilla beans, giving the flavor an enormous depth.
- Its creamy and rich and worth every step of sweat and muscle soreness that comes from my daily run.
What To Serve With Vanilla Ice Cream
Vanilla Bean Ice Cream is perfect for Hot Fudge Sundae or serving over Brownies and even better when served with fruit. Its delicious in a bowl, on a cone, or just because.
Make Cookie Ice Cream Sandwiches with your favorite cookie for a fun treat too! Try Funfetti Cookies, Chocolate Chip Cookies, or Old Fashioned Peanut Butter Cookies. Make sure to take a photo and tag me @devourdinner to share!
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Not Your Grandmas Vanilla Ice Cream
Im not ashamed to admit that I LOVE vanilla ice cream. Dont get me wrong, I really like chocolate, but good vanilla ice cream is kind of amazing on so many levels.
I mean, its pretty much impossible to eat pie, crisp or cobbler without it. And everyone knows that nothing can top vanilla ice cream smothered in hot fudge and caramel sauce.
Ive used vanilla ice cream as a base to several of my loaded ice cream recipes, and its always been hard to tell if itd be awesome all on its own, or if everything else crammed into it was helping. So I set out to come up with a recipe that could & would be made solely for the purpose of eating vanilla ice cream. Guys. This is it. And its perfect.
Whats the difference between vanilla and vanilla bean? Vanilla bean ice cream uses real vanilla beans sometime during the process, whereas plain old vanilla ice cream uses extract or more processed vanilla flavorings. Vanilla bean has a more intense vanilla flavor than regular vanilla ice cream. It is more flavorful and worth the extra effort in this recipe!
Vanilla Bean Ice Cream
This creamy, French-style vanilla bean ice cream features the strong, true flavor of vanilla. Serve it in an ice cream sandwich, or use it to make any of your favorite summer desserts à la mode.
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 teaspoon xanthan gum, optional for creamier texture
*Or substitute 4 cups half-and-half for the milk and heavy cream.
Freeze the work bowl of an ice cream maker according to the manufacturer’s instructions.
Pour the milk and cream into a saucepan set over medium-high heat, and bring it just to a boil. Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes.
In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy. Stir the warm milk into the egg yolk mixture.
Heat the yolk/milk mixture over low heat, stirring with a heatproof spatula until it thickens somewhat it’ll be approaching the thickness of heavy cream and will register between 170°F and 180°F on a digital thermometer.
Perfect your technique
Remove the pan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
Transfer the mixture to an ice cream maker. Freeze according to the manufacturer’s instructions.
Tips from our Bakers
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Mix Composition Spreadsheet Adjustment
When I make this recipe, my mix weight usually decreases from a pre-heating mix weight of 1050g to a post-heating mix weight of 871g , a result of the reduction of water through evaporation. Its unlikely, however, that youll get exactly the same post-heating mix weight as I do because of a host of factors, including the size of your pan, rate of stirring, and room temperature, that affect the rate of evaporation.
If you dont achieve a post-heating mix weight of 871g after 30 minutes of heating, Id strongly recommend adjusting my Excel mix composition spreadsheet so that the next time you make this recipe, youll end up with the correct mix composition after exactly 30 minutes of heating.
To start, download the spreadsheet by clicking on the download icon thats four icons in from the right of the black bar under the spreadsheet you wont be able to save any changes you make to without downloading the spreadsheet. Enter your post-heating mix weight, which you wrote down earlier, in cell E4. Changing the post-heating mix weight will alter the mix composition so you will also need to adjust the data in cells C4, C6, C14, and C15 so that the data in cells D30 to D34 is as follows:
Total solids : 54% NFMS : 12% Sugar : 16% Egg : 4%
The downloaded mix composition spreadsheet will then be good to go the next time you make this recipe.
Supplies For Making Homemade Ice Cream
Lets get your supplies ready. You will need an ice cream mixer. I have the Cuisinart 2 Qt Automatic Ice Cream, Sorbet, and Frozen Yogurt maker. The inner cylinder needs to be frozen. I suggest 24 hours in the freezer for best results. You will also need a saucepan and either a wooden flat spoon or a silicone spatula.
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Ingredient Tips & Toppings
Is it safe to eat with the eggs in it? As long as the ice cream mixture reaches 160 degrees, it kills any bacteria that causes salmonella, which is what makes raw eggs dangerous. I recommend using pasteurized eggs that have already been processed in a way that kills the bacteria.
You can always add some mix-ins or extra toppings! Here are some suggestions:
- Fresh fruit & berries, or purees
- Candied nuts
- Waffle cone or graham cracker pieces
- Crushed candies or cereal
- Bacon and nutella
Making Homemade Ice Cream
Once the eggs have been tempered add egg mixture to milk mixture over medium heat. Heat to 175 degrees. This is to ensure eggs are cooked for proper consumption.
I use my Thermopen to test the temperature of the milk mixture. It will only take a few minutes to reach 175F degrees and then remove from heat.
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How Do I Know When The Ice Cream Is Ready
Draw temperature significantly influences texture, with lower draw temperatures producing smoother texture. In my tests, Ive found that ice cream extracted at -10°C is perceived smoother and creamier than that extracted at conventional draw temperatures of around -6°C . Id recommend getting a cheap infra-red thermometer to read the draw temperature.
Quickly scoop your ice cream into a pre-chilled container and place it in the freezer to harden. It will take between 2 and 3 hours to get your ice cream to a serving temperature of around -15°C .
What Is The Difference Between Vanilla Ice Cream And Vanilla Bean Ice Cream
Vanilla bean ice cream usually uses a natural vanilla bean that is split and scraped out with the tip of a knife.
However, you can use vanilla bean powder, and that would still qualify as vanilla bean ice cream. Store-bought vanilla ice cream may also use vanilla beans but is more often made with vanilla flavorings that are sometimes artificial. Be sure to always read labels!
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Easy Homemade Vanilla Bean Ice Cream
Summer Fun Recipes mean one thing, making Homemade Ice Cream! Making creamy and delicious Ice Cream is pretty simple with these step-by-step directions for the BEST Vanilla Bean Ice Cream youve ever tasted.
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As a kid, I have memories of trying to make ice cream and never having much success. I remember my parents fumbling with an ice cream maker and the little small amount that was made was never enough for the 5 of us kids to really enjoy. Needless to say, I thought it was a difficult and hard experience.
Guess what? I was WRONG! Maybe over the years, things are easier or maybe its just having the right recipe and GREAT Step by Step instructions that make all the difference too! Im here to help you have great results in making Homemade Vanilla Bean Ice Cream.
Tools And Special Ingredients For Making Vanilla Bean Ice Cream:
- You can get the vanilla flavor several ways for this recipe. I recommend vanilla beanstheyll give you the strongest, most intense flavor. However, I know their expensive! A bottle of vanilla bean paste is also a great option. Its still a bit of an investment, but itll last for quite a while.
- Because this is a churned ice cream, youll need an ice cream maker. While a good one is a bit of an investment, getting your moneys worth out of it wont be hard. Because ice cream, of course. This Cuisinart is the one I have and its a great starting point!
- This is my favorite ice cream scoop for perfect round balls. And the spring mechanism is strong, so the slider that pushes the ice cream out isnt going to give out on you.
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Old Fashioned Vanilla Ice Cream Recipe
Dessert 15 mins
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An old fashioned vanilla ice cream recipe that everyone loves! This creamy custard base homemade vanilla ice cream recipe is made from five ingredients and is even better than an ice cream parlor favorite!
Vanilla ice creams come in more varieties than you might think! Its made with five simple ingredients and turns into such a rich, creamy, delicious and decadent ice cream. Just look at those real vanilla bean specks!
Its an old fashioned vanilla ice cream recipe that was passed down from my aunt many years ago. Its a custard base that tastes even better than the best ice cream parlor ice cream youve ever had.
I enjoy my other types of ice cream recipes too. But when I want the most creamy, most vanilla, best vanilla ice cream, this one is it!
How To Cut A Vanilla Bean
Add Vanilla Bean to the mixture and stir! If you havent ever cut open a Vanilla Bean its so fun. Let me help you!
Carefully slice Vanilla Bean in half the long way. Then using the back or flat edge of a knife scrape the very tiny vanilla beans out. They will be like a thick paste. Do this to both sides of the Vanilla Bean and for 2 whole vanilla beans.
Add the Vanilla Bean paste to the Ice cream mixture and stir. Its that easy!
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