Homemade Vanilla Bean Ice Cream

If you like homemade vanilla bean ice cream, you can’t go wrong with this recipe. It’s rich, smooth and decadent!  Perfect for an evening treat or as a great dessert.

Homemade Vanilla Bean Ice Cream

Yield: 1 1/2 quarts

Homemade Vanilla Bean Ice Cream


  • 2 vanilla beans
  • 3 cups heavy cream
  • 1 cup whole milk
  • 1 1/4 cups sugar
  • 3 large eggs


  • With a knife halve vanilla beans lengthwise. Scrape seeds into a large heavy saucepan and stir in pods, cream, milk, and sugar. Bring mixture just to a boil, stirring occasionally, and remove pan from heat.
  • In a large bowl lightly beat eggs. Add hot cream mixture to eggs in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170-180°F. (Do not let boil.) Pour custard through a sieve into a clean bowl and cool. Chill custard, its surface covered with wax paper, at least 3 hours, or until cold, and up to 1 day.
  • Freeze custard in an ice-cream maker, in 2 batches if necessary. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

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