Let me give you the inside scoop on making ultra-premium vanilla bean ice cream at home. Getting it rich and creamy-without additives or corn syrup like the commercial brands-took plenty of testing and fine-tuning. This French-style custard base uses a carefully balanced ratio of heavy cream, whole milk, and egg yolks, plus one secret ingredient that boosts both texture and flavor. And the star of the show? Vanilla bean paste for deep, aromatic flavor-easier to use than whole vanilla beans.
The phrase 'plain vanilla' always makes me laugh, because real vanilla is one of the most beautiful (and yes, expensive) flavors on the planet. Too often taken for granted, it truly shines when turned into homemade vanilla bean ice cream - a cool, creamy, luxurious treat. I've been making this recipe for years, tweaking and fine-tuning until I finally got it perfect. This is the best vanilla bean ice cream! And now I'm sharing it with you. Just one thing - you'll need an ice cream maker.
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Why You'll Love Vanilla Bean Ice Cream
- No junk - No corn syrup, no artificial flavors, no titanium dioxide or propylene glycol-just real food. Thank heavens.
- French-style custard - This is true French vanilla bean ice cream, made the classic way with egg yolks and a high butterfat ratio.
- Ultra-creamy texture - With deep vanilla flavor you'd expect from a premium pint.
- Butterfat magic - At ~19% butterfat, it rivals top-shelf brands like Häagen-Dazs in richness and scoop-ability.
To take summer dessert over the top, start with this easy one pan cherry cake or peach cobbler. They're fantastic topped with vanilla bean ice cream.
Ingredients You'll Need
- Dairy - A mix of heavy whipping cream and whole milk gives this ice cream the ideal balance of richness and smooth texture-without being overly heavy or cloying.
- Eggs - Yolks give the ice cream a silky texture and a sometimes yellowish color.
- Sugar - You can use all cane sugar, or swap part for monk fruit sweetener to reduce sugar. Just note: ice cream made with alternative sweeteners will freeze harder than one made with all sugar. Sugar not only sweetens-it acts like anti-freeze to help keep ice cream scoop-able.
- Vanilla - Vanilla bean paste offers deep, aromatic flavor and those beautiful specks of real vanilla. Easier than using a whole vanilla bean pod.
- Whole Milk Powder - This is my secret weapon. It boosts the milk solids without adding extra water, enhancing richness and reducing iciness-especially helpful when you're skipping gums or corn syrup.
- Almond extract (optional) - Just a little enhances the vanilla and adds a subtle complexity. It doesn't make the ice cream taste like almonds-it deepens the overall flavor.
Please see the recipe card for measurements.
Chef's Tip: Vanilla Paste vs Extract. Vanilla bean paste gives you the best of both worlds-the rich flavor of extract plus those beautiful little vanilla bean flecks. It's easier than scraping pods and more flavorful than extract alone. Check your label! Some brands are single-strength, while others are double or triple-strength. I use Tahitian Gold, a triple-strength paste-which means a little goes a long way. In the recipe, I call for ½ teaspoon, which delivers plenty of vanilla flavor without overwhelming the custard. If you're using a single-strength paste or extract, you can increase it to 1½ teaspoons, depending on your taste.
Substitutions and Variations
This vanilla bean ice cream recipe is beautiful just as is, or try some of these fun variations:
- Towards the end of churning add finely chopped chocolate or mini chocolate chips for chocolate chip ice cream.
- Make strawberry swirl ice cream with pureed or chopped strawberries (or other berry).
- Drizzle in caramel sauce for caramel ribbon ice cream.
- Add chopped nuts such as walnuts, pecans, or pistachios.
Rich gluten-free chocolate brownies are a great base for a scoop of vanilla bean ice cream.
Chef's Tip: Why Add Whole Milk Powder? Whole milk powder quietly works behind the scenes to give homemade ice cream a smoother, creamier texture. It adds milk solids (like proteins and natural sugars) without adding water, which helps reduce iciness and improves body-especially in recipes without commercial stabilizers. Stir it into the cream and milk while heating to help it fully dissolve. It's my secret ingredient that really works.
How to Make Vanilla Ice Cream (step-by-step)
Making vanilla bean ice cream requires an ice cream maker. They are available in all price ranges for all budgets and kitchens. Go for an electric model. Can you make ice cream without an ice cream maker? Some people do but I have not tried it.
- Set up an ice bath and place a fine sieve over the top.
- Whisk egg yolks and sugar until smooth.
- Heat the cream and milk, whisk in milk powder until smooth.
- When cream is steaming (not boiling), pour a little at a time into the bowl with the yolks and sugar whisking quickly until half is used, then pour it all back into the pan (tempering).
- Over medium-low heat, cook the custard base, stirring, until it reaches 170°F - 175°F. It does not take long.
- Without a digital thermometer, use the spoon test to see if the custard is done, just don't over-cook or it will be grainy.
- Pour the base through a fine mesh sieve in the ice bath and cool to 70° or less before covering and refrigerating to chill further.
- Vanilla bean ice cream base is ready to churn after an hour or few hours of further chilling in the refrigerator.
How to Serve
I probably don't need to tell you how to serve ice cream! But if you want those perfect, round scoops of vanilla bean ice cream, this is the tool to get - the best ice cream scooper I've ever used.
Chef's Tip: Crème Anglaise Bonus!
Before you churn this custard into ice cream, you've actually made crème anglaise - the classic French dessert sauce. Serve it warm or chilled over fresh berries, cakes, or tarts for an elegant twist. Two desserts in one! And it's great over my gluten-free pound cake and cherry cake.
How to Store Vanilla Bean Ice Cream
I've tested all kinds of containers over the years-stainless steel, loaf pans, cardboard tubs with lids, and while they all work, a few stand out:
- Best overall: A freezer-safe ice cream tub with a silicone lid seals well and keeps your ice cream fresh, soft, and scoopable.
- Also great: A long, narrow container like this one makes it easy to get those pretty, rolling scoops.
- Loaf pan: I used to use metal loaf pans, but they freeze ice cream too hard and can lead to icy edges. I don't recommend them for this ultra-creamy custard base, unless it's a ceramic loaf pan (like the Le Creuset loaf pan I shot the lead photo in). They work well.
Tip: Whatever container you use, press a piece of parchment or wax paper directly against the surface of the ice cream before sealing. It helps prevent ice crystals and keeps your scoops ultra-smooth.
Recipe FAQs
Vanilla ice cream is generally flavored with vanilla extract. Vanilla bean ice cream has flecks of real vanilla bean which you can see and taste. Additionally vanilla ice cream may or may not be made with real vanilla as vanilla is one of the most expensive flavors in the world. Vanilla beans provide rich robust vanilla flavor. Be sure to read the label for the real deal.
You can use vanilla extract instead of vanilla beans but you will have vanilla ice cream not vanilla bean ice cream. Both are delicious but vanilla bean is just a little more special at least in my book. The flavor of vanilla beans is unmatched.
Using vanilla bean paste is faster and easier than working with whole vanilla beans while still providing rich vanilla flavor and the signature vanilla bean specks.
Gelato is churned more slowly than ice cream, meaning it incorporates less air and ends up denser texture. Traditional gelato is often made with more milk and less cream, and many recipes skip egg yolks entirely. Ice cream, on the other hand, usually has more cream and egg yolks, giving it a richer custard base.
Yes, this vanilla ice cream recipe works in any electric ice cream maker, including Cuisinart.
More Summer Dessert Recipes
Here are few things to serve with this vanilla bean ice cream, or try the strawberry sauce over the top. For more ideas, check out the dessert recipe page.
⭐️Did You Make This Recipe?
If you make this vanilla bean ice cream, please comment and let me know. I enjoy hearing from you. If you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Vanilla Bean Ice Cream
Equipment
- Ice Cream Maker
Ingredients
- 2 cups heavy whipping cream
- 1 ½ cups whole milk
- 5-6 large egg yolks
- ⅔ cup sugar
- 2 tablespoons whole milk powder
- ½ teaspoon vanilla bean paste see note below
- ½ teaspoon almond extract optional
- 1 pinch sea salt
Instructions
Set up an ice bath
- Fill a large bowl half full with ice and cold water. Place a medium bowl inside with a fine strainer inside to strain the cooked ice cream base. This is to chill the custard base quickly after cooking.
Separate eggs
- Separate eggs and save egg yolks, save egg whites for another use. Whisk egg yolks and sugar in a medium bowl until smooth and a lighter yellow. Tip - eggs are easier to separate cold.
Make the custard ice cream base
- Combine milk, heavy cream, and milk powder in a medium saucepan and heat over medium low heat until steaming, but not boiling. Move the pan to a cool burner and with a measuring cup or large ladle, add portions of the hot cream to the bowl with the egg yolks little by little, whisking continuously. This is called tempering- so you do not end up with scrambled eggs. When about half of the dairy is added to the yolks, pour back into the pan and put the pan back on the hot burner.
- Cook custard base over medium low heat stirring. The custard base is ready it reaches 170°F-175°F. Do not go over 180°F or you may have scrambled eggs. Use a digital kitchen thermometer. Another test - it will coat the back of a spoon. Draw your finger through it and the line should hold, but the temperature reading is more accurate as custard is easy to over-cook.
- Pour the custard through the sieve into the chilled bowl nestled inside the ice bath. This catches any stray bits of cooked egg. Stir the custard to help it release the heat and allow it to get cold, at or below 70°F, 15-20 minutes.
- When the base gets cold, place it in the refrigerator to get as cold as possible, a hour or two is good. To this point you can even make it a day ahead. When base is very cold, process according to your ice cream machine directions.
- To serve, enjoy straight out of the machine like soft serve or scrape the ice cream into a container and freeze for several hours or overnight.If ice cream gets too hard, allow it to stand at room temperature for about 20 minutes checking to see it does not get too soft. Scoop and enjoy!
Notes
Nutrition
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Andrea Blum says
If you love ice cream this is the recipe for you. All natural, super creamy and decadent. It can stand alone or jazz it up with your favorite topping. This is not your average vanilla ice cream recipe, this is a keeper to make for any and all occasions.
Delicious!!!
Sally Cameron says
Thanks Andrea! Couldn't agree more!
Porsche Guy says
I love this ice cream!
It has fantastic rich vanilla bean flavor with a hint of almond together with an amazing creamy custard texture. I think the milk powder makes a big difference in the texture and the richness.
This is my new favorite ice cream!