Vanilla Bean Ice Cream


Vanilla Bean Ice Cream

Speckled with vanilla bean and reminiscent of soft-serve, this ice cream is light, ultra-creamy and full of vanilla flavor.


8 servings

Total Time

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Test Kitchen Tip

Don't forget to freeze the bowl for your ice cream machine about 24 hours before you want to churn the ice cream.


Beat egg yolks and ¼ cup sugar with an electric mixer until pale yellow, 2 minutes.

Combine cream, milk, remaining ½ cup sugar, dry milk powder, and vanilla bean and seeds in a saucepan; heat milk mixture to 175° over medium, stirring often. Whisk ½ cup of the hot milk into the egg yolk mixture to temper.

Pour tempered yolk mixture back into remaining hot milk mixture, whisking well. Heat custard to 180° over medium. Reduce heat to medium-low and continue stirring until the mixture coats the back of a spoon, 57 minutes.

Strain custard through a fine-mesh sieve into a bowl; discard vanilla bean. Cover bowl with plastic wrap and refrigerate until very cold, at least 4 hours or overnight.

Churn custard in an ice cream machine according to manufacturer's instructions. Transfer ice cream to a container, seal, and freeze overnight.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 321

% Daily Value*

Total Fat 24g 36%

Saturated Fat 15g 75%

Sodium 43mg 1%

Carbs 24g 8%

Protein 4g

*Percent Daily Values are based on a 2,000 calorie diet.

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