This is The Best Vanilla Ice Cream and the only ice cream recipe you would ever need! It’s infused with vanilla bean and decadently creamy. It’s super easy to make and can be made ahead to serve with pretty much anything. We serve this ice cream in the summer with berries or peaches, but it’s also great with grilled fruits and winter baked desserts like chocolate cake or apple crisp. Any way you go, this vanilla ice cream is the perfect partner for all your dessert needs!
8 egg yolks
1 cup organic cane sugar
2 cups half and half
1 vanilla bean, split in half lengthwise
1/4 Teaspoon sea salt
2 cup heavy whipping cream
Whisk together the egg yolks and sugar until they’re combined, then slowly whisk in the half and half.
Add the vanilla bean and sea salt and begin to cook your custard over medium heat, whisking constantly.
It will take 10-15 minutes for your custard to fully thicken over medium heat. I don’t recommend turning up the burner though because it’s too easy to wreck a custard over high heat. Most ice cream recipes call for a double boiler system to cook the custard – I’ve done it both ways many times and I don’t find the double boiler necessary at all. In fact it doubles the cooking time, so you end up at the stove for 30 minutes!
Once the custard thickens (but does not come to a boil) remove it from the heat source and pour in the heavy cream.
Whisk to combine and strain the mixture through a fine mesh sieve. At this point, you can add the vanilla beans back to the custard to steep while it cools in the refrigerator 6 hours or overnight.
When the custard is chilled, remove the vanilla beans being sure to scrape out any extra seeds, and freeze the ice cream according to your manufacturer’s instructions.
I use a 2-quart Cuisinart ice cream maker and it takes around 15 minutes to freeze my ice cream. You’ll know it’s ready when it’s frozen enough to stay on a spoon without sliding right off.
When the ice cream is frozen, it will be like soft serve. It will take an additional 6-8 hours in the freezer for a firm, fully frozen ice cream.
This ice cream is perfect right out of the freezer, and only needs 5 minutes on the counter for a softer texture.
I find custard ice creams easiest to make in a 2 day process, but if you started early in the morning you could have it the same day!
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Keywords: Vanilla Ice Cream Recipe Cuisinart, Vanilla Ice Cream Recipe, Best Vanilla Ice Cream Recipe