This vanilla bean ice cream is a classic, perfected. Yes, we know, you've been promised this before by others. But we mean it.
Those of us who crave vanilla ice cream know that sometimes you don’t need a lot of bling. Sometimes it’s nice to just let your spoon sink into something that tastes pure as the driven snow. Okay, vanilla-enhanced snow. Indulgently rich, creamy, sigh-inducing, vanilla-enhanced snow. This vanilla bean ice cream recipe is for those times. Of course, if you wish to stir in whatever at the end–some crushed black raspberries still warm from the garden, a package of chopped peanut butter cups, a swirl of fig preserves, a handful of chopped nougat–we’re not going to stop you. Not even going to try. This recipe has been updated. Originally posted May 25, 2012. –Renee Schettler Rossi
Special Equipment: Ice cream maker (optional)
Vanilla Bean Ice Cream Recipe
Ingredients
- 1 vanilla bean
- 1 1/4 cups whole milk
- 4 egg yolks
- 2/3 cup superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 1 1/4 cups heavy cream
Directions
- 1. Split the bean lengthwise and use the tip of a sharp knife to scrape out the seeds. Place the vanilla bean and seeds in a saucepan along with the milk. Place over medium heat until hot but not boiling. Remove from the heat and let infuse for 30 minutes.
- 2. Mix the egg yolks and sugar in a medium bowl. Remove and discard the vanilla bean from the infused milk. Gradually blend the infused milk into the yolk mixture, using a wooden spoon or a whisk, then set aside while you wash and dry the saucepan you used to infuse the milk.
- 3. Return the milk mixture to the clean saucepan and cook over medium-low heat, stirring constantly, until the custard has thickened sufficiently to coat the back of a wooden spoon. Do not allow the mixture to boil or it will curdle.
- 4. Strain the mixture into a bowl and let it cool slightly. Cover with plastic wrap, gently pressing the wrap directly against the surface of the custard to prevent a film from forming, then refrigerate until chilled through, maybe 4 to 6 hours if you’re impatient or, preferably, 24 hours if you’re the sort who can tolerate a little anticipation. (Here’s the thing. The longer the custard stands in the refrigerator, the more flavor will develop.)
- 5. Stir the cream into the custard.
If using an ice cream maker, follow the manufacturer’s directions.
If using your own devices, transfer the mixture into a shallow freezer-proof container, such as a roasting pan, and freeze until ice crystals form at the edges, about 2 hours. Turn it into a bowl and beat with a hand-held electric mixer or a whisk. Pour the mixture back into the container and return to the freezer. Repeat every 2 hours until the ice cream is completely frozen.
Just a handful of the infinite number of variations you can conjure…
- Honey Ice Cream: Stir in 2 tablespoons honey w
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When Renee says in the LC note that this recipe is pure, she’s right. It’s absolutely virginal. Last week The One and I bought a new electric ice cream maker in preparation for the summer, and we had to christen it with this recipe. Now, I’m not a vanilla fan in the least, and if it ain’t chocolate, it ain’t for The One. We tend to think of vanilla as a default flavor as it usually tastes bland, artificial, or like it’s been sitting in the freezer for months.
But this recipe is voluptuous, creamy, and powerful. We used a Tahitian vanilla bean, and instead of ditching it after steeping it in the milk for 30 minutes, we kept it in the mixture until the very last minute–right before we started churning. The color of our booty was more yellow than the ice cream in the picture, and I loved the nearly imperceptible crunch of the seeds, as they gave off a tiny pop of extra vanilla flavor.
Being us, we made two quarts of the stuff—two pints were snow-driven pure vanilla, two were caramel swirl. I made a batch of homemade caramel (I just cooked sugar and water until it turned the color of a copper penny, then poured in some cream and added a pinch of salt). When I tested the caramel by freezing some in a dish, it was as hard as brittle candy, and I wanted flowing, seductive, luscious caramel oozing from the vanilla ice cream. I wrote David Lebovitz, the king of ice cream, and he said to add some vodka to the caramel. It’s tasteless and doesn’t freeze, so it prevents the caramel from hardening.
Well. I added about 1/4 cup to a pint of caramel, and swirled the gooey mess into the two remaining pints of ice cream. Holy go to war. It was truly the best ice cream I’ve ever made–and I say this having spent years perfecting my pistachio gelato.
We had our friends Carlotta and Ed over for a summer supper of ribs, potato salad, and ice cream. For a few years now Carlotta has prattled on about how fabulous the ice cream is from some dairy in Nowhereville, Connecticut. I just waited and watched her face. Spoonful one, surprise. Spoonful two, a check to make sure taste one wasn’t wrong. Spoonful three, all memories of that godforsaken dairy were wiped away.
I urge anyone who has even the most remote interest in ice cream to make this. I promise you, you won’t be disappointed.
[Confession: I cheated. I didn’t bother to wait 4 to 6 hours for the custard to chill through. I just poured it into a metal bowl and set that in a larger metal bowl filled with ice and water. Thirty minutes later I was churning, baby.]
David, your ice cream sounds AMAZING! I couldn’t resist chiming in because reading that you turned to DL while in the grips of a caramel conundrum sounds like something I’d do (and I am not a friend of his).
However, I was once making his banana cake and had a serious icing question. I wrote to him on his blog as I set off for work, and by the time I arrived at my desk, he’d responded. And I live half a world away from his home in Paris! He’s the guy you turn to in a fix! Maybe it’s a David thing. You guys are both awesome. A toast to caramel ice cream. Salted, of course.
Darling Jacqui, the ice cream is amazing. That caramel was killer. I’m going to bottle it and sell it as body lotion.
David Lebovitz is a great guy. He’s very thoughtful with his readers and very careful with his recipes. The One and I will have the distinct pleasure of cooking and dining with him at his Paris apartment next week. (Yes, I’ll take lots of pictures and go to the bathroom often to tweet!)
WOW! To me, this feels like the equivalent of when Laverne and Shirley would pop up on an episode of “Happy Days.” Double joy! I can only imagine how much fun you’re going to have. Please make public all the details/photos/tidbits you can share. Have a great trip!
(….so, did I do an all right job of sounding only happy for you and not insanely jealous?)
Oddly enough, this isn’t the first time I’ve been likened to Laverne and Shirley. If technology wills it, I’ll send lots of details. (And, yes, I admire your acting job immensely!)
Oh, the irony! The ad that I’m looking at right now that appeared at the end of this post….after I’ve lusted for your Vanilla Bean ice cream….is for TreadClimber: get to your goal weight fast–just walking. This proves my theory that I gain weight from looking at food. I’ve always known that. Apparently, the ad world knows it, too.
It’s no mistake the online world calls info about you “cookies”!!
They don’t call my info “cookies”, Shugah. They call it “Red Velvet Cake”. They REALLY know a lot about me!
Sassy girl!
Dear Lindsay,
There is a chasm that exists between your and my definition of “indulgence.” Just a little taste does not an indulgence make, in my estimation. My “indulgence” would involve the entire container shown above. And now the ad that’s showing is Drumstick ice cream. Somebody’s out to get me! :)
Fair enough, Jackie, fair enough! And now that you mention it, those ads do sound especially nefarious…and they’re ice-cream-themed, to boot!
Yep. It’s official. I’m TOTALLY making this ice cream. I have 12 egg yolks just begging to be used so I’ll be sure to make this recipe right away! Sorry I have to rush away, now. I have to get to the store for all the missing ingredients!
Go, Brooke! Hope you LOVE it!
Finally! A recipe for my favourite flavour of ice cream…and I don’t even need to get an ice cream maker for my KitchenAid…life just doesn’t get any better! Can’t wait to make it and try it…thanks so much!
P.R. Bain, you’re welcome. We’re happy to see so many vanilla-lovers in the crowd today. Enjoy it!
I am just about to indulge in this SPECTACULAR treat. I used regular, granulated sugar, as I could not locate superfine on short notice. I also used nothing more than a wooden spoon and, the results are PERFECTION!
Love that, Eric. All of it. I envy you at this moment.
I’m going to preapare this amazing ice cream for my little vanilla ice cream lovers. Just clear please, I haven’t whip the heavy cream?
Good morning, Svetlana, and lovely to hear that you’ve taught your little ones well in terms of the best ice cream flavor. No ma’am, no need to whip the heavy cream.
Thank you for comment. I did it!!! Was not easy task for me, because I have no ice cream maker yet. Also first portion of custard curled, but at the end I have a batch of delicious ice cream. It was very interesting experience. The structure was not so smooth as it would have been if processed in the ice cream maker. But the taste is great, even my two-year-old daughter really loves this. Thank you for great recipes.
You are so very welcome, Svetlana! We are ridiculously in love with this recipe and glad to hear you are, too. Just curious, how did you make the ice cream? Did you freeze it in a pan and stir occasionally? Or…?
Yes, exactly as described in “If using your own devices” section. I froze the ice cream in a pan and whipped it every 2 hours using a hand mixer. It’s certainly not the most effective method, and I suppose the texture can be slightly better if using a special device. But it gives me an opportunity to feel the whole process, before purchasing an unnecessary kitchen gadget that only costs and takes space in the kitchen.
Understand completely, Svetlana. I refused to buy an ice cream maker for years, literally more than a decade, before finally doing exactly as you—making a batch by hand to see if I thought I’d make ice cream often enough to warrant investing the money and space in a machine. (We ended up getting one as a wedding present, and I’m so glad we did!) Thanks so much for sharing your experience, look forward to hearing about the next recipe you try!
I made this delicious ice cream last week for a group of friends for “game night”. Because I have 2 freezer bowls for my Cuisinart ice cream maker, I couldn’t make just one batch, could I?
I doubled the recipe and the only change I made was adding approximately 3-4 (+?) tablespoons of Vanilla Bean Puree (Heilala’ brand) in addition to the split vanilla beans (Heilala brand). I added the puree after the cooking process and as it was cooling. I had never used vanilla bean puree before, but I read the puree should be used in the same proportions as vanilla extract. I allowed the mixture to chill over night and pulled the beans out and scraped them right before processing. I love seeds in a vanilla bean ice cream and the puree was a great addition.
To the 2nd batch I added about 1 cup (?) of chopped dark red cherries and some mini semi sweet chocolate chips about half way through the churning process. I really did not pay attention to how much I was adding, but I think there was a bite or two of cherry and chips in every spoon full but not overwhelmingly sweet.
The ice cream was easy to make, creamy, smooth, and delicious. This will definitely be my go to recipe for ice cream. I can’t wait to make it again.
I must try that vanilla bean puree, Cherie, as it sounds wonderful. As do the cherries and chocolate chips!
My ice cream maker has a one gallon capacity. To create enough custard do I simply multiply the ingredients or should i modify any of the amounts?
Hi Tresa, you should be fine to multiply out the ingredients. Let us know how it comes out!
Just made this using 6 egg yolks. The best Ice cream that I have ever made. I will not be buying any more store bought ice cream again.
Now, THAT’S what I like to hear, Meikda.