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+ servings

Vanilla Bean Ice Cream

Classic creamy and delicious!
Prep Time15 mins
Cook Time30 mins
freezing8 hrs
Total Time8 hrs 45 mins
Course: Desserts, Ice Cream
Servings: 1 quart
Author: Tricia


  • Ice cream maker


  • ¾ cups whole Milk
  • ¾ cups sugar
  • 1 pinch salt
  • 1 ½ cup heavy cream, divided
  • 1 whole vanilla bean, split lengthwise
  • 4 whole egg yolks


  • Warm the milk, sugar, salt and ½ cup of cream in a medium saucepan until hot.  Do not boil.
  • Using a sharp knife, scrape seeds from vanilla bean and add them to the hot milk mixture, along with the vanilla pod.
  • Remove milk mixture from heat, cover, and let it steep for 30 minutes.
  • Warm the vanilla milk mixture again until hot, but not boiling.
  • Whisk egg yolks in a small bowl and add 1/8 cup of the warm milk mixture.
  • Whisk until combined and then add the yolk mixture into milk mixture.
  • Stir constantly over medium heat until mixture thickens.
  • Remove vanilla pod and stir remaining 1 cup of cream into the custard to cool it.
  • Chill thoroughly in the fridge, at least 3-5 hours, overnight is even better.
  • Churn the ice cream in the ice cream maker according to the manufacturer’s instructions.
  • Store the ice cream in a freezer safe container and freeze until ready to serve.


Recipe adapted from Melissa on Tasty Kitchen