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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
Cuisine: American
Keyword: ice cream, vanilla bean
Servings: 1 quart
Calories: 2159kcal
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 ⅛ 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.


Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 2159kcal | Carbohydrates: 171g | Protein: 25g | Fat: 157g | Saturated Fat: 93g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 48g | Cholesterol: 1289mg | Sodium: 289mg | Potassium: 592mg | Sugar: 160g | Vitamin A: 6583IU | Vitamin C: 2mg | Calcium: 533mg | Iron: 2mg