Pure, Creamy Vanilla Bean Ice Cream

27 Aug

As we hang onto the final summer days, we are clinging to all things warm-weather related around here.  I’m truly a summer girl who adores living in flip flops.  It is with reluctance that I’ll bid sweet summer goodbye.  Sniff sniff.

It’s true, you did just read about Bananas Foster “Split last week.  I  have a mini obsession with ice cream right now.  I am determined to make – and eat – as much ice cream as possible before the weather turns.  It turns in  a matter of days here.  Like, after a 72-hour fall season, we’ll launch into a 6-month deep freeze.  Okay, I exaggerated.  But only a little.

Moving on.  Onto our happy topic – ice cream! 🙂

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – all natural goodness

Yeah!  Ice cream somehow just makes people smile.  If you’re like me, you like to keep things pretty simple on a day-to-day basis.  That’s what this is – simple and oh-so-satisfying.  Vanilla bean is my favorite ice cream flavor in the whole wide world.  Pure, natural, and nothing artificial about it.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – Just a handful of ingredients

There are only 5 ingredients that go into this treat.  This recipe uses eggs, which results in a rich, creamy ice cream.  I also like to make the basic no-egg version, which is much lighter in texture.  I guess it depends on mood and preference.  The boys and I easily devour both.

Creamy Dreamy Vanilla Bean Ice Cream

Creamy Dreamy Vanilla Bean Ice Cream – got a spoon?

Because of this ice cream’s thick/creamy texture, it can set up pretty firmly in the freezer.  If it does, just set it on the counter to soften a bit before serving.  It’s soooo worth it.

The flavor of this ice cream reminded me of vanilla bean creme brulee.  Except it’s frozen.  Can’t go wrong with that.  Enjoy, and save some for your peeps!

RECIPE (about 10 servings)


1 1/2 cups whole milk
1 1/2 cups heavy cream
1 whole vanilla bean
2 large eggs + 3 large egg yolks
1/2 cup white sugar


Combine milk and cream in medium saucepan.  Using sharp knife, split vanilla bean in half, lengthwise.  Scrape out all the seeds into the saucepan.  Put bean pod in saucepan (there’s lots of flavor left in pod.)  Bring mixture to slow boil.  Reduce heat to low, and simmer 30 minutes.  Stir frequently.  If you get a little milky film on top, don’t worry about it.   Just stir away.

Combine 2 eggs, 3 yolks, and sugar in a medium bowl.  Lightly beat until mixture is thick, smooth, and pale yellow.  Remove bean pod from milk mixture.  Measure out 1 cup of the hot mixture.  Gradually pour the cup of milk mixture into the egg mixture in a slow, steady stream while whisking (can also use a mixer on low speed.)  When combined, pour egg/milk mixture back into saucepan.  Stir constantly over low heat until mixture is thick enough to coat spoon.  Do not let it boil.  If using thermometer, it should be around 170F.

Transfer to a bowl, cover with plastic wrap directly over custard, and chill completely.   Takes at least a few hours chill, so do this overnight if you like.

Pour chilled custard into ice cream maker and churn until thickened, about 25 min.  Transfer to airtight container and place in freezer to set.

posted by chewoutloud

7 Responses to “Pure, Creamy Vanilla Bean Ice Cream”

  1. epicureantease August 27, 2012 at 12:06 pm #

    Yummmm!!! Looks FABULOUS!!! 🙂

  2. myhealthyohana August 27, 2012 at 4:49 pm #

    We love vanilla bean ice cream too! Yours looks delicious 🙂

  3. petit4chocolatier August 27, 2012 at 7:15 pm #

    Elegant & delicious!

  4. trkingmomoe August 28, 2012 at 7:17 am #

    Yum…great recipe for hot summers. Thanks for sharing.

  5. gottagetbaked August 28, 2012 at 10:54 pm #

    Yes! I love finding ice cream recipes that don’t require an ice cream maker. One of my goals this summer was to make ice cream but it hasn’t happened yet (and summer is pretty much over). I guess I’ll just have to spend my autumn trying all the recipes I’ve accumulated, including this one 😉


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