Pure and simple vanilla bean ice cream. So creamy, rich, and perfect
So do you like things classic, or do you like to mix it up? Usually I like to mix it up, but when it comes to ice cream I do love the classic vanilla flavor. If you use actual vanilla beans, then I am sold. It might even beat out Double Cookie Dough or Peanut Butter Lover’s, which is really hard to do.
Almost 12 years ago I went on my first cruise. It was our honeymoon, and I was beyond thrilled to go on a cruise. It was something I always wanted to do, but my parents never took us on one. My dad gets motion sickness, and was afraid he would get sick. Since, I have convinced him that he would be fine, and now he goes on cruises frequently. So much so, we have to make fun of him for it. Anyway, on my first cruise they had a little ice cream shop that we liked to go to in the afternoon. They had a homemade vanilla bean ice cream, with flecks of real vanilla beans. I think that was the first time I realized that vanilla wasn’t just something you put in cookies that came from a bottle. We absolutely loved that ice cream, and that year for my birthday my husband got me an ice cream maker.
I have tried a few different vanilla ice cream recipes over the years, but this is by far the best. It is the creamiest, and has the most vanilla flavor, without being over powering. This version of vanilla ice cream is an egg custard base. That means there are a couple extra steps involved, and it will take time to chill. But TRUST me, it is totally worth every second!
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream
- 1 vanilla bean , split in half lengthwise
- 6 egg yolks
- 3/4 tsp vanilla
- In a saucepan over low heat, heat the milk, sugar, 1 cup of the heavy cream and the salt. Stir until the sugar is dissolved. Scrape the seeds from a vanilla bean, and add to the milk, add the rest of the bean as well. Cover. Remove from heat and let steep at room temperature for 30 minutes.
- Pour 1 cup heavy cream into a large heat safe bowl. Place a fine-mesh sieve on top. In a separate medium sized bowl whisk the egg yolks. Slowly add the warm milk mixture to the eggs, whisking constantly. Pour back into the saucepan. Return the saucepan to the stove, and heat over medium-low. Using a rubber spatula stir constantly, until the mixture thickens to coat the back of the spatula (170-175 degrees). Pour the mixture the sieve into the bowl with the heavy cream. Add the vanilla extract and stir until well combined. Put the bean into the mixture as well. Cover and place in the fridge until cold. Can take up to 8 hours, over night works great.
- Once milk mixture is cold churn in an ice cream maker following the manufacturer's instructions. Once finished transfer to an air tight container. Place in the freezer for at least an hour before serving.
Recipe from Brown Eyed Baker