Homemade Vanilla Bean Ice Cream
When you open the freezer and realize that you have no ice cream, it’s almost a catastrophe (at least in my head). But that’s the perfect opportunity to make homemade vanilla bean ice cream!
INGREDIENTS
2 cups + 2 tbsp whole milk
1 1/4 cups heavy cream
3/4 cup sugar
2 tbsp corn syrup
1/4 tsp kosher salt
2 large egg yolks
1 tbsp cornstarch
1 tbsp vanilla bean paste (or vanilla extract)
INSTRUCTIONS
In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.
While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.
When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.
Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.
Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency.
There's truly nothing quite like the creamy, rich taste of homemade vanilla bean ice cream. If you've been thinking about making your own but feel a little intimidated, don't be! I promise it's simpler than you think, and the result is infinitely more satisfying than anything you can buy at the store. Plus, once you master the basic vanilla, a whole world of ice cream possibilities opens up! Tips for the Perfect Scoop Every Time I've learned a few tricks over time that really elevate homemade ice cream. First, don't skimp on the chilling time for your custard mixture. Those 6-8 hours (or even overnight!) in the fridge are crucial for the flavors to meld and for the mixture to get super cold, which helps create a smoother texture during churning. If your mixture isn't cold enough, your ice cream might turn out icy or won't firm up properly. Another thing I pay attention to is the quality of ingredients. Real vanilla bean paste or a good quality vanilla extract really makes a difference. And don't be afraid of the corn syrup – it helps prevent ice crystals from forming, giving you that lovely, scoopable consistency. Also, make sure your ice cream maker bowl is thoroughly frozen. I always keep mine in the freezer so it's ready whenever a sudden ice cream craving hits. Storing Your Homemade Delight (No More 'Ice Cream in a Box' Blues!) So, you’ve churned your magnificent batch of ice cream – now what? Proper storage is key to keeping it fresh and delicious. I always transfer my freshly churned ice cream into an airtight container. A shallow, rectangular container works great because it minimizes air exposure, which is the enemy of fresh ice cream. Press plastic wrap directly onto the surface of the ice cream before sealing the lid to further prevent freezer burn and ice crystals. This method helps maintain that creamy texture for longer. My batches usually last about 1-2 weeks in the freezer before the quality starts to decline, but honestly, it rarely lasts that long in my house! Why Homemade is a Game-Changer (Beyond Just Price!) While making ice cream at home might seem like an effort, it's often more cost-effective than buying premium brands, especially when you consider the quality you're getting. You control the ingredients, meaning no weird additives or preservatives. Plus, the freshness is unbeatable! That vibrant vanilla flavor and velvety texture are hard to replicate with store-bought options, no matter the price tag. Serving Up Your Masterpiece (Beyond Just a Bowl of Ice Cream) Once your ice cream has firmed up, the fun truly begins! A simple bowl of ice cream is always a treat, but why stop there? I love topping mine with fresh berries, a drizzle of homemade hot fudge, or a sprinkle of toasted nuts. It’s also fantastic alongside a warm apple pie, a chocolate brownie, or even as a base for an affogato with a shot of hot espresso. Get creative with your toppings and enjoy the fruits of your labor!
