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Homemade Vanilla Bean Ice Cream

  • Author: Jennifer_E
  • Prep Time: 30 minutes
  • Cook Time: 10 hours
  • Total Time: 10 hours 30 minutes
  • Yield: 12 servings 1x
Scale

Ingredients

For Ice Cream:

  • 3 eggs
  • 1 cup of sugar
  • 5 3/4 cup of milk, separated
  • 3/4 cup whipping cream
  • 2 teaspoons of vanilla bean paste (could sub 2 teaspoons vanilla extract)

For Ice Cream Maker:

  • 1 cup of rock salt
  • 1 bag of ice

Instructions

  1. Set up a bowl that is tempered and large enough to accommodate at least 5 cups of hot liquid and an ice bath.  I used a large pyrex bowl in a large mixing bowl.  **Don’t put bowl in ice yet or it could shatter once hot liquid poured in
  2. In a sauce pan, whisk eggs, and sugar until well blended.  Stir in 4 cups of milk, reserving 1 & 3/4 cup for later step.
  3. Cook over low to medium heat until mixture is thick enough to coat a spoon and thermometer reads at least 160 degrees, whisking almost constantly.  Do not allow the mixture to boil or stick to the bottom.  For me it usually hits this point around 165 degrees.  Remove from heat immediately and set aside.
  4. Transfer mixture into the large tempered bowl and set this bowl into your ice bath. 
  5. Let cool for 2 minutes, stirring occasionally so that whole mixture cools.  Stir in remaining milk, whipping cream, and vanilla bean paste.
  6. Let cool at room temperature for another few minutes
  7. Press plastic wrap to surface of mixture (helps prevent congealing)
  8. Cover and refrigerate at least 3 to 4 hours or overnight
  9. Remove plastic wrap and pour into metal cylinder of ice cream maker
  10. Add paddle and close lid
  11. Make sure ice cream maker cylinder isn’t more than 2/3’s of the way full as the mixture will expand
  12. Add 2 inches of crushed ice on each side of the cylinder and then 1/4 cup of rock salt
  13. Alternate ice and rock salt in this manner until reaching top of ice cream maker making sure to stay below drain hole
  14. Turn ice cream maker on and let it go
  15. If you put it in a room and shut the door since it’s so loud, make sure that spot won’t be damaged by water that may drain out as the ice melts
  16. Check the bucket every hour or so to make sure it still has ice and refill ice as needed.  There is no need for adding more salt
  17. If your maker doesn’t have automatic shut off, once maker slows down or starts sounding labored the ice cream is ready
  18. Serve immediately or put in bowls and store in freezer

Notes

I do not recommend freezing the ice cream within the metal cylinder as it takes on the metallic flavor

  • Category: Dessert
  • Method: Stove Top and Ice Cream Maker
  • Cuisine: American

Keywords: best homemade vanilla ice cream, vanilla bean ice cream

Find it online: https://homemadesbetter.com/homemade-vanilla-bean-ice-cream/