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Vanilla Bean Ice Cream

  • Author: Julie
  • Total Time: 6 hours
  • Yield: 1 quart 1x


This is the base recipe that I use for all of my ice creams.


  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, sliced and seeds scraped (or 1 tsp vanilla extract)
  • 5 egg yolks
  • 1/2 cup sugar


  1. Place cream, milk, vanilla beans and seeds into a medium heavy-based saucepan. Heat until mixture just starts to simmer.
  2. Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Remove vanilla bean from cream mixture and slowly whisk half of the milk mixture into the egg mixture. Then pour back into the saucepan.
  3. Return mixture back to low heat. Stir constantly with a wooden spoon until the mixture has thickened and coats the back of a spoon.
  4. Pour mixture into a heatproof bowl, fitted with a sieve, and put bowl with the strained ice cream base into a bowl with an ice bath. Cool the base to room temperature and then cover and refrigerate until well chilled (at least 5 hours or ideally overnight).
  5. Pour into ice cream machine drum and follow your ice cream maker’s instructions.
  6. Once mixture is frozen, transfer to a freezer safe container and freeze for up to 1 week.
  • Prep Time: 5 hours 30 mins
  • Cook Time: 30 mins
  • Category: Dessert