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The Creamiest Vanilla Bean Ice Cream, 3 scoops in a white bowl with a small wooden spoon, 2 whole vanilla beans on the table

The Creamiest Vanilla Bean Ice Cream Recipe

My vanilla bean ice cream recipe is better than the recipes in the ice cream maker manual. I've tested it many times and have figured out how to make it creamy and delicious. The Creamiest Vanilla Bean Ice Cream Recipe will become your family favorite. Note that for best results you need to freeze the ice cream bowl and prepare the vanilla milk the day before.

Course Dessert
Cuisine American
Keyword nut free ice cream, vanilla bean ice cream, vanilla ice cream
Prep Time 10 minutes
Cook Time 40 minutes
freezing time 4 hours
Total Time 4 hours 50 minutes
Servings 8
Calories 210 kcal
Author Sharon @ Nut Free Wok

Ingredients

  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 whole vanilla bean pod
  • 2 cups heavy whipping cream

Instructions

Preparations the Day Before

  1. Freeze ice cream maker freezer bowl overnight.

  2. Combine the milk and sugar in a small sauce pan.

  3. Use a sharp knife to split the vanilla bean in half lengthwise and scrape the black seeds and add the paste and vanilla bean to the milk.

  4. Simmer the milk on low heat until the milk starts to bubble and the sugar is dissolves, remove from heat, and allow the milk to cool to room temperature.

  5. Place the vanilla milk, the heavy cream, and a large clean mixing bowl in the back of your refrigerator for a few hours or overnight.

To Make the Ice Cream

  1. When you are ready to make your ice cream, vigorously shake the carton of cream for 1 minute and place in the freezer for a few minutes.
  2. Plug in the ice cream maker, have all your parts ready, and leave the frozen ice cream freezer bowl in the freezer until the last minute.
  3. Shake the whipping cream container again and empty it into the whipping cream into the chilled mixing bowl (scoop out any lumps of cream that might still be in the container).

  4. Use an electric hand mixer to whip the whipping cream until it's thickened and doubled in volume, 1-2 minutes, stop before it makes peaks. If you don't have an electric hand mixer, you can use a whisk to whip the heavy cream by hand.

  5. Add the vanilla milk mixture and mix for 1 minute (discard or reserve the vanilla bean for other purposes).

  6. Pour the vanilla base into the freezer bowl and set it up according per your machine's instructions.
  7. Churn for 20-25 minutes until the ice cream thickens.
  8. Transfer the partially frozen ice cream mixture into a 6 cup or larger capacity container, cover, and freeze for 4 hours or more before serving.