There’s something about Memorial Day weekend that always feels like the true beginning of summer. The days get longer, the freezer starts filling up with frozen treats, and suddenly homemade ice cream feels less like a project and more like a necessity.
This vanilla bean ice cream is everything I want in a classic summer dessert: rich, creamy, deeply flavorful, and speckled with real vanilla bean throughout every scoop. I made it using Nielsen-Massey vanilla bean paste and their convenient vanilla packets, which gave it that warm, nostalgic vanilla flavor that tastes both elevated and comforting at the same time. It’s simple, timeless, and the kind of recipe you’ll want to keep on repeat all summer long.
Best Classic Vanilla Bean Ice Cream Recipe – Rich, Creamy, and Simple
This classic vanilla ice cream recipe is rich, creamy, and made completely from scratch with real vanilla and just a handful of ingredients. It’s the perfect base for any topping—or delicious all on its own. Whether you’re pairing it with fresh fruit, warm pie, or a sprinkle of granola, this foolproof recipe delivers smooth, scoopable ice cream every time.
Equipment
- ice cream maker
Ingredients
- 1½ cups whole milk 2% works well too
- 2 cups heavy cream
- 1/2 cup sugar divided
- 6 egg yolks
- 1 tbsp vanilla extract Nielsen Massey brand is best
- 2 tbsp vanilla paste Nielsen Massey brand is best
- kosher salt
Instructions
- Combine cream, milk, ¼ cup of sugar, and a pinch of salt in a medium saucepan. Bring mixture just to a simmer, stirring to dissolve sugar. Add in vanilla extract and paste. Let cook, stirring frequently for about 5 minutes.
- Whisk egg yolks and remaining ¼ cup of sugar in a medium bowl until pale, about 2 minutes. Season with a pinch of salt. Gradually whisk in ½ cup warm cream mixture into yolk mixture to temper the eggs.
- Whisk yolks into the pot of the ice cream base. Cook over medium-low heat, stirring constantly, until thick enough to coat a spatula, 7-10 minutes. Do not let this turn into scrambled eggs.
- Strain custard through a sieve into a medium bowl. Season with a pinch of salt. Let cool in the refrigerator for at least 3 hours.
- Process custard in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container; cover. Freeze until firm, at least 4 hours.