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.