I feel like vanilla is such an underrated ice cream flavour. I love this vanilla bean ice cream because it’s a timeless classic – perfect for any time of the year. It’s absolutely divine scooped over a warm pie, but equally delicious served on its own on a hot day. I love a good no-churn ice cream recipe, but because this is such a simple flavour, I wanted it to have the perfect texture. Using custard as a base AND using and ice cream maker ensures a light, fluffy, and creamy ice cream that scoops like a dream.
*This recipe makes enough ice cream for 5-6 servings.
*This ice cream flavour is super simple, which is why it is important to use good quality vanilla. I love using vanilla bean paste because I am a massive fan of those tiny little specks, but any good quality extract will work too.
*While cooking the custard (both times) be very careful not to boil the mixture. If boiled at any stage, you risk scrambling the eggs. This completely ruins the texture and taste of the ice cream.
*This recipe uses an ice cream machine and results in a smooth, light and airy ice cream. I have not tried this recipe with the no-churn method. Be sure to completely chill your mixture before churning for optimal results.
*Although this recipe is a vanilla flavoured ice cream, it is also the perfect base to experiment with new and unique flavours. You can try various add-ins such as fruit compote, chocolate chips, caramel etc.
- Ice-cream Maker
- Electric Whisk
- 4 egg yolks
- 160 g granulated sugar
- 350 g heavy cream
- 122 g whole milk
- 1/2 tablespoon pure vanilla extract
- beans from 1 vanilla pod
- In a large mixing bowl, add the egg yolks and sugar. Using an electric whisk, beat for about 5-6 minutes until pale and increased in volume.
- In a saucepan, add the cream, milk and vanilla beans from the pod (do not add the extract yet). Cook on low heat until simmering (not boiling), stirring constantly.
- Switch to a hand whisk and in a slow, steady stream, add in half of the cream into the egg yolks. Make sure you are whisking constantly and adding the mixture very slowly, otherwise you risk scrambling the eggs. Now pour the heated yolk mixture back into the pan with the rest of the cream and place back on low heat.
- Cook, again whisking constantly, until the mixture thickens slightly and coats the back of the spoon. Do not boil. Remove from the heat and add the vanilla extract.
- Pass the mixture through a sieve to make sure there are no bits of egg remaining. Let the mixture cool down slightly and then place in the refrigerator until completely chilled (about 2-3 hours).
- Set up your ice cream machine according to manufacturers instructions and run for the required amount of time.
- Pour churned ice cream into a freezer-proof container with a lid and place in freezer for at least 4 hours before consuming.