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Vanilla Bean Ice Cream

Author: Charlotte Bothe

Vanilla Bean Ice Cream Recipe

This ice cream features the strong, true flavor of vanilla. Serve it in an ice cream sandwich, or use it to make any of your favorite summer desserts à la mode.

View step-by-step
directions on our blog

At a glance

Prep
Total
Yield
1 quart
Nutrition information

Ingredients

Choose your measure:

  • 2 cups milk
  • 2 cups heavy cream
  • 1 tablespoon King Arthur Pure Vanilla Plus, vanilla bean paste, Vanilla Bean Crush, or vanilla extract
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 teaspoon xanthan gum, optional; for creamier texture

Instructions

  1. Freeze the work bowl of an ice cream maker according to the manufacturer's instructions.
  2. Pour the milk and cream into a saucepan set over medium-high heat, and bring it just to a boil. Add the vanilla, remove from the heat, and let sit in the saucepan at room temperature for 30 minutes.
  3. In another saucepan, beat together the egg yolks, sugar, and xanthan gum until light and airy. Stir the warm milk into the egg yolk mixture.
  4. Heat the yolk/milk mixture (custard) over low heat, stirring with a heatproof spatula until it thickens somewhat; it'll be approaching the thickness of heavy cream and will register between 170°F and 180°F on a digital thermometer.
  5. Remove the pan from the heat and let the custard cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
  6. Transfer the mixture to an ice cream maker. Freeze according to the manufacturer's instructions.
  7. If you prefer soft, creamy (soft-serve) ice cream, serve immediately. For a firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.
  8. Yield: about 1 quart.

Nutrition Information

  • Serving Size about 1/2 cup
  • Servings Per Batch 8 servings
Amount Per Serving:
  • Calories 309
  • Calories from Fat 226
  • Total Fat 25g
  • Saturated Fat 15g
  • Trans Fat 1g
  • Cholesterol 175mg
  • Sodium 51mg
  • Total Carbohydrate 18g
  • Dietary Fiber 0g
  • Sugars 16g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.