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There is nothing more nostalgic or comforting than a scoop of homemade vanilla bean ice cream, especially the custard-style kind made with real egg yolks. Homemade vanilla bean ice cream is luxuriously creamy, perfectly smooth, and bursting with warm vanilla flavor.
Whether you use whole vanilla beans for those gorgeous specks or stick with classic vanilla extract, this recipe creates an ice cream base that tastes like it came straight from a French creamery.
If you’ve never made custard-based ice cream before, don’t worry—it’s easier than it looks—and the end result is worth every minute. Pair the vanilla bean ice cream with fresh fruit, chocolate sauce, or our Bananas Foster recipe for an unforgettable dessert.
We’ve made this vanilla bean ice cream recipe for dinner parties, casual gatherings, holidays, and just random weekends, and it always impresses! The kids love when we add Oreos, too!
Homemade Vanilla Bean Ice Cream Recipe
- Cook Time: 25 minutes
- Total Time: 3–4 hours including pre-chill
- Yield: 1 quart 1x
- Category: Dessert
- Method: Ice Cream Machine
Description
This custard-style vanilla bean ice cream recipe with real egg yolks is luxuriously creamy, smooth, and bursting with warm vanilla flavor—simple yet delicious!
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 5 large egg yolks
- 1 whole vanilla bean, split and scraped
- 1–1.5 tbsp vanilla extract
Instructions
- Make the base:
- If using vanilla bean, split the vanilla bean(s) lengthwise and scrape out the seeds (keep both).
- Add to a medium saucepan.
- Heavy cream
- Whole milk
- Sugar
- Vanilla bean pod(s) and seeds (if using)
- Warm over medium heat until steaming and just beginning to simmer (do not boil).
- Temper the egg yolks:
- In a small glass bowl, whisk the egg yolks.
- Slowly pour in about a 1/2 cup of the hot cream mixture into the bowl with the egg yolks while whisking constantly.
- Pour the warmed yolks back into the saucepan.
- Cook the custard:
- Cook the mixture over medium-low heat, stirring constantly with a rubber spatula, until it thickens slightly and can coat the back of a spoon (about 3–5 minutes).
- Do not let it boil.
- Add vanilla extract (if not using beans):
- Remove the custard from the heat and stir in the vanilla extract.
- Skip this step if you already added vanilla beans.
- Strain the custard:
- Use a fine mesh sieve for a silky-smooth texture.
- Chill completely:
- Remove the vanilla bean pod(s) if used.
- Pour the custard into a glass storage container.
- Refrigerate for at least 4 hours or preferably overnight.
- Pro Tip: If you plan on storing the ice cream, this would be a great time to begin pre-chilling your storage container.
- Churn:
- Pour the cold custard into your ice cream maker (we use and love the Lello Musso Lussino Ice Cream Maker).
- Churn according to the manufacturer’s instructions until thick and creamy.
- Serve immediately or freeze to firm up:
- If freezing (recommended), transfer the soft ice cream to a freezer-safe glass storage container or reusable ice cream tub, and freeze for 4–6 hours or until scoopable.
Notes
Vanilla bean vs extract: Vanilla extract produces delicious ice cream, however vanilla bean gives deeper flavor and classic vanilla specks.
Egg yolks = creaminess: Custard bases always freeze smoother and softer than no-egg recipes.
Make it ahead: Chilling the custard overnight improves texture and depth of flavor.
Serving ideas: Top with bananas foster, chocolate syrup, fresh berries, or fruit compote.
Vanilla Bean Ice Cream FAQs
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