Best Homemade Vanilla Bean Ice Cream with Fresh Custard Base

Prep: 30 minCook: 15 min8 servingsmediumAmerican
Best Homemade Vanilla Bean Ice Cream with Fresh Custard Base

Rich and creamy vanilla ice cream made from scratch with real vanilla bean and fresh custard base. This classic frozen dessert features deep vanilla flavor from both vanilla bean seeds and extract, creating an indulgent treat perfect for any occasion. The custard base ensures silky smooth texture while the vanilla bean adds visual speckles and intense flavor that store-bought versions can't match.

VegetarianGluten-FreeNut-Free

Ingredients

8 servings
  • 1 cup whole milk
    2% milk1:1lower fat

    slightly less creamy

    Full guide →
  • ¾ cup granulated sugar
  • 2 cups heavy cream
    half and half1:1lower fat

    less rich texture

    Full guide →
  • ¼ tsp salt
  • 1 vanilla bean
    2 tsp vanilla extract1:1vegetarian

    use total 3 tsp vanilla extract

    Full guide →
  • 6 large egg yolks
  • 1 tsp vanilla extract(optional)

Instructions

  1. 1

    Warm milk, sugar, salt and 1 cup heavy cream in deep sauce pan

  2. 2

    Split vanilla bean lengthwise and scrape out seeds

  3. 3

    Add vanilla bean seeds and pod to milk mixture, cover and heat until just before boiling

  4. 4

    Remove from heat and steep for 20 minutes, then remove vanilla bean pod

  5. 5

    Whisk egg yolks in medium bowl

  6. 6

    Very slowly pour warm milk into yolks while whisking constantly

  7. 7

    Transfer mixture back to sauce pan and cook over medium heat

  8. 8

    Stir constantly with spatula, scraping bottom until custard thickens and coats spatula

  9. 9

    Pour remaining heavy cream into large bowl

  10. 10

    Strain custard into bowl with cream and whisk to combine

  11. 11

    Add vanilla extract and cool over ice bath to room temperature

  12. 12

    Cover and chill overnight

  13. 13

    Churn according to ice cream maker instructions without over churning

  14. 14

    Transfer to container, cover and freeze until firm

Tips

Tip 1

Temper the eggs slowly by adding warm milk gradually while whisking to prevent curdling and ensure smooth custard texture.

Tip 2

Don't skip the overnight chilling step as it allows flavors to develop and ensures proper churning consistency.

Tip 3

Stop churning when ice cream reaches soft-serve consistency to avoid over-churning which can create butter pieces.

Good to Know

Storage

Store covered in freezer for up to 2 weeks for best quality

Make Ahead

Must be chilled overnight before churning, can be made 3 days ahead

Serve With

Let soften 5-10 minutes before scooping if very firm

Common Mistakes

Watch

Add milk too quickly to eggs to avoid scrambling

Watch

Don't over-churn to avoid creating butter pieces

Watch

Cool custard completely before churning to ensure proper texture

Substitutions

vanilla bean→
2 tsp vanilla extract1:1vegetarian

use total 3 tsp vanilla extract

Full guide →
heavy cream→
half and half1:1lower fat

less rich texture

Full guide →
whole milk→
2% milk1:1lower fat

slightly less creamy

Full guide →
Find more substitutions →

FAQ

Can I make this without an ice cream maker?

While possible using the freeze-and-stir method, an ice cream maker produces much better texture and consistency for this custard-based recipe.

What if I don't have vanilla beans?

Use 3 teaspoons total vanilla extract instead, adding 2 teaspoons during cooking and 1 teaspoon at the end for similar flavor depth.

How long does homemade ice cream keep?

Store covered in freezer for up to 2 weeks for best quality, though texture may become harder after the first week.