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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Vanilla Bean Ice Cream

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Vanilla Bean Ice Cream

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Since it had been a bit warmer lately, I thought that it was time to bring my ice cream maker out of hibernation. Vanilla ice cream is my favorite ice cream and since I had picked up some vanilla beans a while ago and I had been impatiently waiting to make some. I started with my basic ice cream recipe and added a few extra egg yolks to make it even creamier. By the time the mixture was done cooking it was really thick like custard and I could have eaten it all just like that with a spoon. But my goal was vanilla ice cream and not vanilla custard. I used some vanilla sugar that I had made myself by placing the used vanilla bean pods into the container with the sugar. The vanilla bean ice cream turned out really well. It was nice and creamy and the vanilla flavour was nice and strong, just the way I like it. The ice cream was full of nice dark flecks of vanilla bean. I don’t seem to have much luck taking photos of ice cream. It always seems to melt before I get a shot that I like.

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Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

Prep Time:4 hours 45 minutes Cook Time:15 minutes Total Time:5 hours Servings: 4
ingredients
  • 1 vanilla bean pod
  • 1 cup heavy cream
  • 1 cup milk
  • 1/2 cups vanilla sugar
  • 4 egg yolks
directions
  1. Slice the vanilla bean open lengthwise and scrape out the seeds.
  2. Heat the cream, milk, sugar and vanilla bean seeds in a sauce pan until it almost boils, about 5 minutes.
  3. Reduce the heat to low.
  4. Add one table spoon of the cream mixture to the eggs to temper them.
  5. Add the egg mixture to the sauce pan.
  6. Cook at low heat until it thickens and can coat the back of a spoon.
  7. You may want to strain the mixture at this point to remove any bits that may have formed while cooking.
  8. Chill the mixture in the fridge.
  9. Freeze according to the instructions for your ice cream machine.
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Similar Recipes:
Vanilla Bean Cheesecake
Sweet Corn Ice Cream
Mastic Ice Cream
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Reader Interactions

Comments

  1. I agree with you about taking shots of ice cream and sorbet! It’s a complete flurry of hurry, hurry, hurry!

    This looks delicious nonetheless. Pure vanilla is a very special treat. Please keep making ice cream!

    Reply

  3. Oh, just look at that delicious ice cream! Vanilla is one of my very favorite flavours. Another fine recipe from Kevin’s kitchen!

    Reply

  6. Amazing!!! We have a product here in the states called vanilla bean crush. I think you can order it from the King Arthur Flour company. It is like a paste of vanilla beans plus extract. I will have to try that in some ice cream, as it is much less expensive than buying the whole pods.

    Reply

  7. I was just thinking about making vanilla bean ice cream and I have vanilla sugar too! Thanks for the recipe!

    Reply

  13. That icecream looks perfect just the way it is shown. Personally, I hate hard icecream so your pic with it softening around the outside just a bit is just how I like my icecream.

    Reply

  16. I just bought an ice cream maker and now I’m anxiously awaiting its arrival in the mail!! I love that you use REAL vanilla – makes a huge difference… I’m a sucker for those polka dots.

    Reply

  22. That’s my favorite flavor of ice cream too. And it was 100 degrees here today! I sure wish I had some of that right now!

    Reply

  23. Kevin, I am so glad I opened your blog again. I am looking for a recipe for an ice cream where the eggs won’t be fresh and put to the fridge (because I do not have my own chicks, I am afraid a bit of salmonela)… you gave me the perfect recipe! I will try it right on! (my son already asked me if I can make an ice cream too…) thank you!

    Reply

  27. I love real vanilla ice-cream, just like that!
    I don’t enjoy vanilla ice-cream which I can’t even see the spots of vanilla. Then I get the feeling of being duped that I was served ice-cream with just vanilla essence :O

    Reply

  30. we’ve got vanilla, french vanilla, less sugar vanilla, lite vanilla, vanilla yogurt, and vanilla bean ice cream, just to name a few. vanilla bean is far and away my favorite, and yours looks fantastic.

    Reply

  32. I love vanilla Kevin is so delicious and this look wonderful and you dont believe this: I post an apples tarta so nice with this Vanilla Ice cream. Yummy recipe!!xGloria

    Reply

  33. Ice cream is so difficult to photograph! You should put your bowl in the freezer before photographing. Make sure everything is set up, including your camera before you finally make that shot. Prepping before hand makes a huge difference. Regardless, I think you have a very nice shot!

    Reply

  42. Looks delicious Kevin. Whenever i photograph ice cream I stick the dish I’m putting it in into the freezer for about 20 minutes to get it nice and cold. It keeps the ice cream from melting too quickly.

    Reply

  44. It looks great and I agree, frozen dessert photos are the worst. Its like a ticking time bomb…

    I tried some “fancy” plating with a gelato (not posted yet) recently and I just couldn’t get a photo I liked. I kept trying to adjust things here and there to get it just right, until finally, everything fell apart and made quite a fantastic mess. lol, my first ever food photo shoot that required a total re-do.

    Reply

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