French Vanilla Bean Ice Cream
ShareAn easy recipe for creamy custard based homemade vanilla bean ice cream. A classic ice cream flavor everyone should know how to make!
It dawned on me not too long ago that I hadn’t shared a single plain ole vanilla ice cream recipe. Sure, I have plenty of ice cream recipes with vanilla or with a vanilla base, but not a simple straight up vanilla ice cream. Which meant that I clearly needed to fix that!
According to all of the random ‘most popular’ ice cream flavor lists I came across, vanilla is definitely up there. It ranked in the top 3 on every list I found. Would you rank vanilla in your top 3 favorite flavors? I’m probably the wrong person to ask because I love SO many ice cream flavors. But, there’s just something special about a really good vanilla ice cream. You can eat it plain, with absolutely any topping you desire, on top of pie or next to a slice of cake. I wouldn’t say that about most other flavors.
Ditch the store bought and whip up this flavorful custard based vanilla bean ice cream (aka French vanilla ice cream). What makes it French? The custard base. Which if you’ve been following along for a while, you’ve noticed that’s my preferred method of making ice cream. It’s just so incredibly creamy and doesn’t freeze as hard as Philadelphia style, which doesn’t contain egg yolks. It’s worth every ounce of effort.
Need the perfect vanilla ice cream for your next party… or day ending in Y? Be sure to try this French vanilla bean ice cream! I promise you’ll love it!
French Vanilla Bean Ice Cream
Ingredients
- 1 1/2 C whole milk
- 1 1/2 C heavy cream
- 3/4 C granulated sugar
- Pinch salt
- 1 vanilla bean
- 5 large egg yolks
- 1/2 tsp vanilla extract
Instructions
- Add 1 cup heavy cream to a medium bowl with mesh strainer set on top. Set aside.
- Add remaining heavy cream, milk, salt and sugar to a small saucepan. Split vanilla bean lengthwise, scrape the vanilla bean contents into the saucepan along with the split vanilla bean pod. Stir to combine ingredients and dissolve sugar. Cook over medium heat until mixture begins to steam and bubble around the edges.
- While whisking egg yolks, slowly pour roughly 1 cup of hot milk mixture into yolks. Transfer mixture into saucepan. Stir to combine. Continue cooking until the mixture coats the back of a wooden spoon or rubber spatula. Pour through the mesh strainer into the reserved heavy cream. Place vanilla bean in custard mixture. Stir in 1/2 tsp vanilla extract, if desired.
- Cool over an ice bath to room temperature. Cover and chill thoroughly, at least 4 hours or overnight.
- Discard vanilla bean. Churn according to manufacturer's directions. Transfer to a freezer safe container, freezing until solid, roughly 4-6 hours or overnight.
Notes
More ice cream recipes to try:
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Vanilla is my very favorite you know :)
I was thinking about that as I was writing the post lol :)
Love a good recipe for good ole vanilla. Can’t go wrong with a classic! I’d smoosh the ice cream between two cookies just because! I love seeing those vanilla bean specks :)
If I’d only had cookies to make that perfect sandwich… next time! :)
Vanilla isn’t my favorite, but sometimes It is a good choice because it’s like blank canvas for toppings. I have to say your photos are making me crave it… oh and your cookies and cream too!
I agree! Though it typically isn’t my first choice, it is perfect for toppings and pairing with other food.
A subscription to this blog is seriously a wonderful thing! Rachel, I love you more with every post! I was just thinking about making homemade ice-cream, so this post was good timing. :)
Thanks for the sweet comment! :)
Oh my goodness, those flecks of vanilla bean are absolutely gorgeous! Although I’m a huge chocoholic, I recently rediscovered how much I adore plain French vanilla ice cream this summer. There’s something so rich and indulgent about its simplicity, and the vanilla bean really makes a difference. I wish I could stick a spoon right through the screen to sneak a taste of yours! :)
Thanks so much Amy! :)
Rachel, this ice cream is just beautiful. I love that you’re featuring “regular” vanilla ice cream. This is so simple, but honestly, I would prefer your vanilla ice cream over most versions. The little vanilla bean flecks are to die for!
Thanks Kathi!
Sometimes plain vanilla is anything but plain! I can’t wait to try this in my new ice cream maker! I always keep French vanilla on hand for photos (and my husband) and it would be so nice for it to be homemade! Pinned
Thanks Lindsey! I hope you and your husband enjoy it :)
This is my wife’s absolute favorite kind of ice-cream and now we can make it ourselves. This is also better for us than the perry’s version. Thanks.
Enjoy!! :)
Your recipes look AMazing!! Can’t wait to try some of the ice creams but I was just wondering what type or brand of ice cream maker do you use?
I use a Cuisinart 1 1/2 quart ice cream/sorbet maker. And thank you. :)
I made this Vanilla Bean Ice Cream recipe today… I sent my husband a text message with a photo… He’s leaving work early, because – Vanilla Bean Ice Cream!!! I tasted it and can’t wait till he gets home so we can dig in! Thanks so much, Rachel!
I hope you both enjoyed it! :)