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Vanilla Bean Ice Cream
🍰 Desserts

Vanilla Bean Ice Cream

🍰 Desserts

Custard-base vanilla ice cream, the benchmark every other flavour is measured against. Cold, creamy and scoopable — no ice crystals, no apologies. Serve in chilled bowls or cones straight from the freezer.

Prep 30 min Cook 3 min Serves 5 Medium

Ingredients

  • Heavy Cream1/4 cup
  • Salta pinch
  • Milk1 litre
  • Sugar1/2 cup
  • Vanilla Extract1 cup, chopped
  • Egg Yolk1 cup, chopped

Instructions

  1. 1

    Chill the mixture base thoroughly before churning — cold bases freeze with finer, creamier texture.

  2. 2

    Dissolve the sugar into the base — warm gently for custard styles, just stir for fruit bases.

  3. 3

    Stir or blend the heavy cream through the chilled base until smooth and evenly flavoured.

  4. 4

    Churn until it holds a soft peak and mounds slowly off the paddle.

  5. 5

    Ripen in the freezer overnight for the cleanest scoops.

Chef's tip

With butter-based batters, cream until the mixture actually lightens in colour; that trapped air is your rise.

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Watch how it's made

Video: HOMEMADE VANILLA ICE CREAM RECIPE (ONLY 3 INGREDIENTS) | NO EGGS | NO ICE CREAM MACHINE · on YouTube