Homemade Small Batch Vanilla Bean Ice Cream Recipe

With the help of a great ice cream maker, this homemade Small Batch Vanilla Bean Ice Cream is incredibly simple to prepare and yields a gloriously rich homemade ice cream made from real vanilla beans. 

Over the past year, my family and I have worked on crafting a delicious recipe for homemade ice cream. The inspiration spurred out of a need to find a way to help our youngest take her allergy medication and ice cream was the best way to do it! With this homemade vanilla ice cream recipe we’ve been able to keep in mind the ingredients that go into this easy recipe and save a little more money in the process. Scroll down below for the recipe card to make this great recipe that is a fun dessert option for any time of year. 

What Makes This the Best Vanilla Ice Cream

During a recent shopping trip to our local grocery store, my daughter chose a pint of a high-end vanilla bean ice cream that was priced at nearly $9! Curious, I dediced to buy the pint and then began to dissect the ingredient base. The ice cream, no doubt, was delicious and the ingredient list was super short: milk, cream, cane sugar, egg yolks, and vanilla extract. After seeing and tasting the creamy flavor of this ice cream brand I set out to craft my own recipe and test ratios of these ingredients to see how I can achieve the similar rich flavor and creamy texture as we saw in this high-end ice cream brand. Knowing the number of ingredients were few, high-quality ingredients were going to be necessary.

Ingredients for the Small Batch Vanilla Bean Ice Cream

To craft the final product in this ice cream recipe that yields a velvety texture, here are the simple ingredients we need: 

• Heavy Cream: A key ingredient in crafting a creamy and rich ice cream custard. Good quality heavy cream will go a long way to our effort in making the best ice cream.
• Whole Milk: Whole milk helps to create balance in texture with the heavy cream. 
• Vanilla Beans & Vanilla Extract: To achieve the best vanilla flavor in this ice cream, good quality vanilla beans get us there. The single-origin beans from Beyond Good offer a distinct flavor profile that is unmatched. We’ll use both vanilla beans and vanilla extract here. Click here to learn more about the ways Beyond Good is working to craft the best single-origin vanilla and cocoa by sourcing directly from the farmers growing it. 
• Sugar & Salt: Our flavoring agents here though since our focus is on the unique flavor of vanilla we’re using half of the sugar we might find in other recipes. 
• Egg Yolks: In learning more about the difference between French style and American style ice cream, it’s all about the custard base. To achieve the desired consistency, we need a generous amount of egg yolks here. 

Steps to Make this Small Batch Vanilla Bean Ice Cream

Crafting this small batch vanilla ice cream from the list of simple ingredients is incredibly easy with the final process involving the use of the an ice cream machine. That said, the instructions to make this ice cream recipe are specific to use an ice cream machine. The one I’m using for this recipe is the Cuisinart 2-Quart Ice Cream and Yogurt Maker. Here’s how we make it: 

Prepare the Custard

• Start by scooping out 3/4 cup sugar into a small bowl and set to the side. Take the vanilla bean and, using a sharp knife, make a slit down the center of the vanilla bean pod. Carefully use the knife blade to scoop out the seeds from the split vanilla bean. Alternatively, you can use a small spoon to scoop out the seeds. Add the scooped vanilla bean seeds to the bowl of sugar and mix together to combine, infusing the vanilla bean into the sugar.
• In a medium saucepan, combine the cream, milk, kosher salt, the scraped vanilla bean pod, and the vanilla bean sugar. Bring the milk mixture to a simmer, over medium-high heat, whisking until the sugar is completely dissolved.
• In a separate small bowl, separate the 6 egg yolks from the egg whites. Whisk the egg yolks until smooth. Store the egg whites in an airtight container and place in the refrigerator for a future use. 
• Slowly whisk in about 3/4 cup of the warm cream mixture into the beaten egg yolks in a thin stream to temper the yolks to start the custard. Pour yolk mixture back to the saucepan and return it to the stove.
• Stir the egg yolk mixture constantly over medium-low heat with a heatproof spatula, scraping the bottom as you go, until it thickens into a custard and coats the spatula or back of a spoon like a wooden spoon. It will appear pale yellow in color; this is because of the egg yolks. If you have an instant-read thermometer, it should read 170-175° F at this point.

Chill the Custard then Freeze

• Pour the prepared custard through a fine mesh strainer fitted over a large bowl. Add vanilla extract and stir until smooth. Remove the fine mesh sieve and let custard cool completely to room temperature. Cover the strained custard with plastic wrap in an airtight storage container and place in the refrigerator. 
• Refrigerate the custard until very cold, overnight. The next day, when cold, pour the ice cream mixture into an ice cream maker and churn to freeze according to the manufacturer’s instructions Store in a freezer-safe container and freeze for a minimum of 2 hours until ready to serve.

Versatile Ways to Enjoy This Small Batch Vanilla Ice Cream

This recipe has become our favorite way to enjoy a scoop of ice cream with a number of dessert ideas. And considering how easy it is to make regular ice cream or something as luxurious as this recipe, it’s also fun to experiment with different flavors with this ice cream base. Here are a few flavor combos we’ve loved and a few ways we enjoy this small batch vanilla bean ice cream: 

Flavor Combinations

Add your desired flavorings to your ice cream machine at the start of the freezing and churning cycle: 

• Raspberry-Thyme: Add 1/2 cup of raspberry jam mixed with 3 teaspoons chopped thyme leaves. You can also swap for rosemary too. 
• Salted Caramel: Pour in about 3/4 cup of your favorite salted caramel sauce. 
• Vanilla Chip: Melt 1/2 cup of semi-sweet or dark chocolate chips and pour into the ice cream machine. Melting the chocolate helps to create small chunks of chocolate better than the whole chip. 
• Chocolate-Toffee Crunch: Add in 1 cup of chopped chocolate-toffee bites. 
• Lavender-Honey: Start with a drizzle of honey and a couple teaspoons of dried culinary lavender. Add more to taste. 

Ways to Enjoy this Vanilla Bean Ice Cream

• Add a scoop to your favorite pie for a la mode good for any seasonal pie. This Peach & Thyme Galette or Stone Fruit Crumble Bars are great options!
• Make a version of banana split! Add your favorite toppings. 
• Top your favorite berry crisp or apple crisp with a delicious scoop of ice cream. 
• Make your favorite root beer float!

The possibilities are deliciously endless! 

Homemade Small Batch Vanilla Bean Ice Cream Recipe

Frances Kellar

This Homemade Small Batch Vanilla Bean Ice Cream is gloriously rich and creamy while also incredibly simple to make. It's customizable for flavorings and the perfect scoop for desserts anytime of year.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 1 quart

Ingredients

  

1x2x3x

• 2 cups heavy cream divided
• 1 vanilla bean
• 1 cup whole milk
• ¾ cup sugar
• Pinch of salt
• 6 large egg yolks
• ½ tsp. vanilla extract

Instructions

 

• Scoop sugar into a small bowl and set to the side. Take the vanilla bean and, using a sharp knife, make a slit down the center of the vanilla bean pod. Carefully use the knife blade to scoop out the seeds. Alternatively, you can use a small spoon to scoop out the seeds. Add the scooped vanilla bean seeds to the bowl of sugar and mix together to combine, infusing the vanilla bean into the sugar.
• In a medium saucepan, combine the cream, milk, kosher salt, the scraped vanilla bean pod, and the vanilla bean sugar then bring to a simmer, whisking until the sugar is completely dissolved.
• In a separate small bowl, separate the 6 egg yolks from the egg whites. Whisk the egg yolks until smooth.
• Slowly whisk in about 3/4 cup of the hot cream mixture into the beaten egg yolks in a thin stream to temper the yolks to start the custard. Add the tempered custard back to the saucepan and return it to the stove.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you go, until it thickens into a custard and coats the spatula. If you have an instant-read thermometer, it should read 170-175° F at this point.
• Pour the prepared custard through a fine-mesh strainer fitted over a medium bowl. Add vanilla extract and stir until smooth. Let custard cool completely to room temperature.
• Refrigerate the custard until very cold, at least 4 hours to overnight. When cold, Pour the custard into an ice cream maker and churn to freeze according to the manufacturer's instructions Store in an airtight container and freeze for a minimum of 2 hours until ready to serve.

Keyword vanilla ice cream, vanilla bean, french vanilla ice cream, homemade ice cream, ice cream recipes

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