Let’s get one thing straight: this is not the vanilla ice cream you pretend to like when the store’s out of your favorite flavor. This is The Ultimate Vanilla Bean Ice Cream, steeped low and slow, made with real cream, a whole vanilla bean, and not a single egg in sight. It’s smooth. It’s rich. It’s deeply, almost obnoxiously vanilla-forward. The kind of flavor that makes you forget vanilla was ever considered boring. Cornstarch steps in for custard-like silkiness without the fuss, while a long infusion extracts every last bit of flavor from that vanilla bean like it owes you money. And yes, we finish it with high-quality vanilla paste, because layering is how you win flavor.

This is what happens when you stop treating vanilla like a backup signer and give it the damn spotlight. There’s no swirl, no crumble, no topping to hide behind. And guess what? It doesn’t need it. Every spoonful is creamy, fragrant, and softly sweet, not in a cloying way, but in a “I could eat half the batch standing at the freezer” kind of way. It’s elegant but easy. Familiar, but better. The kind of ice cream that makes someone pause mid-bite and say, “Wait, this is homemade?” And then ask for a second scoop before you even answer.

So whether you’re breaking in a new ice cream maker or finally ready to ditch that sad store-bought pint, this recipe’s here to prove that vanilla is the flavor — not the fallback. It’s got body, it’s got flavor, it’s got zero chill when it comes to being the best. No eggs. No tempering. No shortcuts. Just wildly good vanilla ice cream with main character energy.