The Ultimate Vanilla Bean Ice Cream

This egg-free vanilla bean ice cream is ultra-creamy, deeply flavorful, and proof that vanilla is anything but basic.

Prep Time: 25

Total Time: 8 25

Servings: Pint

Calories: 2338kcal

500 g heavy cream
250 g whole milk
120 g granulated sugar
1 whole vanilla bean (or 10g vanilla bean paste, ~2 tsp)
1 tsp vanilla paste (if using vanilla paste instead of 1 whole vanilla bean use 1 tsp of vanilla extract instead of more vanilla paste)
1/2 tsp fine sea salt
1/2 tsp corn starch

Split the vanilla bean lengthwise and scrape out the seeds.
1 whole vanilla bean
In a saucepan, combine milk, cream, sugar, vanilla seeds, and scraped pod.
500 g heavy cream, 250 g whole milk, 120 g granulated sugar
Heat over low until it reaches 70°C (158°F), stirring often.
Remove from heat, cover, and let steep 1–2 hours for max vanilla flavor.
Remove the vanilla pod, squeezing out any extra flavor.
Whisk cornstarch with 2 tbsp of the warm mixture until smooth.
1/2 tsp corn starch
Return slurry to the pot. Heat gently to 75–80°C (167°F), whisking constantly until slightly thickened. Don’t boil.
Stir in salt and vanilla extract.
1 tsp vanilla paste, 1/2 tsp fine sea salt
Strain through a fine-mesh sieve.
Chill completely—at least 6 hours or overnight.
Pour chilled base into your ice cream maker; churn 15–20 min or per instructions.
Transfer to a pre-chilled container.
Press parchment directly onto the surface.
Freeze at least 4 hours or until scoopable.

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