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Homemade Vanilla Ice Cream in bowl.
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Homemade Vanilla Bean Ice Cream Recipe

This easy recipe is sweet, creamy and delicious!
Course Desserts
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10
Calories 360kcal
Author Deb Clark

Ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 14 oz can sweetened condensed milk
  • 1 vanilla bean
  • 5 egg yolks

Instructions

  • Separate the eggs - reserve the whites for another use. Split the vanilla bean in half and scrape out the seeds, reserve both the seeds and the bean.
  • In a sauce pan whisk together the condensed milk, cream and milk. When they are well combined, add the vanilla seeds and bean. Place over medium heat. Set your timer for 10 minutes and begin whisking continuously. Then slowly add the eggs, one at a time. Continue to cook and whisk. Do not allow it to boil. Whisk the entire time. The mixture will thicken slightly.
  • At the end of the 10 minutes, pour the custard into a large bowl and place it in the refrigerator. Refrigerate for at least four hours - you want the custard completely cooled. Or (if you're short on time) place the bowl of custard into a second bowl filled with ice water - then tuck it into the fridge.
  • When you are ready to make the ice cream, prepare the machine - you'll want to have the machine running with the paddle and then pour the custard into the machine. Churn ice cream according to your machine's directions - mine took about 40 minutes.
  • Remove from machine, place in a freezer container and freeze until the desired consistency - about 3 hours.

Nutrition

Calories: 360kcal