Vanilla Bean Ice Cream

This lighter-style vanilla bean ice cream puts the spotlight squarely on the ingredients—fresh cream, whole milk, and a full Madagascar vanilla bean. Cooking the custard to a slightly higher temperature strengthens the structure without adding heaviness, allowing the vanilla to shine with clean, bright aroma and a naturally silky texture.

Ingredients

Ice Cream Base

• 2 cups whole milk
• 1 cup heavy cream
• ⅔ cup granulated sugar, divided
• 4 large egg yolks
• 1 Madagascar vanilla bean, split and scraped
• 1 tbsp vanilla extract
• ⅛ tsp xanthan gum
• ¼ tsp fine salt

Directions

Prepare the Vanilla Base

In a medium saucepan, combine the whole milk, half of the sugar, salt, vanilla bean seeds, and the scraped pod. Heat over medium until steaming but not boiling.

In a separate bowl, whisk the egg yolks with the remaining sugar until well combined and slightly lightened.

Slowly ladle some of the warm milk into the yolks while whisking, then return the tempered yolk mixture to the saucepan.

Cook the Custard

Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens enough to coat the spatula and reaches 174–176°F.

Remove from heat and whisk in the heavy cream.

Add Xanthan Gum

Sprinkle the xanthan gum over the warm custard and blend with an immersion blender (or whisk vigorously) to fully disperse.

Let the mixture steep for 20–30 minutes for maximum vanilla extraction.

Chill the Base

Strain the custard through a fine-mesh sieve into a bowl, removing the vanilla pod.

Stir in the vanilla extract.

Cover and refrigerate for at least 6 hours or overnight.

Churn

Churn the chilled base in your ice cream maker until soft-serve consistency.

Transfer to a container, press parchment against the surface, and freeze until firm.

Notes

Preparation

• Cook the custard slowly to avoid scrambling the yolks; constant stirring ensures even thickening.
• Allowing the custard to steep briefly after cooking extracts additional flavor from the vanilla bean.
• For a slightly creamier, more stable texture, whisk 1–2 tbsp nonfat dry milk powder into the sugar before heating the custard. This increases milk solids without making the base noticeably sweeter.

Serving Suggestions

• Serve alongside pies, crisps, or berry desserts—its lighter profile pairs beautifully with richer sweets.
• For extra aroma, add a light drizzle of warm caramel or a spoonful of fresh berries.

Variations

• Vanilla Bean Paste Shortcut: Replace the vanilla bean and vanilla extract with 2–3 tsp vanilla bean paste. Stir it in after straining the custard when you would normally add the extract.
• Improved Scoopability: Replace 3 tbsp of the granulated sugar with 3 tbsp light corn syrup or glucose syrup. This helps reduce ice crystal formation and keeps the ice cream a little softer straight from the freezer.
• French Vanilla: Add an additional egg yolk and increase sugar to ¾ cup for a richer, custard-forward style.
• Tahitian Vanilla: Substitute Tahitian vanilla extract for Madagascar for a more floral, fruity aroma.

Make-Ahead & Storage

• Ice cream keeps best for 1–2 weeks when stored in an airtight container.
• To prevent ice crystals, press parchment paper directly against the surface before freezing.