DTDinner Table

Vanilla Bean Ice Cream

personal recipe · Prep 10 minutes (plus 4+ hours chilling) · Cook 0 minutes (no-cook base)

Per serving: 305 cal · 2 g protein · 22 g carbs · 23 g fat

servings
  • 2 cups heavy whipping cream (≈480 g)
  • 1 cup whole milk (≈240 g)
  • ¾ cup sugar (≈150 g)
  • 1 tbsp vanilla extract (≈13 g)
  • 1 tsp vanilla bean paste (≈6 g) - OR seeds from 1 vanilla bean
  • salt - small pinch
  • 2 egg yolks (≈36 g) - optional, for extra richness / custard texture

Instructions

  1. Whisk the milk, sugar, and a pinch of salt until the sugar dissolves. Warm slightly if needed, but don’t boil.
  2. Mix in the heavy cream, vanilla extract, and vanilla bean paste or seeds.
  3. Cover and refrigerate the base at least 4 hours, ideally overnight. A colder base churns smoother.
  4. Churn in an ice cream maker to a soft-serve consistency.
  5. Transfer to an airtight container and freeze 2-4 hours until scoopable.

Notes