Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

Ice cream has been one of my favorite desserts for as long as I can remember.  When I was a kid, I always asked for an ice cream cake for my birthday, much to the disappointment of my sister who was never really a fan.  I couldn’t understand how she didn’t love those little crunchies that were sandwiched in between the layers of vanilla and chocolate.

This Christmas, my mom and dad got me an ice cream maker.  Big trouble.  I made ice cream all throughout the dead of winter.  Never mind that it was freezing outside.  I discovered that homemade ice cream is so much better than the store-bought kind and just couldn’t stop.

Vanilla Bean Ice Cream

I’ve had lots of fun trying out different flavors, but this is the first recipe I tried and the one we keep coming back to.  It has a rich, creamy vanilla flavor.  It’s amazing on it’s own but also with some hot fudge sauce and sprinkles, lots of sprinkles.  Go make some today.  And then hide it from your husband – otherwise when you head to the freezer to have some as a snack, it might be gone.

Vanilla Bean Ice Cream

Recipe for classic vanilla bean ice cream. Creamy and dreamy and filled with vanilla bean seeds!

Did you make this recipe?


  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • pinch of salt
  • 1 vanilla bean
  • ¾ teaspoon vanilla extract


  1. In a medium saucepan, add 1 cup of the heavy cream, sugar and salt.
  2. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and pod into the saucepan.
  3. Over medium heat warm the mixture, stirring occasionally, until the sugar has dissolved.
  4. Remove from the heat and mix in the remaining cup of cream, milk and vanilla extract.
  5. Refrigerate the mixture until it is well chilled, at least for several hours. Remove the vanilla bean when ready to churn. Freeze the mixture in an ice cream maker according to the manufacturer’s directions.

Barely adapted from The Perfect Scoop cookbook.