Elizabeth Poett's Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

byElizabeth Poett
Total 3 hours and 40 minutes (includes chilling time)
Active 20 mins
Makes 6 to 8 servings
This very simple, four-ingredient vanilla ice cream recipe is smooth, creamy, and delicious. It will wow all your guests and goes well with just about everything! It’s easy to prepare the base ahead of time, and then just put it in your churner before serving.
TIP: Be sure to follow the manufacturer’s instructions specific to your ice-cream maker. If your machine uses a freezer bowl, make sure the bowl is fully frozen before churning your ice cream; this usually takes 24 hours.
Special Equipment
an ice-cream maker
Special Equipment
an ice-cream maker
  • 2 1/2 cups heavy cream
  • 3/4 cup granulated sugar
  • 1 vanilla bean, split lengthwise
  • 1 1/2 cups whole milk
    1. In a medium saucepan, combine the cream, sugar, and vanilla bean. Place over low heat and heat the cream mixture while stirring with a wooden spoon. Stir constantly, and do not let the mixture boil. The goal is to dissolve the sugar and infuse the vanilla bean flavor into the cream. This will take about 5 minutes.
    2. Remove the cream mixture from the heat and stir in the milk. Pour into a heatproof bowl and cover with plastic wrap. Refrigerate until cold, ideally overnight.
    3. When you are ready to make the ice cream, remove the vanilla bean from the ice cream mixture and squeeze the seeds into the mixture. Pour the mixture into an ice-cream maker and freeze according to the manufacturer's instructions. The amount of time it takes to churn the ice cream depends on the model of ice-cream maker, usually 20 to 40 minutes. Serve and enjoy immediately, or transfer to an airtight container and freeze.