This post may contain affiliate links.
The yummiest, most delicious flecks of vanilla bean scattered throughout creamy ice cream. This real vanilla bean ice cream is the perfect sweet treat to add to any dessert or the most delicious way to end a summer day.
Vanilla ice cream has never been my jam. I just think it's a little too, well, boring for my taste! But the one type of vanilla ice cream that still kept my interest? The kind with vanilla bean. It brings back memories of going to my grandma's house and enjoying some Breyer's vanilla bean ice cream. I guess even me at age 10 had pretty good taste 🙂
Vanilla beans bring a depth of flavor that regular vanilla ice cream will never be able to live up to. This vanilla bean ice cream is no different, and does not disappoint. It's aromatic, earthy, and so creamy, thanks to a handy dandy ingredient described below!
The amount of sugar in relation to the rest of the ingredients is what primarily determines how firm or soft the ice cream is. I found the ratio in this ice cream to be optimal, but feel free to experiment if you want it harder or softer out of the freezer!
This is the "secret ingredient" of this ice cream! The corn starch is what gives this ice cream it's signature creaminess without needing any eggs. Be sure to not skip the step of mixing the corn starch with just a little bit of milk before including it in the rest of the mixture, so the corn starch doesn't clump and you get a smooth, velvety ice cream! However, if you do get clumps, just strain them out in a fine mesh strainer.
Corn syrup is used to give the ice cream it's nice texture. It does some chemistry magic to make sure the ice cream doesn't turn, well, icy! However, if you don't have this on hand or want to omit it, the ice cream should still be really tasty, you may just notice it's a tad icier than it would be with the corn syrup.
Vanilla beans are my all-time favorite ingredient, hands down, no contest. They’re so fragrant and earthy, and add such a subtle aromatic flavor to anything you add them to.
However, if you’ve looked for vanilla beans in the grocery store, the prices WILL make your jaw drop. Seriously. $25 for 2 skinny vanilla beans? At the rate that I like to use them, we’d be taking out a second mortgage in about 3 months.
Enter- vanilla bean paste.
Vanilla bean paste is a gooey, thick version of vanilla extract that includes the yummy little flecks of deliciousness (that’s the technical term for them) that come inside the vanilla bean. It’s not quite as fragrant as the real stuff, but when your dollars are tied up in, well, REAL groceries (the kind you need to survive), it’s a dang good substitute.
Though it’s still expensive, it’s much more affordable than the beans themselves. You can find some good vanilla bean paste at your local kitchen store or on Amazon (linked) for about $25 for 4 oz. So go get your “amazon prime” on and in 2 days, whip up this vanilla bean ice cream. It is wonderfully creamy, and the vanilla bean flecks paired with the homemade base give this ice cream a depth of flavor that store bought versions just can’t match.
Storage: Store in an airtight freezer-safe container for up to 2 weeks
Other Recipes You Might Like:
This Recipe Pairs Well With:
- Peach Blackberry Upside Down Cake
- Chocolate Cake
- Chocolate Chip Cookies
- Blueberry Ginger Crisp
- Cherry Crisp
Vanilla Bean Ice Cream
- 4 teaspoon corn starch
- 1 ¼ cups heavy cream
- 1 cup whole milk
- ¾ cup plus 1 tablespoon sugar
- ¼ teaspoon salt
- 2 tablespoon light corn syrup
- 2 teaspoon vanilla bean paste OR 1 vanilla bean, sliced lengthwise and seeded
- 1 teaspoon vanilla extract
- 1 cup evaporated milk
- In a small bowl, combine corn starch with ¼ cup of the whole milk.
- Combine the rest of the whole milk, heavy cream, sugar, and salt in a medium saucepan. Heat on medium stirring occasionally, until just beginning to simmer.
- Add corn starch mixture, vanilla bean paste (or vanilla bean seeds), and corn syrup. Heat, stirring often, until slightly thickened.
- In a separate bowl, combine evaporated milk and vanilla extract.
- Pour both mixtures through a strainer together into a large bowl and stir until combined. Chill in your refrigerator for at least 2 hours, but preferably overnight.
- Put mixture into your ice cream maker and follow the instructions that came with the machine.
- Serve as soft-serve or store in an airtight, freezer-safe container for up to 2 weeks.
Did you make this real vanilla bean ice cream? I want to know! Post it on social media, tag @battersandblessings, and add #battersandblessings so I can see your creation 🙂
Leave a Reply