• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Batters & Blessings logo

  • Home
  • About
  • Subscribe
  • Become a Better Baker
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Subscribe
  • Become a Better Baker
×

Home » Custards & Ice Creams

Vanilla Bean Ice Cream

Dated: December 13, 2019, Last Modified: June 18, 2021

This post may contain affiliate links.

Jump to Recipe Print Recipe

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 bean ice cream in a blue bowl.

About

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!


Ingredients

Sugar

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!

Corn Starch

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

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 Bean

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.

real vanilla bean ice cream from the top

Notes

Storage: Store in an airtight freezer-safe container for up to 2 weeks

Other Recipes You Might Like:

  • Chocolate Ice Cream

This Recipe Pairs Well With:

  • Peach Blackberry Upside Down Cake
  • Chocolate Cake
  • Chocolate Chip Cookies
  • Blueberry Ginger Crisp
  • Cherry Crisp

Vanilla bean ice cream from the top.

Vanilla bean ice cream in a blue bowl

Vanilla Bean Ice Cream

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.
4.80 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Course Dessert
Servings 6 medium bowls

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword ice cream, vanilla bean
Tried this recipe?Let us know how it was!

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 🙂


You Might Need...

Ice Cream Storage Container

« Pumpkin Spice Cream Puffs
Cranberry Vanilla Custard Pie »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

My name is Jo, and I'm so happy you're here! My husband, pup and I live in Georgia, though I'm a midwesterner at heart. I love Jesus, my family, and desserts, and sharing my recipes has been a dream of mine ever since my grandma taught me how to make chocolate chip cookies when I was just 10 years old. Read more here.

Recent Posts

  • Chocolate Cherry Brownies [Maraschino]
  • maraschino cherry cookies stacked on top of each other
    Maraschino Cherry Cookies [Christmas Bon Bons]
  • dark chocolate brownie with a bite out of it
    Fudgy Dark Chocolate Brownies [Without Oil]
  • apple cider donut bread with cinnamon sugar crust
    Apple Cider Donut Bread

10% of all proceeds from Batters and Blessings goes to a Christian church or nonprofit. If you'd like to learn more, contact Jo on this page!

Footer

The first 10% of proceeds each month are donated to a nonprofit Christian organization.

  • Home
  • About
  • Subscribe
  • Become a Better Baker

Footer

^ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up for emails and updates

Contact

  • Contact Batters and Blessings