Both vanilla extract and vanilla bean paste flavor this Vanilla Bean Ice Cream. Perfectly delicious by itself or as a base for sundaes or milkshakes.
This is the most deliciously rich vanilla ice cream ever! The pure vanilla flavor comes from both vanilla extract and vanilla bean paste. I love the little specks of vanilla throughout the ice cream that come from the vanilla bean paste.
Vanilla bean ice cream is a perfect canvas for so many treats like sundaes, milkshakes, or ice cream sandwich cookies.
Tips for making ice cream
- Heat the cream and half-and-half over medium-low heat. The cream should not boil.
- Reserve some of the cream to mix with the egg yolks. This helps the eggs to fully incorporate when added to the hot cream mixture.
- Ladle some of the hot cream into the egg mixture, whisking constantly. This slowly warms up the eggs to help prevent them from scrambling when added to the hot cream mixture. This is an important step.
- Straining the cream mixture before chilling will catch any pieces of egg that may not have fully incorporated. No one wants bits of scrambled egg in their ice cream!
- Add-ins should be folded in after churning. Chocolate chips, crushed cookies, chopped candy bars, and chocolate or caramel sauce for swirls are all great options.
This rich ice cream loaded with vanilla flavor will be a favorite of the whole family. If you try this recipe, please leave a comment or tag me on Instagram @mycasualpantry.
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Ice cream infused with double the vanilla - vanilla bean paste and vanilla extract. A rich vanilla taste.
- 2 cups half-and-half
- 2 cups heavy cream, divided
- 3/4 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
In a medium saucepan placed over medium heat, add the half-and-half and 1 1/2 cups of the heavy cream. Add sugar and salt and whisk until dissolved.
While the cream mixture heats, add 2 egg yolks to the remaining 1/2 cup of heavy cream, whisking to combine. When the cream is hot, slowly ladle some of the hot cream into the cream and egg yolks, whisking continuously. This tempers the eggs.
Then slowly pour the egg yolk mixture into the hot cream mixture, while whisking. Cook over medium-low heat until slightly thickened, being careful not to boil the cream mixture.
Strain the mixture into a heat-proof bowl. Whisk in the vanilla extract and vanilla bean paste. Cover with plastic wrap, pressing the plastic wrap directly on top of the cream mixture. Refrigerate until completely chilled.
Transfer to an ice cream machine and churn until the mixture is the consistency of soft serve. Transfer to a freezer-safe container. Freeze until firm, approx 3-4 hours.