Classic Vanilla Bean Custard Ice Cream

Name: Classic Vanilla Bean Custard Ice Cream
Prep time: 21 min
Cook time: 14 min
Total time: 35 min
Yield: 8 servings
Cuisine: French
Ingredients: 2 cups (480 ml) heavy cream, cold; 1 cup (240 ml) whole milk, cold; 1 whole bean (5 g) vanilla bean, split lengthwise, seeds scraped out (keep the pod); 5 yolks (93 g) large egg yolks, from large eggs, whites removed; ⅔ cup (133 g) granulated sugar; ¼ tsp (1½ g) fine sea salt; 1 tsp (5 ml) pure vanilla extract (optional); 4 cups (600 g) ice cubes; 2 cups (480 ml) cold water

From the MyKitchenBank Kitchen

A rich, silky French-style vanilla ice cream built on an egg-yolk custard and speckled with real vanilla bean. It scoops cleanly, melts creamily, and tastes like the best version of the vanilla you grew up with.

Prep: 21 min
Cook: 14 min
Wait: 9 hr 10 min
Total: 9 hr 45 min
Makes: About 1 quart (950 ml), eight ½-cup scoops

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Steps

Before you start

Freeze the bowl of your ice cream maker for at least 24 hours (it should not slosh when shaken). Or chill a self-refrigerating machine as directed.
Plan ahead: the base must chill at least 4 hours (overnight is better) and the finished ice cream needs another 4 hours to firm up.
Set a fine-mesh strainer, a medium bowl and a thermometer within reach before you start; custard moves quickly once it is hot.
Separate the eggs while cold (easier), and save the whites for meringue or an omelet.

1
Set up ice bath
- Fill the 4-quart bowl with the ice and cold water.
- Nestle the 2-quart heatproof bowl inside it (it should sit in the ice but not float), then set the fine-mesh strainer over the smaller bowl.
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Ready when: Strainer sits securely over the inner bowl, which is surrounded by ice.
Tip: Having the ice bath ready means you can stop the custard cooking instantly.
2
Heat the dairy
- In the saucepan combine the cream, milk, half of the sugar (about ⅓ cup / 66 g), the salt, the vanilla seeds and the scraped pod.
- Warm over medium heat, stirring occasionally, for about 6 minutes.
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Ready when: Steam rises and tiny bubbles form around the edge (about 175°F / 80°C); it should not boil.
Tip: Rub the seeds into the sugar with your fingertips first so they disperse instead of clumping.
3
Steep the vanilla
- Remove the pan from the heat, cover with a lid and let the vanilla infuse for 30 minutes.
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Ready when: Mixture smells strongly of vanilla and is flecked with black seeds.
4
Whisk the yolks
- In a medium bowl, whisk the egg yolks with the remaining sugar (about ⅓ cup / 67 g) for about 1 minute.
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Ready when: Mixture is pale yellow, slightly thickened and ribbons off the whisk.
Tip: Do not let sugar and yolks sit together unmixed; the sugar will start to cook the yolks and make them grainy.
5
Temper the yolks
- Rewarm the steeped dairy over medium-low heat for 1–2 minutes until steaming.
- Slowly ladle about 1 cup (240 ml) of the hot liquid into the yolks in a thin stream while whisking constantly.
- Then whisk the yolk mixture back into the saucepan.
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Ready when: Yolk mixture is smooth and warm, with no scrambled bits.
Tip: Pour slowly and keep whisking; adding hot liquid all at once will scramble the eggs.
6
Cook the custard
- Cook over medium-low heat, stirring constantly with a silicone spatula and scraping the bottom and corners, for 6–8 minutes.
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Ready when: Custard reaches 175°F (79°C) and coats the back of the spatula; a finger drawn through it leaves a clean line.
Tip: Do not let it boil or go above 180°F (82°C), or the yolks will curdle. If it begins to look lumpy, pull it off the heat and strain immediately.
7
Strain and cool
- Immediately pour the custard through the strainer into the bowl in the ice bath.
- Remove the pod (rinse and dry it for vanilla sugar).
- Stir in the vanilla extract, if using.
- Stir every few minutes for about 20 minutes.
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Ready when: Custard feels cool to the touch, about 70°F (21°C) or below.
Tip: Straining catches any tiny cooked bits for a perfectly smooth texture.
8
Chill the base
- Cover the bowl with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight.
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Ready when: Base is thoroughly cold (40°F / 4°C or below) and slightly thick.
Tip: A warm base churns poorly and turns icy, so don't cut this short.
9
Churn the ice cream
- Pour the cold base into your frozen ice cream maker bowl with the machine running.
- Churn for 20–25 minutes, or according to the manufacturer's directions.
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Ready when: Texture resembles thick soft-serve and holds a soft peak on the paddle.
Tip: Stir the base before pouring it in, as seeds can settle at the bottom.
10
Freeze until firm
- Transfer to the airtight container, press parchment onto the surface, and cover.
- Freeze for at least 4 hours.
- Let it stand at room temperature for 5 minutes before scooping.
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Ready when: Ice cream is firm and scoopable, not soupy.
Tip: Pressing parchment on the surface prevents freezer burn and ice crystals.

Good to know

Tips

Keep the churned ice cream and container cold: a pre-chilled freezer container helps prevent melting during transfer.
For extra-soft scooping, add 1 tablespoon (15 ml) of vodka or bourbon to the base before churning.
Use the leftover vanilla pod to make vanilla sugar: rinse, dry fully, and bury it in a jar of sugar.
If you don't have a thermometer, rely on the spoon test: the custard should coat the spatula and hold a clean line when you swipe your finger through it.

Make ahead

"The custard base can be made up to 2 days ahead and kept covered in the refrigerator; churn it straight from the fridge. The finished ice cream is best made a day ahead for the cleanest scoops."

Storage & reheating

"Freezer: store in an airtight container with parchment pressed on the surface for up to 2 weeks for best texture (up to 1 month acceptable). Not suitable for room-temperature storage. Fridge: the unchurned custard base keeps up to 2 days. To serve, let the container stand at room temperature 5–10 minutes (or in the fridge for 15 minutes) until scoopable."

Substitutions

vanilla bean → 1 tablespoon (15 ml) pure vanilla extract or vanilla bean paste. Skip steeping; stir it in after straining the custard. Paste gives the same visible specks.
whole milk → Additional heavy cream (1 cup / 240 ml). Produces an even richer, denser ice cream that is slightly slower to melt.
granulated sugar → Light brown sugar, same weight. Adds a subtle caramel note and a slightly softer scoop.
fine sea salt → Kosher salt, ⅜ teaspoon (Diamond Crystal). Use a bit more because the flakes are less dense.