This homemade vanilla ice cream recipe is rich and creamy with a deep vanilla flavor. Watch the video and follow our step-by-step instructions to learn how to make this 5-ingredient vanilla bean ice cream recipe!
Heat half and half, salt and sugar over medium heat until it just begins to boil.
Remove from heat. Scrape vanilla beans seeds into the mixture and stir. Place vanilla bean pods in the mixture. Cover and let sit for 1 hour to infuse.
After 1 hour, remove vanilla beans from the mixture.
Re-warm the mixture over medium heat.
Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
Cook over medium-low heat stirring constantly until the mixture thickens.
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Strain the custard into the heavy cream. Discard what is left on the strainer.
Add vanilla extract, stir to combine.
Transfer to an airtight container and cool completely in the fridge (preferably overnight).
Once chilled, churn until thick and frozen.
Transfer the vanilla ice cream to a glass container with a lid and freeze for at least 4 hours.
Serve and enjoy!
Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
Vanilla Bean. Technically you could omit the vanilla bean, but I do not recommend it. You can use vanilla bean paste in place of the actual vanilla beans.
Egg Yolks. There is no substitution for egg yolks in this recipe.
Vanilla Extract. Pure vanilla extract yields the best flavor, I don't recommend using imitation.
Sea Salt. A pinch of sea salt goes a long way. Any fine salt works well in this vanilla ice cream recipe.