When Summer arrives in its full swing in a country like ours, all you want to eat is something really cold and refreshing, isn’t it? Everyone in our house is a big fan of this vanilla bean ice cream and is usually served after the dinner with a side of healthy Espresso Oats Brownies, Mocha Hazelnut Brownies or Chocolate Brownie with Cream Cheese Swirl. Vanilla Bean Ice Cream is really rich and creamy which is way better than the store bought ones. You can also add additional flavors like chocolate chips, strawberries etc of your liking and make this dessert way yummier! And the best part is, it doesn’t need ice cream maker to make it. Although vanilla beans are the best ingredient to make this, you can even use Homemade Vanilla Extract, recipe which can be found here. For different varieties of ice cream that you can experiment with, try the Roasted Peach and Apricot Icecream or the Mango Ice Cream which are equally yummy.
One of the reasons behind liking Vanilla Bean Ice Cream is that it can be paired up with a plethora of sauces, can be used to assemble an elaborate dessert as well. As it is very easy to make, Vanilla Bean Ice Cream becomes an ideal dessert after regular family meals. Read its quick recipe:
Vanilla Bean Ice Cream
Vanilla Bean Ice Cream
Vanilla Bean Ice Cream
Ingredients
- Full cream milk - 2 cups
- Heavy cream - 4 cups
- Egg yolk - 8
- Sugar - 2 cups
- Vanilla beans - 2 If you don't have vanilla bean, use 2 tsp vanilla extract
Instructions
- Mix 2 cups of milk and 1 cup of heavy cream in a pan.
- Heat it on low flame.
- Slit the Vanilla bean and scrape the seeds.
- Add it in the milk and cream mixture.
- Remove from heat once scalded ( Boiled ).
- Whisk egg yolks and sugar with a hand held blender, till it is light and creamy.
- Pour 1 cup of milk and cream that we heated, in the egg yolk slowly and keep whisking while pouring.
- Add the egg yolk mixture to the remaining milk and cream mixture slowly.
- Heat this mixture on very low flame till the custard thickens.
- Keep stirring throughout.
- Do not over cook, otherwise the eggs will curdle.
- Cool the custard.
- Once cooled, mix it with the remaining 3 cups of heavy cream.
- Pour the mixture in a bread pan and freeze for 2-3 hours.
- Take out from the freezer and blend in a blender to break all the ice crystals.
- Repeat this process 2 -3 times every 2-3 hours.
- Freeze till set.
- If you have an ice cream maker, just pour the mixture in the bowl and make ice cream as per manufacturer's instruction
Shruti Dhingra Wahi
Drooling here …..Love to have it now 🙂
Pass me some !!!
ShrutiRasoi
Baked Ratatouille (White Sauce)
Charul @ Tadka Masala
Ohh my! Would kill to have some right now.
I have a quick question .. can I replace eggs in this recipe?
Neha
You can use any eggless custard recipe and make the custard.
Sudha Sabarish
Feel like grabbing from the screen.Mouthwatering ice cream.
Swati Raman Garg
can never stop loving your clicks lady! lovely!
Shweet Spicess
Lots Of Hardword dear 🙂
Nisha
Looks perfect ! ,bookmarked the recipe
Sadaf Afshan
Nothing beats homemade vanilla ice cream…..yours looks delicious.
Ishani
Looks yummm!
How long we can store this ice cream or we have to consume immediately?
Neha
You can store it for 2-3 weeks.
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Me aka
Wats heavy cream? Where will I get it? Which brand?
Thank you
msnehamathur
Heavy cream is cream with more than 33% of fat content. I use Riche’s or Tropolite. Even Amul has a heavy cream now. If branded heavy creams are not available, you can ask your local dairy for it.