Dessert of the Week: Homemade Vanilla Bean Ice Cream

Call me old-fashioned, but my all-time favorite ice cream flavor is vanilla.  Here is a really simple, yet decadent recipe of how to make your own vanilla bean ice cream at home, either with an ice cream maker or without.  It will blow your mind, it is that good.  My recipe also tries to be a little healthier by cutting the heavy whipping cream and substituting skim milk instead. Also, just as a head’s up, this is a two-day process and recipe.

Homemade Vanilla Bean Ice Cream

– 1 cup vanilla-flavored coffee creamer
– 1 cup skim milk
– 1 cup sugar
– 1 whole vanilla bean
On a cutting board, slice the vanilla bean in half lengthwise.

Use the same knife to scrape out all of its tiny black pellets onto the cutting board.

Combine the entire vanilla bean shell, the vanilla pellets, creamer, milk, and sugar into a large saucepan and place over medium heat.

Attach a candy thermometer to the pan (I don’t have a candy thermometer, so I just used a meat thermometer and made sure not to let it touch the bottom) and bring the mixture up to 170 degrees.  Stir occasionally to prevent the mixture from burning.

Once heated, remove from the stovetop and allow the mixture to cool.  Pour it into a lidded bowl and let it refrigerate overnight; doing so will help enhance the vanilla flavor.

The following day: If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and let it freeze overnight.  If you do have an ice cream maker, set the maker up accordingly and pour the mixture into the frozen bowl.  Run the ice cream maker for at least 15 minutes.

Once it has reached a soft consistency, spoon the mixture into a freezer-safe container and place it in the freezer for at least two hours before serving.

Once hardened, the ice cream is ready to be served.  Enjoy!

This is some seriously vanilla ice cream.  Vanilla beans are rather expensive (at least $6-10 each), but this ice cream is completely worth it, and tastes a thousand times better than if you used vanilla extract alone.  It also kicks every other store-bought vanilla ice cream in the butt.

I served this ice cream along with our pumpkin pies and chocolate pecan pies as Thanksgiving desserts, and it was a hit.  It tastes just as great by itself, too.

Hope you’ll love it as much as we do!

You may find me linking up at these fantastic parties:

Monday: Boogieboard CottageC-R-A-F-TCraft-O-ManiacDIY Home Sweet Home,  Get Outta My Head PleaseThe Girl CreativeMad in CraftsMaking the World CuterOur Delightful HomePolish the StarsSerendipity and SpiceSew Can DoSkip to My LouThrifty Decor ChickToo Much Time on My HandsTuesday: A Bowl Full of LemonsCherished BlissCoastal CharmConfessions of a Stay at Home MommyDukes and DutchessesFunky Polka Dot GiraffeI’m Topsy TurvyMommy By Day Crafter by NightNap Time CreationsNot Just a HousewifeSugar Bee CraftsTip JunkieToday’s Creative BlogWednesday: Adorned from Above, Free Pretty Things for YouGinger Snap CraftsHome Happy HomeIt’s Just Called SpicyJAQS StudioLet Birds FlyLife with the Crust Cut OffThe NY Melrose FamilyRae Gun RamblingsThe Sasse LifeSew Much AdoSew WoodsySomeday CraftsSouthern LovelyThe Style SistersThursday: A Creative PrincessA Glimpse InsideCrafty, Scrappy, HappyHouse of HepworthsJust Winging ItMade in a DayThe Shabby Creek CottageSomewhat SimpleFriday: 2805The Answer is ChocolateBacon Time with the Hungry HypoCreation CornerFingerprints on the FridgeThe Grant LifeHappy-Go-LuckyIf It’s Not BaroqueJust Us FourMom 4 RealMy Simple Home LifeNot Your Ordinary RecipesOne Artsy MamaThe Rooster and the HenSimply DesigningTatertots and JelloWhipperberryYoung and CraftySaturday: Be Different… Act NormalCandace CreationsFunky Junk InteriorsIt’s OverflowingIt’s So Very CheriNutmeg PlaceSunday: The Crafty CowgirlEmbellishing Life with Homemade GoodnessFlamingo ToesG*RatedNifty Thrifty Things

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