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!
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