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Three scoops of vanilla bean ice cream in a white bowl.

Classic Vanilla Bean Ice Cream (Frozen Custard)

Heather Smoke
Rich and creamy frozen custard, flavored with vanilla bean, and slowly churned.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Freeze Time 8 hrs
Total Time 8 hrs 20 mins
Course Dessert
Cuisine American
Servings2 quarts

Equipment

  • Ice Cream Maker

Ingredients
 

  • 2 cups cold heavy whipping cream, divided
  • 1 cup whole milk
  • 1 vanilla bean, seeds scraped
  • 5 large egg yolks
  • ¾ cup granulated sugar
  • 2 tbsp light brown sugar
  • tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tbsp good-quality bourbon or whiskey, optional

Instructions
 

  • In a saucepan, whisk together 1 cup of the cream with the milk, vanilla bean seeds, egg yolks, sugar, brown sugar and salt.
  • Heat the custard over medium heat, whisking constantly, until it begins to steam and just bubble slightly around the edges. Do not let it boil.
  • Remove the custard from the heat, and pour through a mesh strainer to remove any bits of cooked egg. Cover and refrigerate the custard until thoroughly chilled, preferably overnight.
  • After chilling the custard, use an electric mixer to whip the remaining 1 cup of cream until soft peaks form. Gently whisk the whipped cream into the chilled custard.
  • Pour the custard into your ice cream maker and churn according to the manufacturer's instructions. During the last minute of churning, add the bourbon.
  • Transfer the churned ice cream to lidded containers, and freeze until firm enough to scoop, at least 8-10 hours.

Notes

  • The bourbon is optional, but the alcohol helps to maintain a smooth, creamy texture.
  • Homemade ice cream is best eaten within about 2 weeks.
Keyword Frozen Custard, Ice Cream, Vanilla Bean
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