Vanilla Bean Ice Cream

The creamiest french vanilla bean ice cream, made with a custard base and sweetened only by maple syrup.

Why Chilling is Important? 

Resting gives the vanilla, maple, and heavy cream more time to deepen and melt together. In general, when the chill time is longer, smaller ice crystals develop, which creates a creamier texture—rather than an icy textured cream. 

Custard Base

I love doing a custard base ice cream (cooking the egg yolks are cooked rather than raw). It gives the ice cream more of a creme brûlée taste that I am simply obsessed with. 

Vanilla Bean Ice Cream

The creamiest french vanilla bean ice cream, made with a custard base and sweetened only by maple syrup.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 40 minutes mins

Servings: 1 quart

Ingredients Method Video Notes

Ingredients

  

• 2 cups heavy cream
• 3/4 cup milk
• 1 vanilla bean pod, split in half lengthwise and seeded
• 3/4 cup maple syrup, divided
• 3 egg yolks
• pinch of salt

Method

 

Prepare Custard Base

1. Prepare Icebath: Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer inside ice bath. Set aside.
2. Make Custard Base: In a medium saucepan, combine heavy cream, milk, 1/2 cup of maple syrup, scraped vanilla bean seeds + pod (or extract), and a pinch of salt. Heat over medium until just steaming. 
3. Temper eggs: In a separate bowl, whisk egg yolks and 1/4 cup of maple syrup. Slowly drizzle in a bit of the hot cream mixture, whisking constantly. Pour yolk mixture back into the saucepan.
4. Cook Custard: Cook over low heat, stirring constantly with a wooden spoon, until mixture thickens slightly and coats the back of the spoon (170–175°F). Do not boil.
5. Chill Custard: Immediately strain the mixture through the fine strainer into the prepared ice bath. Discard the vanilla bean pod. Prepare an iceboat. Pour custard through a fine mesh strainer into a bowl.
6. Cover and chill mixture in the fridge at least 4 hours or overnight until very cold.

Churn and Assemble

1. Churn ice cream base in an ice cream maker according to manufacturer’s instructions until soft-serve consistency.
2. Transfer icecream into a freezer-safe container. Store with parchment pressed on top of ice cream (below the lid) to avoid ice crystals. Cover and freeze until firm, at least 2 hours.
3. Scoop, serve, and enjoy!

Video

@najonisade

Homemade vanilla bean icecream only sweetened with maple syrup (sooo it’s refined sugar free!) I’ll do a few trials and post a recipe on my blog #baking #homemadeicecream #gelato #recipe #cookwithme #cleaneating #refinedsugarfree #fyp #sweettreats

♬ original sound – najoni

Notes

1. Storage: Flavor and texture are best within first 2-3 weeks because ice crystals start to form over time, making it less creamy. It is possible to last up 2-3 months.
2. Vanilla Bean Pod: Vanilla extract works as a substitute.