Vanilla Bean Ice Cream Recipe

Vanilla Bean Ice Cream Recipe

How To Make Vanilla Bean Ice Cream

Satisfy your sweet tooth with our delicious and creamy vanilla bean ice cream! It’s the perfectly simple cold treat to have on a hot summer day.

Preparation: 10 minutes
Cooking: 10 minutes
Freeze Time: 5 hours
Total: 5 hours 20 minutes



  • 2cupswhole milk,divided
  • 2cupsheavy cream
  • cupgranulated sugar
  • 2tbsplight corn syrup
  • 1vanilla bean
  • tbspcornstarch
  • ¼cupsour cream


  1. In a small mixing bowl, whisk together ¼ cup of milk with the cornstarch until smooth. Set aside.

  2. In a medium saucepan, combine the remaining 1¾ cup of milk, heavy cream, sugar, corn syrup, vanilla bean seeds, and vanilla bean pod.

  3. Bring the mixture just to a boil over medium-high heat, stirring frequently to dissolve the sugar.

  4. Once it reaches a boil, whisk the cornstarch mixture once more.

  5. While whisking the milk mixture in the saucepan, slowly pour the cornstarch mixture.

  6. Reduce the heat slightly, while stirring constantly.

  7. Allow the mixture to bubble and cook for 1 to 2 minutes longer until it has thickened and coats the back of a wooden spoon.

  8. Remove from the heat, then whisk in the sour cream.

  9. Pour the mixture into a heatproof bowl. Cover the mixture with wax paper, pressing directly against the surface of the mixture to prevent a skin from forming.

  10. Refrigerate until chilled through for 30 minutes before processing in the ice cream maker.

  11. Process the mixture in an ice cream maker according to manufactures instructions.

  12. Transfer the mixture to an airtight container and freeze until firm.

  13. Serve cold, and enjoy!

Recipe Notes



  • Calories: 347.75kcal
  • Fat: 25.43g
  • Saturated Fat: 15.67g
  • Monounsaturated Fat: 7.22g
  • Polyunsaturated Fat: 1.00g
  • Carbohydrates: 28.04g
  • Fiber: 0.02g
  • Sugar: 25.88g
  • Protein: 3.30g
  • Cholesterol: 91.35mg
  • Sodium: 56.08mg
  • Calcium: 116.51mg
  • Potassium: 136.67mg
  • Iron: 0.07mg
  • Vitamin A: 285.25µg
  • Vitamin C: 0.42mg
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