This best homemade french vanilla bean ice cream recipe features a rich and creamy ice cream base made with simple ingredients for the perfect balance of sweetness and smooth texture. Infused with fresh vanilla beans, this classic recipe delivers an intense vanilla flavor that store-bought ice cream just can’t match. Whether you’re serving it on its own or pairing it with your favorite desserts, this homemade treat is easy to make and full of deep, natural vanilla goodness!
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I have tried many homemade ice cream recipes and hands down this creamy vanilla ice cream recipe is the best one by far. It has a creamier texture that trumps those store varieties, not to mention, the simple ingredients provide for a cleaner healthier option, that just flat out tastes better. This homemade french vanilla ice cream pairs beautifully with this homemade caramel sauce recipe and a bit of hot fudge. Our favorite way to have it!
Why you will love this recipe:
- This french vanilla ice cream recipe contains egg yolk, and unlike it's eggless competitors it provides a thicker, richer consistency similar to that of custard. If you are looking for an ice cream recipe that doesn't contain eggs, then this Espresso Ice Cream is simple and delicious!
- Removing the vanilla seeds and seeping the seeds along with the pod in the cream mixture gives this rich homemade ice cream a deeper, more decadent vanilla flavor.
- Both the flavor and texture of this ice cream pairs beautifully with all dessert types such as: homemade strawberry cobbler, juicy strawberry pie, and gooey sourdough brownies.
- Making your own ice cream allows you to control all of the ingredients being incorporated, keeping it a clean whole food. This allows you to decide how healthy you want to make it. Do you want to use only organic milk, cream, and eggs? Or raw milk and farm fresh eggs? My personal preference! But it's up to you!
Ingredients for the Best Vanilla Ice Cream Recipe
- 2 ½ cups heavy whipping cream
- 1 ½ cups whole milk
- 1 ⅓ cups granulated sugar
- 4 large egg yolks
- 1 vanilla bean split in half lengthwise and seeded (or 1 tablespoon pure vanilla extract or vanilla bean paste)
- ¼ teaspoon salt
French Vanilla Ice Cream Recipe Instructions
STEP 1: Slice the vanilla bean pod lengthwise and scrape out the seeds.
STEP 2: In a saucepan over medium heat, combine heavy cream, milk, vanilla bean seeds, and pod (or vanilla extract). Heat until it’s steaming but not boiling. This will take a few minutes. Then remove from heat and let it sit for 10 minutes to infuse.
STEP 3: In a large bowl, whisk together egg yolks, sugar, and salt until smooth and pale.
STEP 5: Slowly pour the warm cream mixture into the eggs, whisking vigorously and constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until the mixture thickens and coats the back of a spoon (170°F - 175°F, don’t let it boil!). Remove from heat and allow it to rest for 5 minutes.
STEP 6: Pour the ice cream mixture through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or overnight) until fully chilled. SEE TIPS.
STEP 7: Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions (usually 20-30 minutes). Transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture.
Tips for French Vanilla Bean Ice Cream:
- Want mix-ins? Add chocolate chips, crushed cookies, or fruit during the last few minutes of churning!
- Allowing the ice cream mixture to cool for at least 4 hours in the fridge before churning is necessary for it to churn to the right creamy consistency. I made the mistake of doing it too soon and even though it was only slightly warm, it didn't thicken up enough during the churning process. I then had to place it in to another frozen ice cream container and churned it again.
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Best Homemade French Vanilla Bean Ice Cream Recipe
Ingredients
- 2 ½ cups heavy whipping cream
- 1 ½ cups whole milk
- 1 ⅓ cups granulated sugar
- 4 large egg yolks
- 1 vanilla bean split in half lengthwise and seeded or 1 tablespoon pure vanilla extract or vanilla bean paste
- ¼ teaspoon salt
Instructions
- Slice the vanilla bean pod lengthwise and scrape out the seeds.
- In a saucepan over medium heat, combine heavy cream, milk, vanilla bean seeds, and pod (or vanilla extract). Heat until it’s steaming but not boiling. This will take a few minutes. Then remove from heat and let it sit for 10 minutes to infuse.
- In a large bowl, whisk together egg yolks, sugar, and salt until smooth and pale.
- Slowly pour the warm cream mixture into the eggs, whisking vigorously and constantly to prevent curdling. Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon. Cook until the mixture thickens and coats the back of a spoon (170°F - 175°F, don’t let it boil!). Remove from heat and allow it to rest for 5 minutes.
- Pour the ice cream mixture through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. Cover the bowl with plastic wrap and refrigerate for at least 4 hours (or overnight) until fully chilled. SEE TIPS.
- Pour the chilled mixture into your ice cream machine and churn according to the manufacturer’s instructions (usually 20-30 minutes). Transfer to a freezer-safe container and freeze for at least 2 hours for a firmer texture.
Notes
- Want mix-ins? Add chocolate chips, crushed cookies, or fruit during the last few minutes of churning!
- Allowing the ice cream mixture to cool for at least 4 hours in the fridge before churning is necessary for it to churn to the right creamy consistency. I made the mistake of doing it too soon and even though it was only slightly warm, it didn't thicken up enough during the churning process. I then had to place it in to another frozen ice cream container and churned it again.
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