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Vanilla Bean Ice Cream | URBAN BAKES

Vanilla Bean Ice Cream

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  • Author: Connie
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


Units Scale
  • 2 cups fat-free milk
  • 1 1/2 cups heavy cream
  • 1 cup granulated sugar
  • 1/8 teaspoon salt
  • 2 vanilla beans, seeds scraped
  • 5 egg yolks
  • 1 tablespoon pure vanilla extract


  1. In medium saucepan, bring milk, cream, 1/2 cup sugar, salt and vanilla beans and their pods just to a boil.
  2. Meanwhile, in a large bowl, beat egg yolks and remaining 1/2 cup sugar until think.
  3. Once milk/cream mixture has come to a light boil, turn off heat and temper the eggs by mixing 1/3 of the milk/cream mixture into the eggs, whisk and repeat another 1/3 until everything is mixed together.
  4. Return mixture to the saucepan and using a wooden spoon, stir continuously over low heat until the mixture thickens and covers the back of the spoon. Note: do not allow the mixture to boil as this will cook the eggs.
  5. Pour mixture through a fine mesh strainer over a large bowl. Discard any remnants of egg product and vanilla pods. Let cool to room temperature. Stir in vanilla extract. Chill in refrigerator for 1 to 2 hours or overnight.
  6. Pour mixture into the ice cream machine and allow it to churn for 15 to 20 minutes or according to manufacture’s directions. Place ice cream in a chilled bowl or pan, cover and allow to freeze for 2 to 3 hours for firmer consistency, if desired. ENJOY!


Whole milk may be substituted for fat-free milk.

To reduce vanilla taste, use 1 vanilla bean and/or reduce vanilla extract to 1 1/2 teaspoons.

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes

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