This homemade vanilla custard ice cream is a velvety smooth, French style, custard based ice cream flavored with real vanilla beans. It’s the perfect homemade ice cream, or delicious added to your favorite pie, cookies, or cake.
You know we love homemade ice cream over here, and have shared lots of our favorites – including our strawberry ice cream, cookies and cream ice cream, or butter pecan ice cream.
This vanilla custard ice cream recipe is rich, velvety, and decadent. It’s a custard based ice cream, which means it does contain eggs, and is cooked, but I promise the extra time is well worth it when you taste how delicious, and smooth this homemade ice cream is.
It’s a perfect vanilla ice cream to enjoy as is, or to add in some of your favorite mix ins, like chocolate chips, Oreos, candy bars, or cookie dough. Or it’s perfect topped with some homemade hot fudge sauce, strawberry sauce, or paired with your favorite desserts. My favorite combination is a warm chocolate chunk pizookie topped with this homemade vanilla bean ice cream, or serving it on top of a warm slice of mixed berry pie.
Why You’ll love this Vanilla Bean Ice Cream:
- This ice cream is loaded with a rich vanilla flavor, thanks to a whole vanilla been in the ice cream.
- It’s literally the richest and creamiest ice cream ever!
- This French vanilla ice cream is so much better than you’ll get from the store, or even your favorite ice cream shop.
- It’s easily adaptable, and you can add your favorite mix-ins into the recipe to make so many flavors.
This is a quick overview of the ingredients you’ll need for this French Vanilla Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- heavy cream – you can use heavy cream or heavy whipping cream for this recipe, this keeps the ice cream super rich and creamy with the right amount of fat content.
- whole milk – this gives the ice cream the best fat levels for the best creamy ice cream.
- egg yolks – help to make this custard based ice cream extra rich and creamy.
- granulated sugar – this sweetens the vanilla custard base
- vanilla bean – we’re using the seeds from a whole vanilla bean pod. If you can’t find vanilla beans, you can use 1 Tablespoon of vanilla bean paste, or 1 TBS vanilla extract.
- salt – just a little, to balance the flavor.
How to make Vanilla Custard Ice Cream ?
- Make the Custard Base. Add the milk, and half of the cream to a pot and heat it over medium heat just until the edges start to bubble.
- Temper the Eggs. Whisk the egg yolks and the sugar in a medium bowl for a couple of minutes until the egg yolks start to lighten in color. Set the mixture aside.
- ASlowly pour about 1/2 cup of the hot cream mixture into the egg yolks, and whisk them together while pouring the cream in. Then add in another 1/2 cup of the cream mixture.
- Continue to Cook the Custard. Pour the mixture back into the pan and let it continue to heat for a few more minutes until the sugar is dissolved, and the mixture is thick enough to coat the boat of a metal spoon.
- Chill the Custard Base. Pour the ice cream mixture through a strainer into another bowl to strain out any chunks. Then stir in the remaining heavy cream, vanilla seeds, and salt. Place the bowl over another large bowl of ice, for an ice bath to let it chill, for about 15 minutes, stirring occasionally. Cover the bowl and place it in the fridge to chill for another 2 hours, up to overnight.
- Churn the Ice Cream. When you’re ready to churn the ice cream, and pour the custard base into the running ice cream maker and let it run until it’s thick, like a soft serve ice cream.
- Freeze the Ice Cream. Scoop the ice cream into a 2QT container, and cover the container with a lid. Place in the freezer for at least 6 hours, or overnight is even better for a nice scoopable custard style ice cream.
Tips and Tricks:
- Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 12 hours to be frozen solid so it will churn my ice cream. Leave it in your freezer to use whenever you’re ready if you have room.
- If you don’t want to make a cooked vanilla custard ice cream, try our Philadelphia style vanilla ice cream instead.
- If you want to add in mix-ins, cut them to be about 1/2 inch in size, and add them into the ice cream maker while it is churning, the last 5 minutes or mixing.
Frequently Asked Questions:
What is the difference between Vanilla Bean Ice Cream and French Vanilla Ice Cream?
This ice cream could technically be considered both a french vanilla ice cream and a vanilla bean ice cream. A French Vanilla ice cream refers to the style of how the ice cream is made (not a vanilla bean grown in France) and is made with a custard based ice cream made with egg yolks in the base, giving it a slight yellow tint to the color.
Vanilla bean ice cream is made with real vanilla beans. You should be able to see tiny black flecks of the vanilla deeds in the ice cream. This ice cream is made in the French style, and is made with real vanilla beans. This French vanilla bean ice cream is the best of both worlds.
What is the difference between French style vs Philadelphia Style Ice Cream?
French style ice cream is a custard, egg based ice cream. The custard base is cooked, and the egg yolks are tempered into the mixture, before chilling and churning the ice cream. It takes longer to make the ice cream, but is extra rich and creamy.
Philadelphia based ice cream is made by mixing heavy cream, milk, sugar and your flavors then churning the ice cream. It is a much faster, still ice cream maker churned ice cream but has a less rich flavor, and texture.
Custard Ice Cream Flavor Variations:
- Berry Ice Cream: Blend 1.5 to 2 cups of washed and hulled berries in a blender until smooth. Pour through a strainer if you don’t want any seeds. Then add the berry puree into the custard base before chilling it in the fridge. You can use strawberries, raspberries, blackberries, blueberries, etc.
- Cookies and Cream Ice Cream: Add 2 cups chopped Oreo cookies into the ice cream after it finishes churning. Let it churn for another 5 minutes in the ice cream machine.
- Mint Chip Ice Cream – Add 1 teaspoon of peppermint extract to the custard base, you can leave out the vanilla bean and use 1 tsp of vanilla extract. Add 1 cup of mini chocolate chips, or chopped chocolate in the last 5 minutes of churning. (Add 4 to 5 drops of green food coloring to the custard base if desired).
- Cookie Dough Ice Cream: Add 1-2 cups of edible cookie dough chunks into the ice cream base the last 5 minutes of churning.
- Malted Vanilla Ice Cream: Add 1/2 cup of malted milk powder into the custard base before chilling.
- Candy Bar Ice Cream: Add 1 1/2 cups of your favorite chopped candy bar pieces into the vanilla ice cream during the last 5 minutes of churning.
Ice Cream Topping Ideas:
- caramel sauce
- hot fudge sauce
- strawberry sauce
- peanut butter
- sweet whipped cream
How to store Homemade Vanilla Custard Ice Cream?
Store this homemade vanilla custard based ice cream in a 2 quart container with a lid, or wrapped tightly with plastic wrap then foil for up to 1 month. Store it in the coldest part of your freezer (usually the back) for best results.I usually use a 9×5 bread pan, or I love theseice cream containersas well.
This French vanilla bean ice cream recipe is the best vanilla ice cream. It’s rich, creamy, velvety, and packed full of the best vanilla flavor in every bite. It’s the best ice cream for your favorite ice cream mix-ins, perfect for an ice cream sundae, or for making your favorite desserts a la mode.
More custard ice cream recipes:
- Blueberry Pie Ice Cream
- Butter Pecan Ice Cream
- Fudge Brownie Ice Cream
- Cinnamon Toast Crunch Ice Cream
- Chunky Monkey Ice Cream
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French Vanilla Ice Cream (Vanilla Bean Custard Ice Cream)
Created By: Aimee
This homemade vanilla custard ice cream is a velvety smooth, French style, custard based ice cream flavored with real vanilla beans. It's the perfect homemade ice cream, or delicious added to your favorite pie, cookies, or cake.
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 8 hours hrs 45 minutes mins
For the Vanilla Custard Base:
- 2 cups heavy cream (divided)
- 1 cup whole milk
- 4 egg yolks
- 3/4 cup granulated sugar
- 1 vanilla bean (split in half lengthwise, and scrape out the seeds to use)
- 1 dash salt
Large Mixing Bowl
Freeze the bowl of your ice cream maker for at least 12 hours, until frozen solid according to manufactures instructions.
Add 1 cup of the cream, and the milk to a medium sauce pan, and heat it over medium until the edges start to bubble.
While the milk is heating, add the egg yolks and sugar to a large bowl and whisk them together for a couple of minutes until the color lightens up.
Remove the milk from the heat, and slowly pour 1/2 cup of the warm mixture into the egg yolks, whisking them together as you pour.
Then add another 1/2 cup of the milk mixture into the eggs and whisk it together.
Pour the mixture back into the sauce pan and let it continue to cook over medium heat, for a couple of minutes, until the mixture starts to thicken enough to coat the back of a metal spoon.
Pour the custard mixture through a strainer into another large bowl.
Add in the remaining cup of heavy cream, vanilla bean seeds, and salt.
Add ice to another large bowl, and place the custard mix bowl over the ice bath. Let it sit to cool down slightly for about 15-20 minutes, while you stir it occasionally.
Cover the custard mix bowl with a lid, or plastic wrap and place it in the fridge for at least 2 hours to chill.
Pour the custard mix into a prepared 2QT ice cream maker and run it for about 25 to 30 minutes, according to manufactures directions, until it is like a soft serve consistency.
Scoop the ice cream into a 2QT container, and cover it with a lid, or plastic wrap and foil.
Place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
Calories: 323kcalCarbohydrates: 22gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 168mgSodium: 37mgPotassium: 112mgSugar: 22gVitamin A: 1054IUVitamin C: 0.4mgCalcium: 89mgIron: 0.3mg
I did as the instructions said, added strawberry puree and brownies, didnt taste much of the strawberries but it was soooo good! This recipe is a keeper!
You’d need probably 1 cup of strawberry puree for that to have a stronger flavor. So glad you loved it.
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As an AI language model, I don't have personal experiences or preferences. However, I can provide information related to the concepts mentioned in the article you provided. Let's break down the information and address each concept:
Homemade Vanilla Custard Ice Cream
Homemade vanilla custard ice cream is a velvety smooth, French-style ice cream made with a custard base and flavored with real vanilla beans. It is known for its rich and creamy texture. The recipe typically includes ingredients such as heavy cream, whole milk, egg yolks, granulated sugar, vanilla beans, and a dash of salt. The custard base is made by heating the milk and cream, tempering the egg yolks with the hot mixture, and then cooking the custard until it thickens. The mixture is then chilled, churned in an ice cream maker, and frozen until it reaches the desired consistency.
French Vanilla Ice Cream
French vanilla ice cream refers to the style of how the ice cream is made, rather than the origin of the vanilla beans. It is a custard-based ice cream made with egg yolks in the base, giving it a slight yellow tint. The custard base is cooked by combining milk, cream, egg yolks, sugar, and vanilla beans. The mixture is then chilled, churned in an ice cream maker, and frozen.
Philadelphia Style Ice Cream
Philadelphia style ice cream is a simpler and faster method of making ice cream compared to the custard-based French style. It does not require cooking a custard base with egg yolks. Instead, it is made by mixing heavy cream, milk, sugar, and flavors together, then churning the mixture in an ice cream maker. Philadelphia style ice cream has a less rich flavor and texture compared to custard-based ice cream.
Vanilla Bean Ice Cream
Vanilla bean ice cream is made with real vanilla beans, which are scraped to extract the tiny black flecks of vanilla seeds. These seeds are added to the ice cream mixture, giving it a distinct vanilla flavor and the appearance of black specks throughout the ice cream.
Ice Cream Flavor Variations
The article also mentions several flavor variations for custard-based ice cream, including:
- Berry Ice Cream: Blend washed and hulled berries, strain if desired, and add the puree to the custard base before chilling.
- Cookies and Cream Ice Cream: Add chopped Oreo cookies to the ice cream after churning.
- Mint Chip Ice Cream: Add peppermint extract and mini chocolate chips to the custard base.
- Cookie Dough Ice Cream: Add chunks of edible cookie dough to the ice cream base during the last 5 minutes of churning.
- Malted Vanilla Ice Cream: Add malted milk powder to the custard base before chilling.
- Candy Bar Ice Cream: Add chopped candy bar pieces to the vanilla ice cream during the last 5 minutes of churning.
Storing Homemade Vanilla Custard Ice Cream
To store homemade vanilla custard ice cream, it is recommended to place it in a 2-quart container with a lid or wrap it tightly with plastic wrap and foil. Store it in the coldest part of the freezer for up to 1 month. It is best to store it in the back of the freezer for optimal results.
I hope this information helps! Let me know if you have any further questions.