Homemade Vanilla Bean Ice Cream

I recently bought a new toy! So let’s make some #icecream. I’m starting out with my favorite flavor, Homemade Vanilla Bean Ice Cream.

I scream, you scream, we all scream for ice cream!



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Reserve the vanilla bean pod(s) for your granulated sugar. You’ll have vanilla-flavored sugar for future recipes.

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Prep Time 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 to 2 minutes
Churn Time: 20 to 30 minutes
Yields: 1 quart
Equipment: Ice cream maker, large mixing bowl, 1 (3-quart) saucepan

3 cups of heavy cream
2/3 cup of granulated sugar
1/4 teaspoon Kosher salt
1 vanilla bean caviar (reserve the pod(s))
1 teaspoon of pure vanilla extract
A fresh sprig of mint for garnish

Note: Place the ice cream bowl attachment in the freezer the night before.

In a saucepan over medium-low heat add heavy cream, granulated sugar, Kosher salt, vanilla bean caviar, and vanilla bean pod. Heat the cream mixture just until the sugar has completely dissolved, 1 to 2 minutes. To test, take a clean finger and dip it into the cream mixture. Rub your two fingers together and if you feel no grittiness then the sugar has completely dissolved. Remove the pan from the heat, add vanilla extract, whisk to combine.

Pour the mixture into a large bowl, through a strainer to catch the vanilla bean pod and any sugar that may have not dissolved completely. Next, refrigerate for a least 2 hours before pouring it into your ice cream maker.

Follow the manufacturer’s instructions for your machine for the time it takes to complete, usually between 20 and 30 minutes. Remove the ice cream, which is at the soft serve stage, and place it into a resealable quart container. Transfer the ice cream to the freezer until the ice cream hardens to the consistency you like. That’s it! You now have Homemade Vanilla Bean Ice Cream #icecream.

Serve the ice cream in your favorite ice cream dish with a sprig of fresh mint.