A Classic Homemade
Vanilla Ice Cream Recipe!

True Vanilla!

This tasty homemade vanilla ice cream recipe is made with “real” vanilla. No short cuts here…. if you want a true vanilla taste, use vanilla beans. Remember to pick beans that are oily to the touch, look sleek and have a rich aroma. Avoid brittle, dry or mildewed beans that have little or no scent.

Bourbon or Tahitian?

Vanilla beans have a different taste and aroma depending on where they originated from. Both types of vanilla beans can be used in all kinds of desserts, it really depends on what kind of flavor you're looking for.

It’s all about taste!

Did you know that some ice cream manufacturers don’t actually use vanilla in their vanilla ice cream? They use a synthetic based product drawn from coniferous trees and cloves!
Believe it or not…. It’s not only ice cream manufacturers that use this product... I’m sorry to say that it is widely used in the food industry.

Cheap imitation!

You’re missing out if you use this cheap imitation. For this exquisite homemade vanilla ice cream recipe that's just so full of aroma, use vanilla beans. They may cost you a little more, but you definitely will be able to taste the difference.

Homemade Vanilla Ice Cream Recipe:

Ingredients: for 5 cups (1.2 L)

2 cups (500 ml) whole milk
2 cups (500 ml) heavy (double) cream
2 Bourbon vanilla beans or 1 Tahitian vanilla bean
12 egg yolks
4 oz (110 grams) of sugar

Combine the milk and cream in a saucepan. Cut the vanilla and scrape the seeds from the bean, add the beans and the seeds to the saucepan. Heat until just before boiling point.
In the meantime whisk the sugar into the egg yolks. Pour the warm milk mixture over the egg yolks a little at a time while whisking.
Transfer the mixture back to the saucepan and heat, stir the mixture consistently until it begins to thicken.
You might want to check the temperature with a thermometer, when the temperature reaches 183˚F (84˚C) it’s done. (Do not exceed this temperature).
Strain the mixture into a container, cover and cool it in the refrigerator.
When completely cool, transfer to your ice cream maker and follow the instructions for your machine.

Or transfer the mixture to a suitable container and place in the freezer. Stir the mixture every 30 minutes until it becomes firm.
Place in the refrigerator for about 10 minutes before serving.

If you are looking for a "raw" vanilla ice cream then check out Kristin Suzanne's book Easy Raw Desserts You'll find several ice cream recipes including, raw vanilla bean ice cream and vanilla rose ice cream.
And of course tons of other mouth-watering recipes.

Did you enjoy this homemade vanilla ice cream recipe? How about making another tasty ice cream, choose from several flavors. There are so many great homemade recipes to choose from, have you found your favorite?