Vanilla Bean Ice Cream
Making homemade ice cream is so much easier than it sounds! This vanilla bean paste ice cream is packed with vanilla flavor and is super smooth and creamy!
Servings 8 servings
Calories 300kcal
Ingredients
- 2 cups + 2 tbsp whole milk
- 1 ¼ cups heavy cream
- ¾ cup granulated sugar
- 2 tbsp light corn syrup
- ¼ tsp kosher salt
- 2 large egg yolks
- 1 tbsp cornstarch
- 1 tbsp vanilla bean paste
To serve
- 1 recipe hot fudge sauce
- sprinkles
Instructions
For the ice cream
- In a 4 quart kettle, combine the 2 cups milk, heavy cream, sugar, corn syrup, and salt. Whisk to combine. Bring to a simmer over medium-low heat, 5-8 minutes.
- While heating, whisk together the remaining 2 tbsp milk, egg yolks, and cornstarch.
- When the milk and cream mixture begins to simmer throughout, remove from the heat and slowly whisk in the cornstarch slurry. Return to medium-low heat and whisk until simmering throughout and slightly thickened, about 1 minute.
- Remove from the heat and add the vanilla bean paste. Whisk to combine and allow mixture to cool to room temperature. Cover and chill 6-8 hours.
- Once chilled, pour into the freezer and follow the manufacturer's instructions. This usually takes 20-25 minutes. After churning, the ice cream can be immediately enjoyed as soft serve or poured into a container and frozen for an additional 4-6 hours for a harder consistency. Serve with hot fudge sauce and/or sprinkles.
Video
Nutrition
Serving: 1serving (with hot fudge) | Calories: 300kcal
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