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My homemade vanilla ice cream recipe is perfect for people who enjoy the simpler things in life. Although vanilla beans are expensive, after your first bite, you will understand why. This no-churn recipe takes only three to five minutes to assemble. I like to make it in the morning, so it’ll be ready after dinner.
Vanilla Bean Ice Cream
Don’t throw away the vanilla bean, store them in your sugar for a vanilla sugar.
The secret is to have a cold bowl and cold beaters. I normally stick them in the freezer while I prep the other ingredients. The cold temperature will help the stiff peaks form faster. To check for stiff peaks, pull the beaters out from cream and peaks should stand up.
How to cut open, scrape and use a vanilla bean?
Hold the vanilla bean on the cutting board. Use the tip of a small knife and split the vanilla bean in half-length wise, holding between your index finger and thumb. Use the back of your knife and scrape both halves of the bean from top to bottom to remove the vanilla seeds, a.k.a. vanilla bean caviar.
Can you make ahead?
Freezer: Vanilla Ice Cream: Ice cream will be good for 60 days max.
Latest Recipe Video:
You can use the same weight of fresh skinned peaches or drained canned peaches for this recipe.
1 tablespoon vanilla extract = 1 vanilla bean
1/8 teaspoon table salt = ¼ teaspoon kosher salt
what to serve with Vanilla Bean Ice Cream
So, if you’re looking for a quick and easy dessert recipe that will impress your friends and family, look no further than this delicious vanilla ice cream. It’s definitely one of my favorite recipes, and I’m sure you’ll love it too! Be sure to make the recipe and leave me a 5-star review. I can’t wait to hear what you think. Thanks for reading!
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Vanilla Bean Ice Cream
- 1 vanilla bean split down the middle
- ¼ teaspoon kosher salt
- 2 cups cold heavy cream
- 14 oz. sweet condensed milk
- Place split vanilla bean on a flat surface, hold one end securely, and with the back of a knife scrape seeds out.
- In a stand mixer or in a bowl with a hand mixer whip vanilla seeds, kosher salt, and heavy cream until stiff peaks form, about 1 ½ – 2 minutes. Fold in condensed milk make sure you keep some streaks of cream and be careful not to take all the air out of the stiff peaks.
- Transfer to dish and cover and pop in the freezer for 6 hours to overnight before eating.