What are the 4 main ingredients in ice cream?

Ice cream at its most basic consists of cream, sugar, egg yolks, and flavoring (like vanilla). And those are the ingredients you’ll find in this ice cream recipe!

What is the difference between vanilla ice cream and vanilla bean ice cream?

Vanilla bean ice cream usually uses a natural vanilla bean that is split and scraped out with the tip of a knife, and you’ll see the speckled flakes of vanilla in the finished ice cream. However, you can use vanilla bean powder , and that would still qualify as ‘vanilla bean ice cream.’ Store-bought vanilla ice cream may also use vanilla beans but is more often made with vanilla flavorings that are sometimes artificial. Be sure to always read labels!

Can I make homemade ice cream without an ice cream machine?

Yes! I’ve outlined the best way to make ice cream without an ice cream maker in this post .

What’s the difference between French vanilla ice cream and Philadelphia vanilla ice cream?

French vanilla ice cream, like this recipe, is made with egg yolks and cooked before cooling and churning. The eggs add a velvety richness and creaminess to the finished ice cream. Philadelphia vanilla ice cream, on the other hand, is usually simply a mix of cream, sugar, and flavorings, with no eggs involved, and once it’s set in the freezer, it’s a bit harder of a texture, although it does come together more quickly.

Homemade Vanilla Ice Cream | Best Ice Cream Made at Home

Homemade Vanilla Bean Ice Cream

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4.7 from 6 reviews

Try this easy homemade vanilla ice cream recipe made with vanilla beans and vanilla extract – it’s the best ice cream made at home, and with just a few simple ingredients, you’ll be able to enjoy a delicious creamy treat! Pairs perfectly with brownies or homemade apple pie.

Author: Tiffany
Prep Time: 40+ minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: about 1 quart 1x
Category: Desserts
Method: Stovetop
Cuisine: American

Ingredients

Scale

2 cups heavy cream
1 cup whole milk
4 egg yolks
¾ cup sugar
pinch of salt (1/16 tsp with these measuring spoons)
1 Tbsp vanilla extract
1 vanilla bean, split and scraped for the inner vanilla OR ½ tsp vanilla bean powder

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Instructions

In a medium saucepan, combine all the ingredients. Turn the burner on the lowest setting and using a whisk (I have a flat whisk that’s perfect for this), break up the eggs so that the mixture is well combined.
Set a timer for 10 minutes and cook the mixture on low, stirring about once every minute or two.
When the timer goes off, cool the mixture thoroughly by placing in the fridge for 20-40 minutes.
Stir the mixture and process in your ice cream maker per the manufacturer’s instructions.

Notes

Store homemade ice cream in an airtight container in the freezer, or a reusable freezer bag. Since we’re skipping the preservatives in store-bought ice cream, try to enjoy this vanilla ice cream within 2-3 weeks. (I have a feeling it won’t last that long once you try it!)

Nutrition

Serving Size: 1
Calories: 650

Find it online: https://dontwastethecrumbs.com/homemade-vanilla-bean-ice-cream/