All-Natural Creamy Vanilla Bean Ice Cream Custard

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

See disclosure policy for more information!

How To Make The Best Tasting Vanilla Bean Ice Cream Custard

Looking to get that homemade vanilla bean ice cream custard flavor? This recipe will definitely fulfill your need.

In order to get the best tasting homemade vanilla ice cream custard you must use a top quality “Grade A” vanilla bean. That is why I use and recommend a Madagascar Vanilla Bean. The Madagascar vanilla beans have that distinctive flavor and aroma all chefs long for in recipes calling for vanilla.

How To Cut A Vanilla Bean Custard

Just lay the bean on a clean flat cutting surface. Gently slice from the center towards each end. Carefully open the split bean and scrape the delicate seeds with a paring knife blade. Opening the seed pod before placing it in a liquid exposes more of the bean’s surface, intensifying the natural flavors.

The Ice Cream Maker

My grandpa used to be in charge of the ice cream maker when I was a kid. He would put all the ingredients into the ice cream maker, pack it with ice and salt and call all us kids over to the machine.

I remember sharing the task of turning the crank of the ice cream maker with my cousin’s. There was probably about seven of us kids and we had the best time of our lives helping grandpa make ice cream.

As an adult, just the thought of having to turn a crank to make ice cream just did not appeal to me at all. Therefore, I never made ice cream.

One year, not long ago, I was craving that homemade ice cream taste. I didn’t have an ice cream maker but I knew I wanted a wooden one like grandpa had. There was only one exception. It had to be electric.

After some intense research I went with this powerful electric ice cream maker that has the capability of making up to 6 quarts in like 15 to 40 minutes. Now, I look forward to making homemade ice cream every year!

When I make ice cream I very seldom make 6 quarts unless its for a family gathering like Memorial Day, Fourth of July or Labor Day. Usually I will make just 1 quart. That seems to be the perfect size. At least for us it is.

Making ice cream is actually easy. All you have to do is prepare the cream, put the liquid in the canister, pack with ice and ice cream salt, plug it in and let it do its thing!

I Scream You Scream Vanilla Bean Ice Cream Custard

Ingredients:

• 2 cups heavy whipping cream (divided)
• 1 cup whole milk
• 1 Madagascar Vanilla Bean
• 6 egg yolks (using farm fresh eggs will give the ice cream a deep yellow color. For a lighter color use store bought eggs)
• 1/2 cup granulated sugar
• 1 10# bag cubed ice
• 2 4# boxes ice cream salt

Directions:

Bring 1 cup heavy whipping cream and milk to a gentle boil. Remove from heat. After removing seeds from vanilla pod add the seeds and pod to the warm milk. Cover and allow to steep for 30 minutes.

Strain milk discarding vanilla pods and return milk to heat and simmer.

In a medium bowl combine egg yolks and sugar. Beat with an electric hand mixer until yolks turn pale in color (about 5 minutes).

Add the other 1 cup heavy whipping cream to egg mixture and gently whisk to combine. Slowly add egg mixture to simmering milk mixture.

Cook on low heat stirring constantly until thick. You will know the mixture is done by doing the “wooden spoon test”. Coat the backside of a wooden spoon with the mixture and using your finger make a swipe across the backside and if the liquid holds its shape the mixture is done.

Remove from heat and strain liquid through sieve into a medium bowl.

Prepare an ice bath by filling a large bowl with ice and some water. Place the medium bowl filled with the mixture on top of the ice bath.

While the mixture is resting on top of ice bath stir occasionally until cooled completely.

Now for the ice cream part

Before starting this next step be sure to have plenty of ice and ice cream salt on hand. I usually get a 10 pound bag of ice and 2 boxes of ice cream salt. Although not all of the ice or salt will be used it’s better to be safe than sorry.

Follow manufacturers instructions when using any ice cream maker.

Below is an example of the steps I took to making this ice cream with my electric ice cream maker.

Once the liquid has completely cooled I placed the mixture into the ice cream maker canister. Then I placed the canister in the wooden bucket and put cover in place. Inside the bucket between the canister and the bucket edges I added a small layer of ice and then a layer of salt. Then I added another layer of ice and salt and ice and salt until it was about 5 inches above the liquid in the canister.

I then attached the motor top, plugged it in and let it run. After about 15 – 20 minutes I turned the motor off and check on the status of the cream. If the cream has not completely set up I replace the lid and motor and continue processing.

Viola! Homemade vanilla bean ice cream!

Before I go I forgot to tell you. I absolutely love this ice cream insulated container. It is compact, perfectly holds 1.5 quarts (there is also a 2.5 quart size if needed) it has a non-skid base and there are like four colors to choose from! Love it! Check it out. And don’t forget the ice cream scooper.

Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S VANILLA BEAN ICE CREAM CUSTARD RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

#JETTSKITCHEN

Other Recipes You May Enjoy!