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Vanilla Bean Ice Cream in a white and turquoise ice cream bowl on a polka dot napkin

Vanilla Bean Ice Cream

A simple, luscious ice cream flavored with real vanilla pods.



  1. Heat the milk, salt and sugar in a large saucepan. When the mixture comes to a simmer, take it off the heat and stir in vanilla paste. Let steep a few minutes.
  2. Whisk yolks in 4 cup Pyrex measuring cup (or use a bowl). Slowly drizzle just a bit of the hot mixture in the yolks while whisking constantly. Continue to slowly add the milk to the eggs, then return the mixture to the pan. Cook, stirring constantly, till mixture thickens (it should coat the back of a spoon).
  3. Wash the Pryex measuring cup and add the cream to the cup. Strain the yolk/milk mixture (to remove any cooked egg particles) into the cup full of cream and mix in vanilla.
  4. Cool at room temperature, then place custard in a container with a lid and refrigerate overnight.
  5. To make ice cream, follow manufacturer’s instructions for your ice cream maker.


Inspired by David Lebovitz.

Total time does not include overnight chilling.