Vanilla Ice Cream Base

    30 minutes

    This ice cream can either be enjoyed vanilla, or you can add different flavourings. It uses a whole vanilla bean for best flavour.

    75 people made this

    Serves: 16 

    • 1 litre heavy cream
    • 1 1/4 cups milk
    • 1 vanilla bean, split and scraped
    • 1 1/4 cups white sugar, divided
    • 10 egg yolks
    • 1 tablespoon vanilla extract

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a heavy saucepan over medium heat, combine cream and milk. Add vanilla bean and scrapings and sprinkle with half the white sugar. Allow to just come to a boil.
    2. Meanwhile, whisk the egg yolks in a bowl with the remaining sugar and the vanilla extract. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat to cook until mixture thickens enough to coat the back of a metal spoon. Do not boil.
    3. Strain custard and chill until cold. Pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

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    Reviews in English (50)


    This is WORTH the 'trouble'!!! I am on a low sugar diet by choice (which we all should be) and I made this ice cream with Splenda* brand alternative sweetener. It goes thru your system, and does not get absorbed into the blood stream, because your body mistakes it for something unabsorbable, like dietary fiber. It's fabulous. And, like the jingles claim, it does taste just like sugar. Anyhow, you've got to be really careful not to let the custard boil. If you use medium heat all through the recipie, it'll boil at some point. After seeing the first few 'boils' in the cream mix, take it off the heat and immediately turn the stove down to medium-low. Half way to medium. Then, watch it carefully, and stir OFTEN. I found that it is thick enough to 'coat the back of a spoon' in it's plain cream mix form, but when the final custard has been cooking for 3 or 5 minutes, and it does seem nice and thick to you, it's done. If you have a newer 'ice-less' ice cream mixer, and you are going to be using online recipes, you should definately find out what the capacity of your freezer bowl is. I have the Cuisinart ICE-20, and any recipe with a total of roughly 2 1/2 to 3 cups of dairy products in it is definately going to fill it up. Don't forget how ice cream seems to double in volume when it is freezing up. If the recipe seems too big, take advantage of allrecipe's fabulous scaling option at the bottom of the main recipe page. Just tweak it until the cuppage is correct for your mixer. Also  -  24 Jun 2003  (Review from Allrecipes USA and Canada)


    This vanilla ice cream was great but I had changed a few things. I used half & half instead of heavy cream, whole milk, and only 5 egg yolks. It came out very creamy and smooth. Absolutely delicious!  -  30 Jun 2004  (Review from Allrecipes USA and Canada)


    This ice cream was really good. We liked it much better than the highly rated Vanilla Ice Cream IV. I didn't have a vanilla bean so I just doubled the vanilla extract and it came out wonderful. This is defiantly the best vanilla homemade ice cream that I have tried from this site. Thanks Melissa!  -  02 Jun 2003  (Review from Allrecipes USA and Canada)