Old-Fashioned Vanilla Bean Ice Cream is a rich, creamy dessert made with a custard base, infused with real vanilla beans for a deep, rich flavor. This ice cream recipe is a great base for other flavors. It also compliments most desserts.
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Ingredients
2 1/2 cups heavy cream
2 cups whole milk
1¼ cups maple syrup
1 vanilla bean (or ½ teaspoon vanilla bean paste or powder)
7 large egg yolks
Pinch of sea salt
1 teaspoon pure vanilla extract
Equipment Used to Make Old-Fashioned Vanilla Bean Ice Cream
Ice cream maker (e.g., Whynter, Cuisinart or KitchenAid attachment)
Large saucepan
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What is Custard?
In ice cream, custard refers to a style of frozen dessert that includes egg yolks in addition to the standard ingredients of ice cream: cream, milk, and sugar.
Key Differences:
- Regular ice cream: Usually made with milk, cream, and sugar. It may or may not include eggs.
- Custard-style ice cream (a.k.a. French-style ice cream): Always includes egg yolks, which are gently cooked with the milk and cream to form a custard base before freezing.
Why add egg yolks?
- Texture: Egg yolks make the ice cream richer, creamier, and smoother.
- Stability: The custard base is more stable and less likely to form ice crystals, giving it a silkier mouthfeel.
- Flavor: It can add a subtle eggy or custardy depth, especially in vanilla or simple flavors.
Do I Have to use Eggs?
No, you can make ice cream without eggs, and many popular styles do just that. Eggless ice cream is often called Philadelphia-style or American-style ice cream.
Benefits of Eggless Ice Cream:
- Easier and quicker to make (no need to temper or cook custard)
- Lighter texture
- Neutral flavor base (great for delicate or fruit flavors)
- No risk of curdling or scrambled eggs
- Great for people with egg allergies or dietary restrictions
Basic Eggless Ice Cream Ingredients:
- Heavy cream
- Whole milk
- Sugar
- Flavorings (vanilla, chocolate, fruit, etc.)
You just mix everything, chill it thoroughly, and churn it in an ice cream maker. No cooking required.
Texture Note:
Eggless ice cream can be slightly less creamy or rich than custard-based versions, but it still turns out smooth and delicious. But, you might need to use stabilizers (like a touch of cornstarch, cream cheese, or milk powder, if needed)to achieve the same texture as a custard based ice cream.
How to Make Old-Fashioned Vanilla Bean Ice Cream
I have very fond memories of growing up during Summertime and always having homemade ice cream after dinner. We would have BBQ’s it seems like every weekend with my aunt, uncle, cousins and grandparents. My Uncle Tom had started the ice cream mixture earlier that day and when all of us kids arrived, we would take a turn cranking the ice cream maker. They still make the same ice cream maker I grew up on but now it’s electric (with an option to crank the handle). Plus, there are all kinds of different ice cream makers now that we are in the modern world.
Heat the dairy + vanilla:
Split (down the middle) and scrape the vanilla bean, adding seeds and pod to a saucepan with the cream (1 cup), milk, and half the maple syrup (about 0.625 or ⅝ cup). If using ground vanilla powder or vanilla extract, add this in a later step.
Heat over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 30 minutes.
Whisk yolks + syrup:
In a separate bowl, whisk egg yolks, remaining syrup, and salt until smooth.
Temper yolks:
Slowly whisk the warm milk mixture into the yolks, then return the combined mixture to the saucepan.
Cook custard:
Stir constantly over low to medium-low heat until thickened enough to coat the back of a spoon or the custard reaches 170–175°F.
Prepare to Strain the Custard:
Put the remaining 1 cup of cream in a bowl, placing the sieve on top. Set aside.
Strain and chill:
Remove the vanilla pod and strain custard through a fine sieve into the bowl with the sieve. Stir in vanilla ground powder or extract, if using. Let cool, then refrigerate for at least 4 hours or overnight.
Churn:
Churn in a 2-quart ice cream maker according to manufacturer’s instructions (approx. 30-60 minutes).
Freeze to firm up:
Transfer to a container and freeze for 4–6 hours before serving for a scoop-able consistency.
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What’s the Difference Between French and American style ice cream?
American and French ice cream differ in ingredients, texture, and preparation. For this recipe, I am making a French style with custard. See below for the American version of Vanilla Bean Ice Cream.
Ingredients:
• American Ice Cream: Typically uses a custard base with milk, cream, sugar, and egg yolks, but may include stabilizers like guar gum or carrageenan for a consistent texture. Commercial versions often have higher sugar and artificial flavors. Some American versions do not use eggs aka custard.
• French Ice Cream: Also custard-based (crème glacée), it relies heavily on egg yolks (often more than American) for richness, with minimal or no stabilizers. Emphasizes natural, high-quality ingredients like fresh cream and vanilla.
Texture and Density:
• American: Often churned with more air (overrun), making it lighter and fluffier. Can feel less dense, especially in mass-produced brands.
• French: Churned with less air, resulting in a denser, creamier texture. It’s richer due to higher egg yolk and fat content.
Flavor Profile:
• American: Bolder, sweeter flavors with a focus on variety (e.g., cookie dough, rocky road). May use artificial flavorings in commercial products.
• French: Subtler, more refined flavors, often highlighting natural ingredients like vanilla, chocolate, or fruit. Less sweet, with a focus on balance.
Churning and Serving:
• American: Faster churning for higher overrun. Served at slightly warmer temperatures, making it softer and easier to scoop.
• French: Slower churning for a denser product. Often served at a slightly colder temperature, enhancing its creamy mouthfeel.
Both are delicious, but French ice cream leans toward richness and elegance, while American ice cream prioritizes variety and lightness.
Can Sugar Be Used Instead of Maple Syrup?
Yes, you can use sugar or any sweetener of choice. I recommend starting with 1/2 cup and add more if needed, depending on the sweetener. Every sweetener has a different strength and it will just depend on how you like the taste. You can always add more but it will be hard to remove it if you added too much in the beginning.
Vanilla Bean Ice Cream Variations
This Old-Fashioned Vanilla Bean Ice Cream is a great base to create other flavors. Here are some of my favorite add-ins:
- Chocolate Chips or Grated Chocolate (1/2 cup)
- Caramel or Chocolate Sauce (3/4 cup)
- Toasted Chopped Pecans ( 1 cup)
- A few tablespoons of bourbon swirled with caramel sauce and toasted pecans
Why Use Farm Milk and Cream
Benefits:
1. Enhanced Flavor and Richness:
Raw milk and cream retain their natural enzymes and fat structure, which can contribute to a richer, more complex flavor compared to pasteurized dairy. Many describe raw dairy as having a fresher, creamier taste with subtle grassy or nutty notes, which can elevate the flavor profile of ice cream, especially in recipes featuring delicate flavors like maple and pecans.
In ice cream, the higher fat content of raw cream (often less processed than commercial versions) can result in a smoother, more luxurious texture without the need for stabilizers.
2. Nutrient Retention:
Raw milk and cream contain natural enzymes (like lactase and lipase), vitamins (such as A, D, and B12), and minerals (like calcium and magnesium) that may be diminished during pasteurization or ultra-pasteurization. For example, raw dairy retains more heat-sensitive vitamins, which could add marginal nutritional value to homemade desserts.
Some proponents claim raw dairy is easier to digest for those with mild lactose intolerance due to active lactase enzymes, though scientific evidence on this is mixed and depends on individual tolerance.
3. Culinary Versatility:
The natural fat and protein structure of raw cream can improve the texture of ice cream, creating a creamier consistency without excessive churning. This is particularly beneficial for custard-based recipes like your Old-Fashioned Peach Pecan Ice Cream, where a velvety texture is key.
Raw milk’s unprocessed nature allows it to integrate well with bold flavors like maple syrup, enhancing the overall taste without competing with additives found in some commercial dairy products.
4. Support for Traditional Methods:
Using raw dairy aligns with artisanal or traditional ice cream-making techniques, appealing to those seeking a farm-to-table experience. It can provide a closer connection to the source of the ingredients, especially if sourced from local, trusted farms.
Raw cream’s natural thickness can reduce the need for additional emulsifiers or thickeners, simplifying the ingredient list for homemade recipes.
Considerations and Cautions
Safety Risks: Raw milk and cream are not pasteurized, meaning they may contain harmful bacteria like Salmonella, E. coli, or Listeria if not handled properly. This is a significant concern for pregnant women, children, the elderly, or those with compromised immune systems. Always source raw dairy from reputable, certified farms with strict hygiene standards.
Raw milk sales are regulated or banned in some regions (e.g., certain U.S. states or countries) due to health concerns. Check local laws before purchasing.
Shelf Life: Raw dairy has a shorter shelf life than pasteurized versions and must be stored carefully (below 40° F) to maintain freshness, especially for recipes requiring chilling, like ice cream custard
Recipe Adjustments: If using raw milk and cream in your ice cream recipe, monitor the custard closely during heating. While raw dairy can be heated safely to 160°F for custard without losing its benefits, avoid overheating to preserve flavor. Ensure proper cooling to prevent bacterial growth.
Texture: Raw cream’s higher fat content can enhance the ice cream’s creaminess, potentially reducing churn time slightly. Ensure the custard is heated to 160°F to kill potential bacteria while maintaining a smooth consistency.
Sourcing: Use raw dairy from a trusted local farm to ensure quality and safety. Verify that the farm tests for pathogens and follows sanitary practices.
Items Used in This Recipe
Organic Pure Ground Vanilla Powder
Farm Fresh Eggs
Raw Milk and Cream (why my ice cream is a beautiful yellow color)
Resources
https://therike.com/blogs/health-beauty-tips-trends-and-wellness-insights/the-truth-about-raw-milk
https://rawmilk.com/the-shame-of-pastuerization
https://www.organicfacts.com/raw-milk.html
Saraiva A, Carrascosa C, Ramos F, Raheem D, Lopes M, Raposo A. Coconut Sugar: Chemical Analysis and Nutritional Profile; Health Impacts; Safety and Quality Control; Food Industry Applications. Int J Environ Res Public Health. 2023 Feb 19:20(4):3671. doi: 10.3390/ijerph20043671. PMID: 36834366;PMCID: PMC9964017.
Old-Fashioned Vanilla Bean Ice Cream
Ingredients
Method
- Split down the middle and scrape the vanilla bean, adding seeds and pod to a saucepan with the cream (1 cup), milk and 1/2 the maple syrup. If using ground vanilla powder or vanilla extract, add this in a later step. Heat over medium heat until steaming but not boiling. Remove from heat, cover, and let steep for 30 minutes.
- In a separate bowl, which egg yolks, remaining syrup, and salt until smooth.
- Slowly whisk the warm milk mixture into the yolks, then return the combined mixture to the saucepan.
- Stir constantly over low-medium heat until thickened enough to coast the back of a spoon or the custard reaches 170-175 ℉.
- Put the remaining cream in a bowl, placing the sieve on top. Set aside. (See photo)
- Remove the vanilla pod and strain the custard through a fine sieve into the bowl with the sieve. Stir in vanilla ground powder and/or extract, if using. Let cool, then refrigerate for at least 4 hours or overnight.
- Churn in a 2-quart ice cream maker according to manufacture’s instructions (approx. 30-60 minutes).
- Transfer to a container and freeze for 4-6 hours before serving for a scoop-able consistency.
Notes
- If you don’t have a 2-quart ice cream maker, just cut the recipe in half for a 1-quart recipe.
I hope this Old-Fashioned Vanilla Bean Ice Cream becomes a staple in your family gatherings. Tag me over on Instagram. I’d love to see how yours turns out!
Wendy Lea Walker, NTP
Nutritional Therapy Practitioner
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