How long does homemade ice cream last?

We find this homemade vanilla bean ice cream recipe is best eaten within 2 weeks. Past that - depending on the container you keep it in - it can start to dry out and form small ice crystals in the freezer.

Why isn't my custard getting thicker?

If your custard isn't thickening, it may just need more time to cook! Because stoves and equipment can vary so much, you may need to adjust the exact cooking times in this recipe. Follow the visual cues provided, and use a kitchen thermometer to ensure custard reaches at least 170° Fahrenheit to reduce the risk of food borne illness. Keep in mind that this custard doesn't thicken a TON on the stovetop: It will continue to thicken as it cools on the counter, and again as it chills in the fridge overnight

What do I do if my eggs start to curdle?

If your eggs start to curdle and cook as you temper them, stop adding the hot liquid immediately! Whisk the egg mixture constantly for a minute or two, and try to work out any lumps while the eggs cool off after the shock of the hot liquid. You can also set the bowl in ice or cold water to help cool the eggs, or - if the curdling is minimal - give the mixture a zap with an immersion blender . If you have just a few chunks of egg after tempering, don't worry - they'll get strained out when you pour the custard through a mesh sieve later on! But if the entire mixture starts to look very curdled - almost like cottage cheese or scrambled eggs - you might just have to start over, and add the liquid more slowly next time. Don't forget that ice cream takes practice: Don't worry if it's not perfect on your first try! Keep at it. Learn More: How to Temper Eggs

What container should I use to store ice cream?

If we're eating it within a few days, we pack ice cream in freezer-safe 1-quart deli containers . Plastic containers can become brittle in the freezer over time, which makes them more prone to cracking under pressure (for example, if you squeeze the container too tightly while scooping chocolate ice cream ). We find this problem is easily avoided by letting ice cream sit on the counter for five minutes before scooping. Alternatively, you can store ice cream in a metal bread pan covered with plastic wrap, or a glass container with a freezer-safe lid. You can also find many specialty airtight container options for ice cream online!

What can I use instead of a vanilla bean?

If you have any vanilla paste (also called vanilla bean paste ), this is a great place to use it: You can use about 1/2 teaspoon of vanilla bean paste in place of a whole vanilla pod. If you don't have whole vanilla beans or vanilla paste, you can increase the vanilla extract in this recipe to 1 Tablespoon for a similar result.

What can I substitute for half and half?

You can use whole milk or heavy cream in place of some or all of the half and half if you like, but keep in mind these substitutions can change the texture of the ice cream significantly. Vanilla ice cream made with only whole milk won't be quite as rich or silky; ice cream made with heavy cream will be exceptionally rich. We use heavy cream and half and half in our homemade strawberry ice cream : take a look at that post if you're looking for some inspiration.

Vanilla Bean Ice Cream (step by step photos)

Description

This rich and creamy vanilla bean ice cream is perfect for summer! With a simple egg yolk custard base. Make the custard, refrigerate overnight, then churn in an ice cream maker for the perfect scoop.

Ingredients

Scale

5 egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
3 cups half and half
1 vanilla bean
pinch of kosher salt

Instructions

Prep Work

Check the instructions on your ice cream machine. You may need to place the mixing bowl in the freezer a day or two ahead of time!
Read through the recipe post above (especially if it's your first time making ice cream!) and gather the equipment you'll need.

DAY 1 - Make the Ice Cream Custard:

Make the egg mixture - Add egg yolks to a large mixing bowl. Use an electric hand mixer to beat the yolks together for one minute (or whisk vigorously by hand for 3-5 minutes) until they are slightly frothy and have lightened in color. Add sugar to egg yolks a little at a time, beating well between each addition, until you have a thick, pale yellow mixture. When all sugar is added, mix in vanilla extract. Set this egg mixture aside.
Heat the half and half mixture - Add half-and-half to a medium saucepan and place it over medium heat. Cook, stirring frequently, for 8-10 minutes until the mixture reaches a low simmer (about 180° F).
Temper the egg mixture - Use a small ladle to add a few Tablespoons of the hot half and half to the prepared egg mixture. Use a hand whisk to whisk constantly as you stream the hot liquid into the eggs. The goal here is to slowly raise the temperature of the egg mixture, so that the eggs cook without scrambling or curdling. Continue adding hot liquid to eggs a little at a time, whisking constantly, until you've incorporated about ⅔ of the liquid. When the eggs are properly tempered, the egg mixture should be warm to the touch and have a very pale yellow color.
Mix it all together - Slowly pour the tempered egg mixture back into the saucepan with the remaining cream mixture, still whisking constantly. Whisk in a small pinch of kosher salt.
Prepare the vanilla bean - Slice the vanilla bean lengthwise, then use the dull side of your knife to carefully scrape out all the seeds. Place the vanilla bean seeds and the empty vanilla pods in the saucepan along with the custard, and stir to distribute the seeds evenly.
Thicken the custard - Return the saucepan to the stove; turn the heat to low. Cook, stirring frequently, for another 8-15 minutes, until the custard has thickened slightly and reached a temperature of at least 170° F. When the custard is ready, you should be able to run your finger along the widest part of your spoon or spatula and no custard should rush in to fill the path you just made.
Strain the custard - Set a fine mesh strainer over a clean, large mixing bowl. Carefully pour hot custard through your strainer. Gently stir the custard in the strainer to help coax it through. Discard the empty vanilla bean pods.
Let custard cool on the counter for an hour, until it is completely cooled (stir frequently to release any extra heat and speed the cooling process).
Refrigerate Overnight. Cover the custard with an airtight lid. Refrigerate 8-10 hours, preferably overnight.

DAY 2 - Churn the Ice Cream:

Remove custard from the fridge and give it a stir. It will have thickened slightly overnight, and should resemble loose yogurt.
Transfer the custard to your prepared ice cream maker and churn according to your device's instructions. The ice cream will lighten in color and thicken up quite a bit as it churns; when it's ready, it will resemble soft-serve ice cream. With our Cuisinart ice cream maker, the churning process takes about 20 minutes.
Scoop ice cream into a freezer-safe container with an airtight lid. Attach the lid and transfer the ice cream to the freezer for at least an hour so it can firm up before you scoop it. Ice cream will darken a bit and continue to harden for the first few hours in the freezer.

Notes

Please read the entire post above this recipe - especially if it's your first time making ice cream! - as it's packed with step-by-step photos and notes to help you succeed.

What ice cream maker should I use? We tested this recipe with the Cuisinart ICE-20 and ICE-21 ice cream machines. Make sure your ice cream machine has at least a 1.5-quart capacity, and be sure to follow the manufacturer's directions for churning the ice cream in whatever machine you use.

Great homemade ice cream takes practice. Homemade ice cream is almost entirely about technique. Plan to spend some time and attention on each step of this recipe, and don't be discouraged if things don't go perfectly on your first try! We have provided approximate times for each recipe step, but cook times may vary depending on your kitchen and equipment. Pay attention to visual cues and use the step-by-step photos in the post above to help you along!