There’s nothing quite like a scoop of creamy, homemade vanilla bean ice cream on a hot summer day. The combination of the smooth, rich texture and the aromatic flavor of real vanilla beans is simply irresistible. Making your own ice cream at home may seem daunting, but with the right ingredients and a little patience, it’s actually quite simple. Here’s a step-by-step guide on how to make creamy vanilla bean ice cream at home.

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– Pinch of salt
– 1 vanilla bean
– 6 large egg yolks
– 1 teaspoon pure vanilla extract

Instructions:

1. Begin by combining the heavy cream, whole milk, granulated sugar, and a pinch of salt in a medium saucepan. Place the saucepan over medium heat and gently heat the mixture, stirring occasionally, until it reaches a gentle simmer.

2. While the cream mixture is heating, split the vanilla bean in half lengthwise and scrape out the seeds with the back of a knife. Add the vanilla seeds and the scraped bean pod to the cream mixture and continue to heat for a few minutes, allowing the vanilla to infuse the liquid.

3. In a separate bowl, whisk together the egg yolks until they are well combined. Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.

4. Once the egg mixture is tempered, pour it back into the saucepan with the remaining cream mixture. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.

5. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla bean pod and any lumps. Stir in the vanilla extract and let the mixture cool to room temperature.

6. Once the custard has cooled, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to chill completely.

7. Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. This will typically take about 25-30 minutes.

8. Transfer the churned ice cream to a freezer-safe container and freeze for at least 4 hours, or until the ice cream is firm.

And there you have it – creamy vanilla bean ice cream that’s even better than store-bought. Serve it in a cone, on its own, or alongside a warm slice of apple pie. This recipe is easily customizable, so feel free to add in your favorite mix-ins such as chocolate chips, nuts, or fruit. Give this homemade vanilla bean ice cream a try and treat yourself to a sweet, cool treat all summer long!