Classic Vanilla Bean Ice Cream - Cuisinart Recipe

The creamiest, dreamiest homemade vanilla ice cream you'll ever taste! Made with real vanilla beans and perfected for your Cuisinart ice cream maker. Get ready for pure ice cream bliss! 🤤

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Prep Time: 20

chill and churn: 4 20

Total Time: 4 28

Course: Dessert

Cuisine: American

Keyword: churned ice cream, classic vanilla ice cream, cuisinart ice cream maker recipe, custard base ice cream, french vanilla ice cream, homemade vanilla ice cream

Servings: people

Calories: 275kcal

Author: Tanya

Cost: 15$

Equipment

🔌 Cuisinart Ice Cream Maker
🥣 Medium saucepan
🥄 Whisk
🌡️ Candy thermometer
🧊 Ice bath setup
🫙 Storage container

Ingredients

2 cups 🥛 heavy cream
1 cup 🥛 whole milk
5 eggs 🥚 large egg yolks
¼ tsp 🧂 salt
¾ cup 🍯 granulated sugar
1 🌺 vanilla bean or 2 teaspoons pure vanilla extract
❄️ Ice for ice bath

Instructions

🧊 Make sure your Cuisinart ice cream bowl has been freezing for at least 24 hours.
🔪 Split vanilla bean lengthwise and scrape out seeds. Save both pod and seeds.
🥛 In a medium saucepan, combine cream, milk, half the sugar, salt, and vanilla bean (pod and seeds).
🔥 Heat mixture over medium heat until it starts steaming (do not boil).
🥚 Meanwhile, whisk egg yolks with remaining sugar in a bowl until pale yellow.
🥄 Slowly stream hot cream mixture into egg mixture, whisking constantly.
🔥 Return everything to saucepan, cook over medium heat, stirring constantly until mixture reaches 170°F and coats the back of a spoon.
🧊 Strain custard into a bowl set over ice bath, remove vanilla pod.
❄️ Chill mixture completely in refrigerator (at least 4 hours or overnight).
🔌 Turn on your Cuisinart ice cream maker and pour in chilled mixture.
🍦 Churn for 20 minutes or until desired consistency.
🫙 Transfer to freezer container and freeze for at least 2 hours before serving.

Notes

🌟 For extra smooth texture, strain mixture before churning 🌟 Keep bowl in freezer until the last minute 🌟 Don't overfill - mixture will expand during churning 🌟 Store in shallow container for better texture

Storage Tips: ❄️ Freezer: Up to 2 weeks in airtight container 🍦 Let soften 5 minutes before scooping 🥄 Press plastic wrap directly on surface to prevent ice crystals

Secret Tips: 🔑 Use room temperature eggs for better emulsion 🔑 Don't skip the straining step 🔑 Pre-chill your storage container 🔑 Use highest fat content cream available

Nutrition

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