Vanilla Bean Ice Cream – Naturally Sweetened

Rich, creamy vanilla bean ice cream made in the ice cream maker and sweetened naturally with maple and honey. Smooth, simple, and full of real vanilla flavor.

There is something so satisfying about homemade ice cream, especially when it is made in an ice cream maker. It gives you that smooth, creamy texture you just cannot get any other way. This recipe is naturally sweetened with maple syrup and honey, and it gets its deep vanilla flavor from a real vanilla bean. It tastes like the kind of classic vanilla ice cream you would find at a small creamery, only fresher and healthier.

How I Make It

In a large saucepan, add the milk, cream, milk powder, maple syrup, honey, salt, vanilla bean seeds, and the scraped pod. Whisk until everything is well combined.

Place the pan over medium high heat and warm the mixture until it reaches 175F. Whisk and stir occasionally to keep it moving so it doesn’t scorch at the bottom of the pan. Then turn off the heat.

Temper The Egg Yolks

In a separate large bowl, whisk the egg yolks. Slowly whisk in about one cup of the warm milk mixture, repeating two more times until the yolks are warmed gently without cooking.

Return the saucepan to medium low heat. Slowly pour the tempered yolks back into the warm milk mixture while whisking constantly.

Cook the mixture while stirring until it thickens and reaches 180F. This usually takes 10-15 minutes.

Pour the custard through a fine mesh sieve into a heat safe bowl to remove the vanilla pod and any small cooked bits.

Cover the bowl with plastic wrap and refrigerate until fully cold, about two to four hours or overnight. Stir in almond extract or peppermint extract once the custard has chilled if using.

Pour the chilled custard into your ice cream maker. I use this ice cream maker and my ice cream turns out perfect everytime! Churn the mixture according to your machine instructions. Fold in any mix ins during the final minute of churning.

Transfer the churned ice cream into a freezer safe container and freeze until firm and scoopable.

Texture & Scoopability

• Texture: Thick and creamy due to egg yolks + milk powder + high cream content
• Scoopability: Good, may need a few minutes at room temp straight from freezer for perfect soft scoop.

Tips & Flavor Variations

• 1/4 tsp almond extract gives the ice cream a sweet, cake like flavor
• Add in 1/2 tsp peppermint extract to make it perfect for Christmas desserts.
• Fold in cookie pieces, chocolate chunks, or crushed peppermint for a fun mix in

👇🏻 View the full walkthrough of the recipe below on my YouTube channel

Naturally Sweetened Vanilla Bean Ice Cream

5 from 1 vote

Rich and creamy vanilla bean ice cream made with real vanilla and naturally sweetened with maple and honey. Churned in the ice cream maker for the smoothest texture.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Chilling Time + Freezing Time 6 hours hrs

Total Time 7 hours hrs

Servings: 1.5 qt

Course: Dessert

Ingredients Equipment Method Video

Ingredients

  

• 1.5 cups whole milk
• 2.5 cups heavy cream
• 1/2 cup non fat milk powder
• 1/2 cup maple syrup
• 1/4 cup honey
• 4 large egg yolks
• small pinch fine sea salt
• 1 vanilla bean split with seeds scraped
• or substitute 2 teaspoons vanilla extract added after chilling

Optional Flavors To Try:

• 1/2 tsp peppermint extract SO GOOD
• 1/4 tsp almond extract for a cake batter flavor. Add almond + the vanilla beans
• 1 tsp vanilla extract add this + the vanilla bean pod for a more intense vanilla flavor
• Broken up homemade cookie pieces that are slightly underbaked

Equipment

• 1 Ice Cream Maker

Method

 

1. In a large saucepan, add the milk, cream, milk powder, maple syrup, honey, salt, vanilla bean seeds, and the scraped pod. Whisk until everything is well combined.
2. Place the pan over medium high heat and warm the mixture until it reaches 175 F. Stir occasionally with a rubber spatula so it doesn't burn. This takes about 10 minutes. Then turn off the heat.
3. In a separate large bowl, whisk the egg yolks. Slowly whisk in about one cup of the warm milk mixture, repeating two more times until the yolks are warmed gently without cooking.
4. Return the saucepan to medium low heat. Slowly pour the tempered yolks back into the warm milk mixture while whisking constantly.
5. Cook the mixture while stirring continuously until it thickens and reaches one 180 F. This usually takes about 10 minutes. Don't walk away from this!
6. Pour the custard through a fine mesh sieve into a heat safe bowl to remove the vanilla pod and any small cooked bits.
7. Cover bowl with plastic and refrigerate until fully cold, about four hours or overnight. Stir in almond extract or peppermint extract or vanilla extract once the custard has chilled if using.
8. Pour the chilled custard into your ice cream maker and churn according to your machine instructions. Fold in any mix ins during the final minute of churning.
9. Transfer the churned ice cream into a freezer safe container and freeze until firm and scoopable.

Video

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