Vanilla Bean Ice Cream

My dear husband bought me an ice-cream maker for my birthday in November and since then, we’ve been making our own ice-cream rather than buying them. Our old ice-cream maker required us to pre-freeze the bowl for 24 hours before using it, and the products that it yielded weren’t quite smooth and satisfying. This new one came with a chiller and I no longer have to pre-freeze the bowl. Definitely a welcomed improvement. Moreover, it yields smooth and creamy ice-creams!

The recipe below for vanilla bean ice-cream is adapted from “The Perfect Scoop”, one of my favourite ice-cream recipe books. The rich flavour of this ice-cream goes well with many other desserts. I served this with my maple pecan tart. The guests all asked for more! Though the flavour is creamy and rich, this ice-cream is made using the Philadelphia method, which does not involve the making of a custard. It is quicker and easier on your hips.

For this recipe, I substituted vanilla beans with vanilla bean paste. I love Nielsen Massey’s vanilla bean paste as it is extremely fragrant and convenient. One tablespoon of it packs the same punch as a vanilla bean. Also, remember to use pure vanilla extract and not vanilla essence. They are miles different in terms of their taste and flavour.

Vanilla Bean Ice-cream
Makes 1 litre
Adapted from The Perfect Scoop

2 cups heavy cream
1 cup low fat milk
3/4 cup sugar
Pinch of salt
1 tbsp Nielsen Massey vanilla bean paste
3/4 tsp vanilla extract


  1. Pour 1 cup of cream into a medium saucepan. Add the sugar and salt and vanilla bean paste.
  2. Warm over medium heat, stirring until the sugar is dissolved.
  3. Remove from the heat and mix in the remaining 1 cup of cream and 1 cup of milk and vanilla extract.
  4. Chill the mixture thoroughly in the refrigerator, then freeze the mixture in your ice-cream maker.