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Homemade Vanilla Ice Cream

No special equipment required


  • 2 large whole eggs
  • 4 large egg yolks
  • ½ cup sugar
  • 1/4 teaspoon salt
  • 1 vanilla bean
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. Prepare an ice bath by adding ice and water to a large stainless bowl. The top part of your double broiler must be able to fit down half way into the ice water.
  2. Place the eggs, yolks, salt and ½ cup of sugar in double broiler. Place on medium heat. Split the vanilla bean lengthwise and scrape the insides of both sides. Place the scraped portions in the mixture along with actual vanilla bean.
  3. Heat mixture for approximately 10 minutes, whisking constantly! (If you don’t, you will end up with scrambled eggs!) Keep stirring until the temperature reaches 160 degrees F.
  4. Immediately remove from the heat and place the pot into the ice bath and let cool.
  5. In a separate medium-sized bowl, combine the heavy cream, 2 tablespoons of sugar and vanilla extract. Beat until frothy and soft peaks form.
  6. Remove the cooled custard from the ice bath. Add in 1/3 of the heavy cream mixture to combine. Fold the remaining cream into the custard.
  7. Place the final mixture into a container. Place plastic wrap directly on top of the custard to prevent a layer of ‘skin’ from forming.
  8. Freeze for 4-6 hours until hardened.

Recipe Notes

Recipe courtesy of Old World Garden Farms