Vanilla Bean Ice Cream

Vanilla Bean Ice Cream

Vanilla Bean Ice Cream


April 5, 2009

Two of the best things about spring in Texas: it’s warm enough for ice cream and wildflowers.

The Bluebonnets are out despite the ridiculous drought. And if you can find a patch of flowers that’s bigger than a square foot near town, you can bet you’ll find a family making a beeline for the ‘bonnets with a camera in hand.

Growing up, my mom would bust out a can of Eagle Condensed milk and our old school ice-and-rock-salt ice cream maker. The ice cream maker would sit in the sink and painfully – loudly – grind and churn away at the vanilla goodie inside. Other times of the year, we just headed to the grocery store to pick up some Blue Bell.


  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream, divided
  • Pinch of salt
  • 2 vanilla beans, split and scraped
  • 6 large egg yolks
  • 1/4 tsp vanilla extract
Read the whole recipe on Confections of a Foodie Bride