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The Ultimate Homemade Ice Cream Recipe with Ankarsrum Ice Cream Maker

The Ultimate Homemade Ice Cream Recipe with Ankarsrum Ice Cream Maker - Juicerville

Juicerville Admin |

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Ice cream lovers!

Summer is the perfect time to indulge in some homemade ice cream, and with the Ankarsrum Ice Cream Maker, whipping up a batch of creamy, dreamy goodness has never been easier. Whether you’re looking to impress guests at your next barbecue or simply craving a sweet treat, this ultimate ice cream recipe is sure to hit the spot. Get ready to elevate your ice cream game and become the dessert hero of your household!


The Creamiest Vanilla Bean Ice Cream


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 vanilla bean (or 2 tsp pure vanilla extract)
  • 5 large egg yolks
  • A pinch of salt


  1. Prep the Vanilla: If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the bean pod to a saucepan with the heavy cream, milk, and half of the sugar. Heat the mixture over medium heat until it begins to steam, but don’t let it boil.

  2. Whisk the Egg Yolks: In a separate bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale and thick.

  3. Temper the Eggs: Gradually pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Slowly add the rest of the cream mixture, whisking continuously.

  4. Cook the Custard: Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Be careful not to let it boil.

  5. Chill the Mixture: Remove from heat and strain the custard through a fine mesh sieve into a clean bowl. Remove the vanilla bean pod. Cover the mixture with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.

  6. Churn the Ice Cream: Once the custard is thoroughly chilled, pour it into your Ankarsrum Ice Cream Maker and churn according to the manufacturer’s instructions. This should take about 20-30 minutes.

  7. Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up. Scoop and enjoy your creamy, homemade vanilla bean ice cream!



Why This Recipe is a Game-Changer:

  1. Rich and Creamy Texture: The combination of heavy cream and egg yolks creates an incredibly rich and smooth texture that’s unmatched by store-bought varieties.

  2. Pure Vanilla Flavor: Using a real vanilla bean elevates the flavor profile, giving the ice cream a deep, authentic taste that vanilla extract alone can’t achieve.

  3. Customizable Base: This vanilla bean ice cream serves as a perfect base for adding your favorite mix-ins, such as chocolate chips, fruit, or nuts. Get creative!

  4. Perfect with Ankarsrum: The Ankarsrum Ice Cream Maker ensures consistent churning and freezing, resulting in a perfectly smooth and creamy ice cream every time.



Pro Tips:

  • Mix-In Magic: Add your favorite mix-ins like cookie dough chunks, caramel swirls, or fresh berries during the last 5 minutes of churning.
  • Dairy-Free Option: Substitute coconut milk and coconut cream for the dairy ingredients to create a delicious vegan version.
  • Storage: Store your homemade ice cream in a shallow, airtight container with a layer of plastic wrap directly on the surface to prevent ice crystals from forming.

Share Your Creations!

I’d love to see your versions of this ultimate vanilla bean ice cream! Snap a pic and tag us on Instagram @juicerville or use the hashtag #iLoveJuicerville.

Let's make this summer the sweetest one yet!

Stay cool and enjoy every creamy bite! 🍦


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