This is a custard-based vanilla ice cream made with real vanilla bean and crème fraîche stirred into the base after cooking. The crème fraîche adds a mild tang that keeps the finished ice cream from tasting flat or one-note — it’s the main reason this version is worth making instead of a standard vanilla. You need an ice cream maker, about 50 minutes of active work, and patience for the chilling and freezing time.
The short version of why this works
Two things matter most here. First, tempering the egg yolks — pouring the hot milk mixture into the yolks slowly while whisking — is what keeps the eggs from scrambling. Do it too fast and you get sweet vanilla-scented bits of cooked egg. Second, the custard must be fully cold before it goes into the ice cream maker. Warm custard churns into icy, grainy ice cream because the machine can’t freeze it evenly. Two hours in the fridge is the minimum; overnight is better. Everything else in this recipe is straightforward.
Ingredient notes
- Crème fraîche: Sold near the specialty cheeses or sour cream in most grocery stores. Full-fat is the right choice here — reduced-fat versions have more water and will affect the texture. If you genuinely can’t find it, full-fat sour cream works as a substitute, though the tang will be slightly sharper.
- Vanilla bean: One pod is called for. Split it lengthwise and scrape the seeds out with the back of a knife. Drop both the seeds and the empty pod into the milk — the pod still carries flavor. Fish the pod out when you strain the custard.
- Egg yolks: Five yolks give this ice cream its rich, scoopable texture. Save the whites for meringue or freeze them for later.
What can go wrong
- The custard smells eggy: This usually means the heat was too high or you didn’t stir constantly. Keep the burner on low and don’t walk away. The custard is done when it coats the back of a spoon and a line drawn through it holds — not before, not after.
- Ice cream is icy or grainy after freezing: The custard wasn’t cold enough before churning, or it was churned in a machine with a pre-freeze bowl that wasn’t frozen solid. The bowl needs at least 24 hours in the freezer before use.
- Ice cream is too hard to scoop straight from the freezer: Let it sit on the counter for 5 minutes before serving. Homemade ice cream without stabilizers freezes harder than store-bought — this is normal.
- Weak vanilla flavor: The vanilla bean may have been old and dried out. Fresh pods feel pliable and slightly sticky. Skip the garnish of a mint sprig — not worth the extra dish — but don’t skip a good-quality bean.
- Custard curdled despite tempering: If you see lumps after straining, the mixture boiled. You can try blending it smooth, but the texture of the finished ice cream may still be slightly grainy. Start over if the curds are significant.
Storage and make-ahead
The custard base can be made up to two days ahead and kept covered in the fridge — this actually improves the flavor. Once churned and transferred to an airtight container, the ice cream keeps well for up to two weeks in the freezer. Press a piece of plastic wrap directly onto the surface before sealing the lid to prevent ice crystals from forming on top. After two weeks it’s still safe to eat but the texture starts to suffer.
Vanilla Bean Crème Fraîche Ice Cream
Equipment
- Ice Cream Maker
- Medium saucepan
- Mixing Bowls
- Whisk
- Fine Mesh Sieve
Ingredients
- 1 cup whole milk preferably organic
- ¾ cup granulated sugar
- 1 pinch salt
- 1 ½ cup heavy cream
- ¾ cup crème fraîche
- 5 large egg yolks
Instructions
- Prepare the Custard: In a medium saucepan, combine 1 cup of whole milk, 3/4 cup granulated sugar, a pinch of salt, and the seeds from 1 vanilla bean along with the bean pod. Stir over medium heat until the mixture just begins to simmer, dissolving the sugar completely.
- Whisk the Yolks: In a separate mixing bowl, whisk together 5 large egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly to temper the eggs and avoid curdling.
- Thicken the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens and coats the back of the spoon. Do not let it boil.
- Strain and Cool: Strain the custard through a fine mesh sieve into a clean bowl to remove any solids. Stir in 1 1/2 cups heavy cream and 3/4 cup crème fraîche. Chill the mixture thoroughly in the refrigerator, about 2 hours.
- Churn the Ice Cream: Freeze the custard in an ice cream maker according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 4 hours to firm up.
Notes
- For a twist, consider adding a swirl of raspberry purée before freezing the ice cream for an added layer of flavor and color.
- Additionally, ensure all ingredients are as fresh as possible, particularly the crème fraîche, to optimize the taste.
Nutrition
Frequently asked questions
Can I make this without an ice cream maker?
Not with good results using this recipe. The custard base needs churning to incorporate air and break up ice crystals as it freezes — without a machine you’ll get a dense, icy block rather than scoopable ice cream. If you don’t have a machine, a no-churn recipe built around whipped cream is a better starting point.
How do I know when the custard is thick enough to take off the heat?
Dip a wooden spoon or spatula into the custard and draw your finger across the back of it — the line should stay clean and not flood back together. This usually happens around 170–175°F if you’re using a thermometer. Don’t wait for it to look as thick as pudding; it thickens more as it cools.
My crème fraîche has been in the fridge a while — is it still okay to use?
Check the date and give it a smell. Crème fraîche is already cultured, so it has a naturally tangy scent, but it should not smell sour or off. Use the freshest container you can find, since the flavor of the crème fraîche comes through clearly in the finished ice cream.
More sweet things to bake
- Elegant French Vanilla Bean Custard Squares
- Sweet Roasted Strawberry Ice Cream
- Tropical Coconut Cardamom Ice Cream
- Caramelized Honey Frozen Dessert