Vanilla Bean Ice Cream Recipe with Cone

Our homemade vanilla ice cream recipe is to melt for! It's the perfect thick yet creamy texture topped off by a rush of sweetness from our Rodelle Vanilla Beans.

Ingredients

Vanilla Ice Cream

• 3 egg yolks (reserve the whites for the cookie cones)
  
• 1 cup sugar
  
• 2 cups half and half
  
• 2 cups milk
  
• 1 tsp Rodelle Vanilla Extract
  
• 1 whole Rodelle Vanilla Bean, split and scraped
  
• We used frozen bowl type ice cream makers. Both the electric and hand crank took approx. 20 minutes to achieve desired results.
  

Vanilla Cone

• ½ cup all- purpose flour
  
• ½ cup sugar
  
• 1/8 tsp salt
  
• 3 large egg whites, lightly whisked
  
• 4 tbsp unsalted butter, melted
  
• 1 Rodelle Vanilla Bean, split and scraped
  

Directions

Vanilla Ice Cream

• Beat eggs and milk together in a large saucepan.
  
• Add the sugar. Cook over low heat, stirring constantly until thickened (approx. 10 minutes).
  
• Mixture should smoothly coat the spoon. Cool in an ice bath for 15 minutes.
  
• Add the cream and vanilla and return to the ice bath for an additional hour (or refrigerate overnight and make the ice cream the following day, preferred method).
  
• Add the mixture to the bowl of the ice cream maker and mix until thick and creamy.
  
• Transfer to an airtight container and freeze for about 2 hours.
  
• Remove from freezer about 15 minutes prior to serving.
  

Vanilla Cone

• Preheat oven to 350 degrees Fahrenheit.
  
• Line a large baking sheet with parchment paper.
  
• In a bowl, whisk together the flour, sugar, and salt. Whisk in the egg whites, butter, and Rodelle Vanilla Bean until well combined.
  
• Let the batter sit at room temperature for 45 minutes.
  
• Drop rounded tablespoons of batter about 6 inches apart onto the baking sheet. Spread the batter with an offset spatula or the back of a spoon into 6-inch rounds.
  
• Bake in the middle of the oven until golden and lightly brown around the edges (approx. 6 to 8 minutes).
  
• To shape, roll a piece of parchment paper or copy paper into a cone shape. Gently loosen a cookie from the baking sheet with the offset spatula, then turn it over so the smooth side is facing up. Roll the cookie into a cone and insert the cone shape paper into the cone. Hold the bottom of the cone together for several second until the cookie holds it shape.
  
• Carefully slip the cone into a Champagne flute and let it cool completely. Shape the remaining cookies.
  
• If the cookies become too brittle to roll, return the baking sheet to the oven for a few seconds to soften. Make and shape more cookies with the remaining batter.
  

Alternative

• Drop a tsp of batter onto the baking sheet. Shape the cookies into triangles and bake as directed. Remove from the cookie sheet and cool on rack.
  
• Scoop ice cream into a bowl and pierce the top of the ice cream with the long point of the cookie triangle.
  
• If you break the cone, use the pieces as a garnish when serving the ice cream in a bowl.
  

Recipes this Homemade Vanilla Bean Ice Cream will Compliment: Grilled Vanilla Apple Skillet Cake Recipe, Strawberry Vanilla Shortcake Recipe, & Homemade Vanilla Bean Ice Cream Sandwich Recipe