Sweet Summer Sweet Treats

If you’re anywhere near the South this summer, you know it’s been quite the scorcher. The heat indexes have been keeping us hunting for ways to stay cool, and activities like the pool, slip-n-slides, and homemade ice cream are at the top of our list.

Since my momma gifted me an ice cream maker for my birthday in May, we’ve been churning out the classics—chocolate, vanilla, and strawberry. The best part? Just like a good cookie dough base, I’ve learned I can make one simple ice cream base and build from there. So here’s our favorite vanilla ice cream.

Homemade Vanilla Bean Ice Cream

Vanilla Ice Cream

Prep Time: 10 minutes Churn Time: 30-60 minutes Freeze Time: 2–4 hours (for scoopable texture) Servings: About 1 quart

Ingredients

• 2 cups heavy cream

• 1 cup whole milk

• ¾ cup sugar

• 2 tsp vanilla extract or vanilla paste

• 1 tsp salt

• 1 whole vanilla bean

Instructions

1. Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds with the back of the knife.

2. In a medium bowl or large measuring cup, whisk together the heavy cream, whole milk, sugar, salt, vanilla extract/paste, and the scraped vanilla bean seeds until the sugar is mostly dissolved. (You can also add the empty vanilla bean pod to the mixture for extra flavor while it sits.)

3. Cover and refrigerate the mixture for at least 30 minutes (or up to overnight) so it’s fully chilled. This helps it freeze faster and creamier in the machine.

4. Remove the vanilla bean pod if you added it. Pour the cold mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–30 minutes, until it reaches a soft-serve consistency.

5. Transfer the ice cream to a freezer-safe container, press a piece of parchment or plastic wrap directly on the surface, and freeze for 2–4 hours until firm enough to scoop.

Notes & Variations

• For an even richer flavor, warm the milk, cream, sugar, salt, and vanilla bean (seeds + pod) together just until the sugar dissolves, then cool completely before churning.

• This base is perfect for mix-ins. Stir in fresh summer berries, crushed cookies, or a swirl of chocolate after churning.

• Store in the freezer for up to 2 weeks. Let it sit at room temperature for 5–10 minutes before scooping if it gets too hard.

  
  

There’s nothing quite like the first spoonful of homemade vanilla ice cream on a sticky Southern afternoon—simple, cold, and made with love. We’ll be making this on repeat all summer.

What’s your favorite way to dress up vanilla ice cream? Let me know in the comments!

Until Next Time, Stay Hungry Besties.

Serena - Wild Bloom Farm Cafe'