Preparation info

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Appears in

Ample Hills Creamery

Ample Hills Creamery

By Brian Smith and Jackie Cuscuna

Published 2014

  • About

There’s nothing boring or plain about real vanilla ice cream. Vanilla beans are exotic and beautiful, and oh so fragrant and flavorful. We steep the beans and add vanilla extract as well, for a double dose of vanilla perfection. In addition, we throw in a handful of coffee beans. They add a kick and a complexity to vanilla ice cream. Not enough to make it taste like coffee, but just enough to give you a hint of something nutty, bitter, and slightly beyond your reach.


  • 1 vanilla bean
  • 1 recipe Walt’s Dream
  • 30 whole coffee beans
  • teaspoons vanilla extract


    1. Halve the vanilla bean lengthwise and gently scrape the seeds from inside the husks.
    2. Prepare Walt’s Dream according to the recipe directions, adding the vanilla bean pod and seeds and the coffee beans before heating the milk mixture.
    3. Transfer the pan to the ice bath and let cool for 15 to 20 minutes. Pour the base through a wire-mesh strainer into a bowl to remove the coffee beans and vanilla bean pod. Stir in the vanilla extract. Place in the refrigerator for 1 to 2 hours, or until completely cooled.
    4. Transfer the cooled base to an ice cream maker and churn it according to the manufacturer’s instructions.
    5. Transfer the ice cream to a storage container. Serve immediately or harden in your freezer for 8 to 12 hours for a more scoopable ice cream.