Classic Vanilla Bean

Name: Classic Vanilla Bean
Prep time: 10 min
Cook time: 1440 min
Total time: 1450 min
Yield: 4 pints
Cuisine: Frozen Dessert
Ingredients: 337 g Whole Milk; 154 g Heavy Cream; 60 g Granulated Sugar; 20 g Dextrose; 22 g Skim Milk Powder; 8 g Vanilla Bean Paste

The Creami benchmark. Real vanilla, balanced base, scoopable straight from the freezer.

10 min prep · 24h freeze 4 pints easy

If you've ever spun a vanilla pint that came out icy, this is the fix. Heavy cream and skim milk powder give body; dextrose lowers the freezing point so it scoops cleanly on the first spin.

Almost — small tweak

Close to target. A small adjustment will make it noticeably smoother.

⚠️ TWEAK

Fat

11.3%

target 10–16%

Sugar

19.2%

target 14–20%

MSNF

9.8%

target 8–11%

Total solids

40.5%

target 36–42%

PAC281.0 / 220–280

POD (sweetness)

172

target 140–190

Total mass

601 g

target 473 g = pint

Why

• PAC 281.0 is above 280 — won't hold a scoop.

Fix it

→ Reduce sugar by 19 g (or swap for allulose).

Ingredients

Scale to the number of pints you want — every gram scales with you.

pints

Whole Milk337 g
Heavy Cream154 g
Granulated Sugar60 g
Dextrose20 g
Skim Milk Powder22 g
Vanilla Bean Paste8 g

Batch mass601 g

Method

1.Whisk milk, cream and dry ingredients in a saucepan over low heat until everything dissolves (no need to boil).
2.Pour into the Creami pint, leave 1 cm of headroom under the max-fill line.
3.Freeze flat and level for at least 24 hours.
4.Spin on Ice Cream program. If it looks crumbly or chalky, Re-Spin once — that's normal for a fresh, balanced base.