Name: Vanilla Bean Ice Cream
Cook time: 20 min
Total time: 220 min
Yield: 6 to 8 servings

Elizabeth Poett is passionate about preserving and maintaining her family’s ranch while growing healthy, fresh foods to share with loved ones.


Elizabeth Poett

This very simple, four-ingredient vanilla ice cream recipe is smooth, creamy, and delicious. It will wow all your guests and goes well with just about everything! It’s easy to prepare the base ahead of time, and then just put it in your churner before serving.

Vanilla Bean Ice Cream

Meet The Creator

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

Some recipes become staples in your home because of their reliability. Simple to make, delicious, and just as good the next day. This meal is just that for

Magnolia Table with Joanna Gaines: Season 3, Episode 5

I love to cook with fish—especially after Austin goes fishing—and I developed this recipe because I was looking for something that would be rich tasting but also really simple to make. For this recipe, I make a sauce out of white wine, cream, and fresh dill, then just slip the fillets into the pan and put the whole thing in the oven until the fish is tender and infused with the bright, creamy sauce. I like to serve it with saffron rice, which has a flavor that reminds me of food that I enjoyed when I studied in Spain as a student. Put the kettle to a boil while preheating the oven and the rice and fish will be ready about the same time.

White Fish with Dill Sauce and Saffron Rice

This episode is an ode to all things biscuits—because this is a food that epitomizes so much of what I love about getting creative and having fun in the

Magnolia Table with Joanna Gaines: Episode 6

With Christmas just around the corner, chances are your tree is lit, your favorite tunes are playing in the background, and holiday parties are in full swing

How to Make a Holiday Dessert Board

Inspired by this season’s theme, this video is a call to nurture all that is before us and share it with the people we love. Using some of the gardening

From Jo's Garden Shed, Pt. II: A Look At Our Spring Theme

You can’t have a great soul food dinner without ending with a crowd-pleasing dessert. So, for our final chapter we are going to make a drop biscuit peach cobbler, and it’s as easy to make as it is delicious. Every recipe I create has one common goal: to help you realize that cooking is easy, it’s fun, and anyone can make great food. I promise you, give it a try, and watch how your family and friends come together and how it turns every meal you make into a special occasion.

Millie Peartree's Drop Biscuit Peach Cobbler

Drop Biscuit Peach Cobbler

With the holidays in full swing, I wanted to share a few of my favorite side dishes that highlight the flavors we all know and love this time of year. For our

Magnolia Table with Joanna Gaines: Season 4, Episode 4

"An easy way to gather vegetables for this recipe is to keep a baggie in the freezer and whenever you have leftover vegetables you can just toss them in. That way, as soon as you cook a recipe that leaves you with chicken bones, you have what you need to make the stock—you can just put it all in a large pot on the stove and let it simmer. I always try to make as much of this stock as possible so that I can freeze at least half the batch. There is satisfaction in using every last bit of food you can, and knowing that nothing is going to waste." – Joanna Gaines, Magnolia Table, Volume 3

Homemade Chicken Stock

Just like so many businesses all over the world right now, our team here in Waco is trying to figure out the best course of action during this unusual,

We believe in home.

Amid a busy life, let’s pause to take in the breathtaking delight of it all. We’re sharing a few ways to move through your days with intention and ease.

Croissants, newspaper, reading glasses, and a coffee mug sit on a white marble table.

A Guide to Slow Living

This is a great dish to bring to a party. You make the sauce and marinade ahead of time, and then it is simple to roast a tray full of wings right before heading to a gathering. There is something very satisfying about the flavors of the marinade melding with the drizzled honey and a sprinkling of flaky sea salt.

Honey-Glazed Wings

"Lobster rolls will forever remind me of our honeymoon. We flew to New York City for a few days, then rented a car and hit the road toward Maine. It was on this trip that I had my first-ever lobster roll. I can still remember the taste of that lobster paired with a buttered bun. Simple, fresh, and just delicious." – Joanna Gaines, Magnolia Table, Volume 3. (This recipe has been slightly adapted from the Lobster Rolls featured in Magnolia Table, Volume 3.)

Lobster Rolls

This is my favorite banana bread. For this recipe, we make two loaves of banana bread with the same batter — one loaf with a decadent swirl of Nutella, and the other simple, plain, and delicious.

Banana Bread

It doesn’t matter what type of restaurant we’re dining in or what time of day it is, if huevos rancheros is on the menu, there’s a good chance the Gaines boys

Huevos Rancheros Recipe

We’re welcoming October with a few of our favorite ways to usher in this time of year, including what’s inspiring Jo in the kitchen. This fall, with the

Jo's Pear Bread Recipe

The spring issue of the Magnolia Journal hits newsstands tomorrow! This year, the overarching focus for all four issues is identity, and to kick it off, the

A Note from Jo on Authenticity

This is a very refreshing drink. It is fun to keep this beautiful simple syrup in your refrigerator to make spritzers all week. The deep red and purple color and elderberry flavor transform a little sparkling water into a festive, special drink.

Elizabeth Poett's Elderberry Spritzer (Non-Alcoholic)

Elderberry Spritzer (Non-Alcoholic)

Do you like happiness? If you don’t, then this recipe isn’t for you. But if you do, then let’s make my macaroni and cheese together. This is the dish that put me on the map. It’s the one everyone talks about and the one that every person who comes over for dinner begs me to make. And the beauty is, it’s so simple. You’ll have friends begging you for this recipe.

Macaroni and Cheese

This fried chicken brined with lemon and rosemary and drizzled with honey is unbelievably delicious! It’s also pretty simple to make; once I get the chicken in the brine, I can just let it sit in the refrigerator, and the brine will flavor the meat while I get work done around the ranch. I use a lot of lemon and 2 tablespoons of rosemary, which add some nice California flavors to the dish. And when I fry the chicken, I dredge it in flour twice—once before I dip it in the buttermilk and once after—so that the crust will be really crisp and bubbly after it’s fried.