Vanilla Ice Cream
Rich custard base churned until creamy, with real vanilla bean flecks throughout.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Dairy, Eggs
This classic custard-style ice cream gets its silky texture from egg yolks slowly cooked into sweetened cream, then infused with vanilla bean for deep, floral flavor. Chilling the base thoroughly before churning ensures a smooth, scoopable finish. Serve on its own or as the foundation for sundaes and pies.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Method
-
In a 6-quart saucepan, combine the heavy cream, whole milk, half the sugar, and the split vanilla bean with its scraped seeds. Heat over medium heat, stirring occasionally, until steaming and small bubbles form at the edges, about 5 minutes.
-
In a medium bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thickened, about 1 minute.
-
Slowly ladle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
-
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
-
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon, reaching about 170°F, 6 to 8 minutes. Do not let it boil.
-
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod. Stir in the vanilla extract.
-
Set the bowl over an ice bath and stir occasionally until cooled to room temperature, about 20 minutes.
-
Cover and refrigerate the custard until thoroughly chilled, at least 6 hours or overnight.
-
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, 20 to 25 minutes.
-
Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment or plastic wrap against the surface. Freeze until firm, at least 4 hours.
Rate this recipe
Vanilla Ice Cream
This classic custard-style ice cream gets its silky texture from egg yolks slowly cooked into sweetened cream, then infused with vanilla bean for deep, floral flavor. Chilling the base thoroughly before churning ensures a smooth, scoopable finish. Serve on its own or as the foundation for sundaes and pies.
9 hr 16 servings 245 cal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Method
- 1
In a 6-quart saucepan, combine the heavy cream, whole milk, half the sugar, and the split vanilla bean with its scraped seeds. Heat over medium heat, stirring occasionally, until steaming and small bubbles form at the edges, about 5 minutes.
- 2
In a medium bowl, whisk the egg yolks with the remaining sugar and salt until pale and slightly thickened, about 1 minute.
- 3
Slowly ladle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.
- 4
Pour the tempered yolk mixture back into the saucepan with the remaining cream, whisking to combine.
- 5
Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon, reaching about 170°F, 6 to 8 minutes. Do not let it boil.
- 6
Remove from heat and strain the custard through a fine-mesh sieve into a clean bowl, discarding the vanilla bean pod. Stir in the vanilla extract.
- 7
Set the bowl over an ice bath and stir occasionally until cooled to room temperature, about 20 minutes.
- 8
Cover and refrigerate the custard until thoroughly chilled, at least 6 hours or overnight.
- 9
Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, 20 to 25 minutes.
- 10
Transfer the churned ice cream to a freezer-safe container, pressing a piece of parchment or plastic wrap against the surface. Freeze until firm, at least 4 hours.