Vanilla Ice Cream Recipe

Split and scrape vanilla bean

Using a sharp knife, split the vanilla bean lengthwise and scrape the seeds with the back of the knife. Reserve both seeds and the pod.

Warm milk and cream

In a medium saucepan, combine the whole milk, heavy cream, and half of the sugar (1 1/2 tbs). Add the scraped vanilla seeds and the vanilla pod. Warm over medium heat until it just begins to steam and small bubbles form at the edges, about 5–7 minutes. Do not boil. Remove from heat, cover, and let steep for 20–30 minutes to infuse.

Whisk egg yolks and sugar

While the milk steeps, place the egg yolks in a medium bowl and whisk with the remaining sugar (1 1/2 tbs) and the fine sea salt until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper eggs

Remove the vanilla pod from the warm milk mixture. Slowly ladle about 1/3 cup of the warm milk into the yolks while whisking continuously to temper. Continue adding warm milk in a thin stream, about 1/2 cup at a time, until about half of the warm milk mixture has been incorporated and the yolks are warmed.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon, scraping the bottom, until the custard thickens and coats the back of the spoon (an instant-read thermometer should read 175–180°F / 79–82°C). This takes about 5–8 minutes. Do not let it boil.

Strain and cool

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and any remaining pod fragments. Stir in the optional vanilla extract (1 tsp) and the optional 1/2 tablespoon sugar if you prefer a slightly sweeter result. Place an acetate sheet or plastic wrap directly on the surface of the custard to prevent a skin from forming. Chill in the refrigerator until fully cold, at least 4 hours or preferably overnight.

Prepare ice cream maker

Ensure your ice cream maker's bowl is frozen solid if using a bowl-style machine (per manufacturer instructions). Remove the chilled custard from the refrigerator and give it a gentle whisk to recombine any separated cream.

Churn

Pour the chilled custard into the ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–30 minutes depending on your machine.

Harden

Transfer the churned ice cream into a shallow, airtight container. Press a piece of parchment or plastic wrap directly onto the surface to minimize ice crystals. Freeze for at least 4 hours, preferably 6–8 hours, until firm.

Remove the ice cream from the freezer 5–10 minutes before scooping to soften slightly for easier serving. Scoop and serve in cones or bowls. Store any leftover ice cream in an airtight container in the freezer for up to 2 weeks for best texture.