Vanilla Ice Cream Recipe

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 1 cup heavy cream. Heat over medium until the mixture is hot and just begins to steam but not boil (around 170–175°F / 77–80°C). Stir occasionally to prevent skin forming.

Whisk yolks and sugar

While the milk is heating, whisk 2 egg yolks and 1/2 cup granulated sugar in a heatproof bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

Temper yolks

Slowly pour about 1/3 of the hot milk/cream into the egg yolk mixture in a thin steady stream, whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the saucepan with the remaining milk and cream, whisking to combine.

Cook custard

Return the saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the custard thickens slightly and coats the back of the spoon (170–175°F / 77–80°C). Do not let it boil. This should take about 4–6 minutes.

Strain and cool

Remove the saucepan from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 tsp pure vanilla extract and a pinch of fine sea salt. Prepare an ice bath (a larger bowl with 2 cups cold water and ice) and set the bowl with custard into the ice bath. Stir occasionally until the custard cools to room temperature, about 15–20 minutes.

Chill

Cover the custard with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate until fully chilled, at least 2 hours or up to overnight. Chilling time not included in active time estimate.

Churn

Once chilled, pour the custard into a pre-frozen or ready-to-run ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Harden (optional)

For firmer scoops, transfer churned ice cream to an airtight container, press a piece of parchment or plastic directly on the surface, and freeze for at least 2 hours.

Scoop two generous scoops (about 1/2 cup total or to preference) into a chilled bowl or cone. Serve immediately if soft-serve style, or after firming in the freezer if you prefer scoopable, firmer texture.