Vanilla Ice Cream Recipe

Prepare vanilla

If using a vanilla bean, split it lengthwise with a sharp knife and scrape the seeds with the back of the knife. Reserve both seeds and pod. If using extract, measure it and keep ready to add later.

Warm milk and cream

In a medium saucepan, combine 2 cups whole milk, 2 cups heavy cream, the scraped vanilla seeds and the reserved vanilla bean pod, and 3 tablespoons granulated sugar. Warm mixture over medium heat until it reaches a gentle simmer (steam rising and small bubbles at the edges), stirring occasionally to dissolve sugar. Do not boil.

Whisk egg yolks

While the milk warms, place 5 egg yolks in a medium bowl and whisk lightly until smooth and slightly thickened.

Temper yolks

Slowly ladle about 1/2 cup of the hot milk mixture into the yolks in a thin steady stream while whisking constantly to temper. Repeat, adding another 1/2 cup until yolks are warmed. This prevents curdling when combined with the hot milk.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining warm milk/cream, whisking constantly. Cook over low to medium-low heat, stirring or scraping the bottom with a heatproof spatula, until the mixture coats the back of the spatula and reaches 170–175°F (77–80°C) or thickens to a light custard consistency. Do not let it boil or exceed 180°F.

Strain and cool

Remove from heat. Strain the custard through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in 1 teaspoon fine sea salt and, if using vanilla extract instead of a bean, stir in 1 teaspoon vanilla extract now. If using optional alcohol, stir in 1 tablespoon. Place bowl in an ice bath (set bowl into a larger bowl filled with 2 cups cold water and ice) and stir occasionally until the custard cools to room temperature, about 15–20 minutes.

Chill thoroughly

Cover the cooled custard with plastic wrap pressed directly on the surface to prevent a skin from forming. Refrigerate at least 4 hours or overnight until thoroughly chilled (overnight recommended for best texture and flavor).

Churn

Once the custard is fully chilled, remove from refrigerator. Discard plastic wrap and give it a quick whisk to smooth. Pour into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).

Firm up (optional)

For scoopable firm ice cream, transfer churned ice cream to an airtight container, press a piece of parchment directly on the surface, seal, and freeze for at least 4 hours or until set.

Serve

When ready to serve, let frozen ice cream sit at room temperature 5–10 minutes to soften slightly for easier scooping. Serve in bowls or cones.