Vanilla Ice Cream Recipe

Prepare vanilla (optional)

If using a vanilla bean: split it lengthwise with a sharp knife and scrape the seeds with the back of the knife. Add both seeds and pod to the milk and cream later.

Warm milk and cream

Combine the whole milk and heavy cream in a medium saucepan. If using the vanilla bean pod, add it now. Warm over medium heat until it reaches tiny bubbles at the edges (steam rising, not boiling), about 5–7 minutes. Remove from heat.

Whisk egg yolks and sugar

While the milk is warming, place the egg yolks and granulated sugar in a medium bowl. Whisk vigorously until the mixture is pale and slightly thickened, about 1–2 minutes.

Temper the eggs

Slowly pour about 1/3 of the warm milk mixture into the yolks in a thin stream while whisking constantly to raise the yolks' temperature. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring to combine.

Cook the custard

Return the saucepan to medium-low heat. Stir constantly with a heatproof spatula or wooden spoon, scraping the bottom, until the mixture thickens and coats the back of the spoon (nape consistency), 5–8 minutes. Do not let it boil. The temperature should reach about 170–175°F (77–80°C) if using a thermometer.

Strain and cool

Remove from heat. If you used a vanilla bean pod, fish it out and discard. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the vanilla extract and a pinch of sea salt. Let the custard cool at room temperature for 15–20 minutes, stirring occasionally to release heat.

Chill the base

Cover the surface of the custard with plastic wrap (touching the surface to prevent a skin) and refrigerate until thoroughly chilled, at least 4 hours or overnight. For faster chilling, set the bowl in an ice bath and stir until cool, then refrigerate.

Prepare ice cream maker

Ensure your ice cream maker's bowl is fully frozen if required by the model (follow manufacturer's instructions).

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, usually 20–30 minutes.

Harden

Transfer the churned ice cream into a cold storage container, smooth the top, and press a piece of parchment directly on the surface to reduce ice crystals. Seal with a lid and freeze for at least 3–4 hours to firm up.

Serve

Scoop the ice cream into bowls or cones. If frozen very hard, let sit at room temperature 5 minutes to soften slightly before scooping. Optionally garnish with extra vanilla bean seeds or a light sprinkle of flaky sea salt.