Vanilla Bean Ice Cream Recipe

Infuse cream

In a medium saucepan, combine 1 cup whole milk, 2 cups heavy cream, 3 tbs granulated sugar, the scraped seeds and pod of 1 vanilla bean (or 1 piece of vanilla extract added later). Warm over medium heat until just steaming and small bubbles form at the edges, about 5–7 minutes. Remove from heat, cover, and let steep 20–30 minutes if using a vanilla bean pod; discard pod after steeping.

Temper yolks

While the cream is steeping, whisk 4 large egg yolks in a medium bowl with 1 tsp fine sea salt until smooth. Slowly ladle about 1/2 cup of the warm cream mixture into the yolks while whisking constantly to temper them.

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining warm cream. Cook over medium-low heat, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the mixture thickens slightly and coats the back of the spoon (an instant-read thermometer should read 170–175°F / 77–80°C). Do not boil.

Strain and chill

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. If you used vanilla extract instead of a bean, stir it in now (about 1 tsp). Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 4 hours or overnight.

Churn

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

Harden

Transfer the churned ice cream into an airtight container, press a piece of parchment or plastic wrap over the surface to minimize ice crystals, seal, and freeze for at least 4 hours to firm up.

Make caramel

In a heavy-bottomed saucepan, heat 1 cup granulated sugar over medium heat, stirring or gently swirling the pan occasionally. The sugar will clump, then melt into an amber-brown liquid. Watch closely to avoid burning; this takes about 8–10 minutes.

Add butter

When the sugar is fully melted and reaches a deep amber color, reduce heat to low and carefully add 4 tbs unsalted butter, whisking until fully incorporated. The mixture will bubble vigorously—stand back and be cautious.

Finish with cream

Slowly pour in 1 cup heavy cream while whisking; the mixture will bubble and steam. Continue to whisk until smooth. Remove from heat and stir in 1 tsp fine sea salt and 1/2 tsp vanilla extract if using. Let cool to warm or room temperature before using. Store any extra in the refrigerator for up to 2 weeks; warm slightly before serving if very firm.

Scoop two rounded scoops of the hardened vanilla ice cream into a chilled dessert bowl or small plate (use 2 scoops per serving as indicated).

Drizzle about 2 tbs of the prepared caramel sauce over the two scoops. Serve immediately. Optionally, serve extra caramel on the side for guests who want more.