Vanilla Ice Cream Recipe
Make Vanilla Ice Cream Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Custard
Optional Stabilizer (for creamier texture)
Finishing & Serving
Method
Base Custard
- 1
Prep vanilla bean
If using a vanilla bean: split the bean lengthwise with a sharp knife and scrape the seeds with the back of the knife. Place both seeds and pod into a medium saucepan. If using vanilla extract, omit this step and add extract later.
- 2
Warm milk and cream
Pour 1 cup whole milk and 2 cups heavy cream into the saucepan with the vanilla seeds and pod. Warm over medium heat until small bubbles form at the edge and the mixture is hot but not boiling (about 170–175°F / 77–80°C). Stir occasionally to dissolve 1 tablespoon of the sugar into the liquid.
- 3
Whisk yolks and sugar
While the milk warms, combine 5 egg yolks and the remaining 2 tablespoons granulated sugar in a heatproof bowl. Whisk until the mixture is pale, slightly thickened, and ribbon-like when the whisk is lifted (about 1–2 minutes).
- 4
Temper the yolks
Slowly pour about 1 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. Continue adding another cup in a slow steady stream until roughly half to three-quarters of the hot milk has been incorporated and the yolk mixture is warm to the touch.
- 5
Cook custard
Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens and coats the back of the spoon (nappe), about 5–8 minutes. Do not let it boil — if it starts to steam vigorously, reduce heat.
- 6
Check temperature
If using a thermometer, the custard is ready between 170–175°F (77–80°C). It should be thick enough that a finger drawn across the back of the spoon leaves a clear line.
- 7
Strain and cool
Remove from heat. If you used a vanilla bean pod, fish it out and discard. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 1 teaspoon fine sea salt. If using vanilla extract instead of a bean, stir 1 teaspoon extract in now. Cool the custard at room temperature for 10–15 minutes, stirring occasionally to release heat.
Optional Stabilizer (cornstarch slurry)
- 8
Make slurry (optional)
If you want a slightly firmer, creamier texture and extra protection against ice crystals, make a cornstarch slurry: whisk 1 teaspoon cornstarch into 1 tablespoon cold milk until smooth. After tempering the yolks (before returning fully to the pan) stir the slurry into the warmed milk, then proceed to temper the yolks and cook as above. This will slightly thicken the custard earlier.
Chill & Churn
- 9
Cool completely
Cover the surface of the strained custard with plastic wrap (press the wrap directly on the surface to prevent skin) and chill in the refrigerator until thoroughly cold, at least 4 hours or overnight. Rapid cooling can be aided by placing the bowl in an ice bath.
- 10
Churn
When the custard is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes).
- 11
Harden
Transfer the churned ice cream to a cold container, smooth the surface, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for at least 4 hours to firm up to scoopable texture.
Finishing & Serving
- 12
Serve
Scoop the ice cream into bowls or cones. If very firm, let it sit at room temperature for 3–5 minutes to soften slightly for easier scooping. Keep stored in an airtight container in the freezer for up to 2 weeks for best texture.
- 13
Notes
If you used a vanilla bean, the seeds will produce visible black specks in the ice cream. For the best flavor, use the highest quality vanilla you can. If you want to add mix-ins (chocolate chips, fruit, nuts), fold them in during the last 3–5 minutes of churning or immediately after transferring to the container before freezing completely.