Vanilla Ice Cream Recipe
2 Scoops of French Vanilla Ice Cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vanilla Custard Base
Finishing & Serving
Method
Vanilla Custard Base
Prepare vanilla
If using a vanilla bean, split it lengthwise and scrape the seeds with the back of a knife. In a medium saucepan combine whole milk, heavy cream, vanilla seeds and the empty bean pod. Warm over medium heat until small bubbles form at the edges and steam rises, about 5–7 minutes. Do not bring to a full boil.
Whisk egg yolks and sugar
While the milk warms, whisk the egg yolks and granulated sugar together in a medium bowl until the mixture thickens slightly and becomes pale, about 1–2 minutes.
Temper the eggs
Remove the warm milk/cream from heat. Slowly pour about 1/3 cup of the hot milk into the yolk-sugar mixture while whisking constantly to temper the eggs. Continue adding the warm milk in a thin stream until about half has been incorporated, then pour the egg-milk mixture back into the saucepan with the remaining milk, whisking continuously.
Cook to custard
Return the pan to low-medium heat and cook, stirring constantly with a heatproof spatula or wooden spoon and scraping the bottom, until the mixture thickens enough to coat the back of the spoon and reaches about 170–175°F (77–80°C). This typically takes 5–8 minutes. Do not let it boil or the eggs will curdle.
Strain and add vanilla
Remove from heat. If you used a vanilla pod, discard the pod. Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the fine sea salt and pure vanilla extract.
Finishing & Serving
Chill the custard
Prepare an ice bath by filling a larger bowl with cold water and ice and adding the indicated salt. Place the bowl with the custard into the ice bath and stir occasionally until the custard cools to room temperature, then cover and refrigerate at least 4 hours or preferably overnight until thoroughly chilled.
Churn the ice cream
When the custard is fully chilled, remove it from the refrigerator. Pour into an 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 to a shallow, airtight container. Press a piece of parchment directly on the surface to minimize ice crystals and seal the container. Freeze for at least 2–4 hours to firm up to scoopable firmness.