Restaurants/Farley's Pub/Vanilla Ice Cream Recipe

Vanilla Ice Cream Recipe

Make Vanilla Ice Cream Recipe in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Inspired by Farley's Pub
Time9h
Serves6
Jump to Recipe
Last updated Oct 23, 2026

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.

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.

Base Custard

Optional Finishing

Method

Base Custard

  1. 1

    Prepare vanilla

    If using a vanilla bean: split lengthwise with a sharp knife and scrape seeds with the back of the knife. Place both seeds and pod in a medium saucepan. If using vanilla paste, add paste directly to the milk/cream later; if using extract, reserve to add after chilling.

  2. 2

    Warm milk and cream

    Combine the whole milk and 1 1/2 cups of the heavy cream in the saucepan with the vanilla seeds and pod. Warm over medium heat just until small bubbles form at the edge (do not boil). Remove from heat, cover, and let steep 20–30 minutes to infuse vanilla.

  3. 3

    Whisk yolks and sugar

    While the milk steeps, whisk the 5 egg yolks with the granulated sugar and a pinch of salt in a medium bowl until the mixture is pale and slightly thickened (about 1–2 minutes).

  4. 4

    Temper eggs

    Return the saucepan to medium heat until the milk is hot but not boiling. Remove the vanilla pod. Slowly pour about 1/3 cup of the hot milk into the yolk mixture in a thin stream, whisking constantly to temper the eggs. Repeat by adding another 1/3 cup slowly while whisking.

  5. 5

    Cook custard

    Pour the tempered yolks back into the saucepan with the remaining hot milk/cream. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the spoon and reaches about 170–175°F (77–80°C). Do not let it boil or the eggs may curdle.

  6. 6

    Finish and strain

    Remove from heat. Stir in the remaining 1/2 cup heavy cream (and the optional 1 tsp corn syrup if using) and the vanilla extract if you did not use a vanilla bean. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod residue.

  7. 7

    Chill

    Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 4 hours or preferably overnight.

  8. 8

    Churn

    When the custard is fully chilled, set up your ice cream maker according to manufacturer instructions. Pour the chilled custard into the machine and churn until it reaches soft-serve consistency, typically 20–30 minutes depending on your machine.

  9. 9

    Harden

    Transfer churned ice cream into a shallow, airtight container. Press a piece of parchment directly onto the surface to minimize ice crystals, cover with a lid, and freeze at least 4 hours (preferably overnight) until firm.

  10. 10

    Serve

    Remove from the freezer about 5–10 minutes before serving to soften slightly for easier scooping. Scoop and serve plain or with toppings of your choice.

Optional Finishing

  1. 11

    Adjust flavor

    If you used vanilla extract instead of a bean, stir the 1 tsp vanilla extract into the custard after straining and before chilling. Taste and adjust sweetness or vanilla intensity if needed.

  2. 12

    Smoothness tip

    Adding 1 tsp corn syrup or glucose to the warm custard before chilling can improve scoopability and reduce iciness. Stir in while the custard is still warm, then strain and chill as above.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

More from Farley's Pub

Was this page helpful?

Help improve this recipe for others.