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Ingredients
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Vanilla Bean Custard Base
Possible Mix-Ins / Variations (Chef's Choice)
Finishing / Serving
Method
Vanilla Bean Custard Base
Warm dairy and infuse
In a medium saucepan, combine 2 cups whole milk and 2 cups heavy cream with the split vanilla bean and scraped seeds (or 1 tablespoon vanilla extract). Warm over medium heat until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat and let the vanilla infuse for 15 minutes if using a bean; discard pods after infusion.
Whisk yolks and sugar
While the dairy infuses, whisk 6 egg yolks with 3 tablespoons granulated sugar and 1 teaspoon fine sea salt in a bowl until pale and slightly thickened.
Temper yolks
Slowly ladle about 1/2 cup of the warm dairy into the yolk mixture while whisking constantly to temper. Continue adding warmed dairy in a thin stream until about half the dairy has been incorporated.
Cook custard to nappe
Return the tempered yolk-dairy mixture to the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom. Cook until the mixture thickens and coats the back of the spoon (nape) — about 170–175°F (77–80°C). Do not boil or let it curdle.
Strain and chill
Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and the vanilla pod. Stir in 1 tablespoon vodka if using. Cool to room temperature, then cover and refrigerate until very cold, at least 4 hours or overnight. For quicker chilling, place the bowl in an ice bath and stir occasionally until cooled, then refrigerate.
Possible Mix-Ins / Variations (Chef's Choice)
Chocolate variation
To make a chocolate ice cream, whisk 1/4 cup cocoa powder with 1/4 cup hot milk to form a smooth paste before warming the dairy. Add the cocoa paste to the milk/cream in step 1 and proceed as above. Fold in 1 cup chopped chocolate or chips during the last 5 minutes of churning so they distribute evenly.
Coffee variation
For coffee ice cream, stir 1/4 cup strong espresso or brewed very strong coffee into the warm milk/cream in step 1. Taste before churning and adjust coffee intensity. Fold in chocolate-covered espresso nibs or 1 cup chopped chocolate if desired.
Fruit compote swirl
Prepare 1 cup fruit compote by cooking berries or chopped stone fruit with 2 tablespoons sugar and 1 tablespoon lemon juice until thickened. Cool completely. During churning or immediately after transferring churned ice cream to the container, layer spoonfuls of compote and use a spatula to create swirls. Chill until firm.
Caramel / mix-ins
Fold in 1 cup caramel sauce, 1/2 cup toasted chopped nuts, or 1 cup cookie/brownie chunks after churning. For an even distribution, add mix-ins in the last 2–3 minutes of churning.
Finishing / Serving
Churn
Churn the fully chilled custard in an ice cream maker according to the manufacturer's instructions (typically 20–30 minutes) until it reaches soft-serve consistency.
Incorporate mix-ins
Add chosen mix-ins during the last minutes of churning or fold them in gently after churning to avoid melting and to preserve texture.
Harden
Transfer the churned ice cream to a shallow, airtight container, smoothing the top. Press a piece of parchment directly onto the surface to minimize ice crystals. Freeze until firm, at least 4 hours or overnight.
Serve
Scoop and serve garnished with fresh mint or toasted nuts. If the ice cream is too hard, let it sit at room temperature 5–10 minutes to soften slightly before scooping.