Vanilla Bean Ice Cream Recipe

Split and scrape vanilla

Using a sharp knife, split the vanilla bean lengthwise. Scrape the seeds from both halves with the back of the knife and add both the seeds and the scraped pod to a medium heavy-bottomed saucepan.

Warm dairy with sugar and vanilla

Pour the whole milk and heavy cream into the saucepan with the vanilla seeds and pod. Add 3 tablespoons of granulated sugar. Warm over medium-low heat just until steam rises and small bubbles form at the edge (do not boil), stirring occasionally to dissolve the sugar and distribute the seeds, about 5–7 minutes. Once warm, remove from heat and cover; let the mixture steep for 30 minutes to deepen vanilla flavor.

Whisk yolks and sugar

While the dairy steeps, place the 5 large egg yolks and 1 tablespoon sugar in a medium heatproof bowl. Whisk until the mixture lightens in color and becomes slightly frothy, about 1–2 minutes.

Temper the yolks

After the dairy has steeped, remove and discard the vanilla pod. Rewarm the infused dairy gently over low heat until it’s hot but not boiling. Slowly ladle about 1/3 cup of the hot dairy into the yolks while whisking constantly to temper (this prevents curdling). Continue adding the hot dairy in two more additions, whisking constantly, until about half of the dairy is incorporated.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot dairy. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom, until the custard thickens enough to coat the back of the spoon and reaches 170–175°F (77–79°C) (or when a finger drawn along the spoon leaves a clear line), about 5–8 minutes. Do not boil.

Strain

Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and ensure a silky texture.

Shock and chill

Place the bowl with the strained custard into a larger bowl or sink filled with the 2 cups of cold water and ice (an ice bath). Stir gently for 2–3 minutes to begin cooling, then cover the surface of the custard with plastic wrap (touching the surface to prevent a skin). Refrigerate until completely cold, at least 4 hours or overnight.

Add vanilla extract

Once chilled, stir in 1 teaspoon pure vanilla extract to brighten the vanilla flavor.

Churn

Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches soft-serve consistency, usually 20–30 minutes.

Firm and store

Transfer the churned ice cream to a lidded, freezer-safe container. Press a piece of parchment or plastic wrap directly on the surface to minimize ice crystals, cover with the lid, and freeze until firm, at least 4 hours and up to 3 days for best texture.

Serve

Scoop and serve straight from the freezer. For easier scooping, let sit at room temperature 2–3 minutes before scooping.