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Ingredients
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Vanilla Ice Cream Base
For Serving (3 scoops)
Method
Vanilla Ice Cream Base
Prepare vanilla
If using a vanilla bean: split the bean lengthwise with a sharp knife and scrape out the seeds. Place both seeds and pod in a medium saucepan. If using vanilla extract, do not add yet; reserve for after tempering.
Combine milk and cream
Pour the whole milk and heavy cream into the saucepan with the vanilla seeds and pod. Warm over medium heat until the mixture is hot and steaming but not boiling (about 170-175°F / 77-80°C). Stir occasionally to dissolve any surface sugar.
Whisk egg yolks and sugar
While the milk heats, whisk the large egg yolks and granulated sugar in a medium bowl until pale and slightly thickened (about 1–2 minutes).
Temper the yolks
Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to gently raise their temperature. Repeat with another 1/2 cup until roughly 1 to 1 1/2 cups has been added.
Cook custard
Pour the tempered yolk mixture back into the saucepan with the remaining milk/cream. Cook over 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 (170–175°F / 77–80°C). Do not boil, or the eggs may curdle.
Strain and finish
Remove from heat. If you used a vanilla pod, remove and discard the pod and strain the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. If using vanilla extract, stir in 1 to 2 teaspoons now. Stir in a pinch of fine sea salt. Let cool slightly for 10 minutes.
Chill the base
Cover the custard with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 4 hours or overnight for best results.
Churn
Once the base is fully chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches soft-serve texture (usually 20–30 minutes).
Harden
Transfer churned ice cream to an airtight container, press a piece of parchment or plastic wrap directly on the surface, close the lid, and freeze for at least 2–4 hours to firm up to scoopable consistency.
For Serving (3 scoops)
Scoop 3 even scoops of the firmed vanilla ice cream into a bowl or cone. If desired, drizzle with chocolate sauce or add preferred toppings. Serve immediately.