Vanilla Ice Cream Recipe

Warm the dairy

Combine whole milk and 1 cup of the heavy cream in a medium saucepan. If using a vanilla bean, split lengthwise and scrape seeds into the milk, then add the pod. Warm over medium heat until the mixture is hot and steamy and small bubbles form at the edges (about 170°F / 77°C). Do not boil. Remove from heat and let steep for 15 minutes if using vanilla bean to deepen flavor.

Whisk yolks and sugar

While the milk is warming, place the egg yolks in a medium heatproof bowl. Add the granulated sugar and a pinch of salt. Whisk vigorously until the mixture is pale, slightly thickened, and homogenous (about 1–2 minutes).

Temper the yolks

Slowly ladle about 1/2 cup of the hot milk into the yolk-sugar mixture while whisking continuously to raise the yolks' temperature without scrambling. Continue adding hot milk in a thin stream, about 2–3 more ladles, whisking constantly until approximately half of the milk has been incorporated.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk and cream. Return to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the custard thickens enough to coat the back of the spoon and an instant-read thermometer registers 170–175°F (77–80°C). Do not let it boil.

Strain and cool

Remove from heat. If you used a vanilla bean, remove and discard the pod. Stir in the remaining 1/2 cup heavy cream and the vanilla extract. Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Place the bowl into a larger bowl filled with ice and cold water (an ice bath) and stir occasionally until the custard is cooled to room temperature (about 15–20 minutes).

Chill thoroughly

Cover the cooled custard with plastic wrap, pressing the film directly onto the surface to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or up to overnight. Proper chilling ensures a smoother texture and faster churning.

Churn the ice cream

Set up your ice cream maker according to manufacturer instructions. Pour the thoroughly chilled custard into the frozen churn bowl and churn until it reaches a soft-serve consistency, about 20–30 minutes depending on your machine.

Finish and harden

Transfer the churned ice cream to a freezer-safe container, smoothing the surface. Press a sheet of parchment or plastic wrap directly onto the surface to minimize ice crystals. Freeze for at least 3–4 hours to firm up to scoopable texture.

Remove the ice cream from the freezer 5–10 minutes before scooping to soften slightly for easier scoops. Serve in bowls or cones. Store in an airtight container in the freezer for up to 2 weeks for best quality.